The Best Vegan Chocolate Cake (Fail proof)
Welcome to my first post!
To start things off, I thought I would firstly deal with the most important topic on this blog - Food. Yup.
I made this VEGAN, CHOCOLATE CAKE a few times and I think it is just as any good chocolate cake out there - but without the harmful animal products. SO, lets get started.
1 cup (250 mL) unsweetened almond milk
1 cup (220 g) natural cane sugar
1/3 cup (80 mL) coconut oil
1 tablespoon apple cider vinegar
1 tablespoon pure vanilla extract
1 1/2 cups (210 g) unbleached all-purpose flour
1/3 cup (27 g) unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup (100 g) vegan butter
1/2 teaspoon pure vanilla extract
2 cups (250 g) powdered icing sugar, sifted if necessary
1 1/2 to 3 teaspoons unsweetened almond milk, as needed
1/4 teaspoon fine sea salt, or to taste
So this was the first time I ever made a "vegan" cake, and didn't know what to expect on how it would turn out but I promise, just because its vegan doesn't mean it's not good. Start by preheating the oven 1) to 350 degrees (fahrenheit) and combine the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined.
2) In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain.
3) Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain. You should now have a thick deep brown chocolate mixture.
4) Pour into greased pans and bake for 20-25 minutes and voila!