Chocolate Decadence Cake
Dry Ingredients:
1 1/2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
1 cup organic “white” sugar (not powdered)
3 tablespoons cocoa powder (not Dutch process cocoa), sifted if lumpy
1 level teaspoon baking soda
1/4 teaspoon sea salt
Wet Ingredients:
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/3 cup oil (sunflower, non-virgin olive, coconut, or safflower)
1 cup chocolate soy milk Frosting:
5 tablespoons (1/3 cup) plus 1 teaspoon non-hydrogenated margarine
2 1/4 cups plus 4 teaspoons organic powdered (confectioner’s) sugar
5 tablespoons (1/3 cup) plus 1 teaspoon cocoa powder, sifted if lumpy
2 teaspoons vanilla extract
1/8 teaspoon sea salt
1/3 cup chocolate soymilk
This has gotten such comments as: “This is the best cake I have ever eaten—vegan or not!” and “This should be illegal!” I find it is easier to double a recipe than to cut it in half, so I have given this version which makes for one 9 x 9-inch cake. Please note that this cake isn’t overly sweet by itself since it is meant to be paired with the frosting. However, the two combined are, in a word, sublime! To make a bundt cake, simply double this recipe and bake it slightly longer. For a bundt, you will also want to thin the frosting a bit with extra chocolate soymilk so that it “drizzles” properly. Alternatively, you can create a layer cake by doubling this recipe and baking two 9-inch round cakes. You would then place one on a plate and frost the top. Next, place the second cake on top of the frosting and then slather every visible surface with the remaining frosting.
1. Preheat the oven to 350 degrees Fahrenheit. Oil a 9 x 9-inch pan or a dozen muffin cups. Mix the dry ingredients and wet ingredients separately. Make sure each is lump-free and mixed very well.
2. Mix them together, but do not over-mix. Note that the batter will taste a bit odd at this point, but don’t be alarmed—any hint of vinegar will magically disappear once the cake is baked!
3. Pour into your oiled baking pan or muffin cups and bake until a knife inserted in the center comes out clean. For cupcakes, this should take about 20 minutes. For cake, it will usually take 30 minutes or more.
4. Remove from the oven and allow your chocolate newborn to cool before you frost it.
5. To make the frosting, whip the margarine in a large bowl (using electric beaters) until it becomes somewhat fluffy. Slowly add in the remaining ingredients one at a time, in the order given. Beat at high speed until very fluffy, using a rubber spatula to scrape down the sides of the bowl as needed. At this point, you will want to refrain from the temptation to shrink down to the size of a peanut and take a chocolate bath. You may regret it later. Next, refrigerate the frosting until the cake has cooled.
6. Frost your cake! Ideally, let the frosting warm to room temperature before serving the cake. Decorate with edible flowers, raspberries, strawberries, chocolate shavings, or anything else that makes you smile.
SO HOW'D IT GO?
I made this cake last week and it was AMAZING! It wasn't too sweet, yet it wasn't too light either. But this cake definitely needs the frosting. Without the frosting the cake itself would be too dry and bland. Only thing is that I used a bundt pan and didn't realize I had to double the recipe. It came out a bit small, but still great nonetheless!
Thank you for the delicious cake recipe! =D
I made this cake today. I used organic chocolate extract instead of vanilla, organic AP flour, and plain soy milk to which I had added about 1 tablespoon organic chocolate syrup. I also doubled this recipe to make 2 layers. The cake lifted more than expected, so I had to cut the "bump" down to make it level for frosting purposes. No big deal. This is a great recipe. My cake layers came out very moist, and tasted very rich. I did not use the frosting recipe, as I already have a favorite of my own. I brought this cake to a birthday party tonight. Everyone loved it, it was devoured literally in minutes by the gang. I'm keeping this recipe and and swapping it out as my new "go to" chocolate cake recipe. One thing I forgot to mention, it took longer to bake as I mistakenly used 8 inch pans. The pieces I cut off to level the cake would have been great crumbled in a tall glass with fresh fruit and vegan whip cream, but my fiance scarfed them down before the cake was even frosted. Many thanks for a wonderful recipe.
Oh my stars this was amazing!!! Best chocolate cake ever. I used "the best frosting recipe ever" recipe on this site with cherry jam.Yummmmy!!! Thanks for the recipe ;)b.
This may be off topic but that picture of the cake with the chicken wing buster symbol on it it Awesome with a capital A!!!! ;)b
Amy, that should work fine!
Would it make a difference if I used light chocolate soy milk?
Outstanding recipe! It was very simple to make, and the cake came out delicious! Thanks!
Wow. I made cupcakes and I liked them so much that I made the recipe again to make a cake. I used safflower oil and Silk soy brand for the chocolate milk. This is the best vegan cake I have ever had. I am donating the cake I made tomorrow for a cake walk at the veggie fair.
I will always keep this recipe ;)
A friend borrowed my copy of Radiant Health Inner Wealth for a few days and made this cake. It was out of this world!! I am really glad she made it though, and not me, or else I would have eaten WAY more than one (ok, two) pieces. Deeeeeeelish. :D
Alright, people. Your reviews are so fabulous, can I ask you a favor? Would you be willing to post them here also:
http://vegweb.com/index.php?topic=26079.0
Thanks in advance if you take the time...and so glad you enjoyed this recipe!
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