Vegan Chocolate Cake
Author: Bryanna @ Wholesomely Fit
Recipe type: Dessert
Serves: 8
- 2¼ c All Purpose Flour or whole wheat white flour
- 1 c sugar
- ¾ c cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1 c nondairy plain yogurt
- ½ c almond milk
- ½ c grapeseed oil (or non GMO canola oil)
- 2 tsp vanilla
- Frosting:
- ½ c chocolate chips (vegan)
- ½ c vegan butter
- 1 - 1½ c powdered sugar
- 1 tsp vanilla
- 2 Tbs milk
- ¼ c vegan cream cheese (optional)
- Preheat oven to 350 degrees. Lightly grease two 9 inch round cake pans or a 9x13 inch baking dish.
- In large mixing bowl combine all the dry ingredients.
- Add in the wet ingredients and mix until well combined.
- Divide batter between the 2 prepared cake pans or add all to the 9x13 inch pan.
- Bake for 20-22 minutes, or until toothpick inserted in the middle comes out clean.
- Let cool 5 minutes, then use a knife around the edges and tip upside down to remove from round pans. (if using square pan, let remain in pan).
- Once completely cool, frost the entire cake. *There's enough frosting for frosting layers.
- Frosting;
- Melt chocolate chips and butter in small sauce pan over medium heat. Once completely melted, remove from heat and pour into medium mixing bowl.
- Once cooled a little bit, stir in powdered sugar, vanilla, milk and optional cream cheese. *May need to add a little extra milk.
- Frost your cake!!
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/11/23/vegan-chocolate-cake/
3.5.3208