Guess What I Know How To Make? Delicious Moist Vegan Chocolate Cake. Want Some?

Okay, so you all know how much I LOVE sweets.  That is all I “rant and rave” about on The Beyond the Garden Vegetarian Cooking Show A couple of weeks ago, my family and I flew down to the home of the “Gators” (Gainesville, Florida) to celebrate my grandmother’s 71st birthday.  So I decided to “bake her a gift from the heart” and I made her a scrumptious Vegan Chocolate Cake with a creamy Vegan Chocolate Icing.  I think my dad enjoyed the cake the most because he is a vegan!  He is my toughest critic.  I knew this cake was good after his 3rd slice.
Cake Ingredients
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoon vinegar
2 teaspoon vanilla
2 cups of soy milk
1/4 cup of soy vanilla yogurt
Frosting Ingredients:
4 cups of confectioners sugar (to start with)
1/4 teaspoon salt
1/3 cup (2/3 stick) of vegan margarine, room temperature
1/4 cup soy milk
8 teaspoons cocoa powder or 4 teaspoons of vanilla extract (for vanilla icing)
Cake Directions
Pre-heat oven to 350 degrees.  In a bowl, mix all of the the dry ingredients. Next, add the wet ingredients. Stir the batter until smooth. The cake batter makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake.  Make sure you lightly grease your pans and lightly coat with flour.  Pour cake batter in to your selected cake pan(s) and place in oven to bake for about 35 minutes. Allow cake to cool for at least an hour before frosting.
Frosting Directions
In a bowl, mix the sugar, salt, and margarine. Next, add the soy milk. Beat until smooth.   Add more sugar and cocoa powder as needed (to ensure it is thick).  If you need to add more soy milk because it is too thick, then add that too. Use immediately and spread over a cooled cake with a rubber spatula or blunt knife.
Cooking Tip:
If you don’t have soy yogurt on hand, don’t fret, you can still make this cake and it will be just as delicious.  I just add the soy yogurt because I like my cakes “really moist.”
Do not omit the salt from this frosting recipe.  You need the salt to help solidify the frosting.   If you leave it out, the frosting will be runny.  Also, make sure the cake is cool before spreading the icing as a hot or warm cake will also make the icing runny.

P.S. – OMG!  You can use this batter to make cup cakes as well.  This cake is super moist too.  You have to try this recipe.  Once you do,  come back here, and let us know whether you loved it or hated it!  Inquiring vegetarian minds want to know.

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Until Next Time…
Happy, Healthy, Vegetarian Eatin’

Take Care,

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One Response to %2$s

  1. Danny lee May 18, 2013 at 4:04 pm #

    Very good cake turned out great for the holidays.
    Thank you for the recipe!

  2. PaSiuTuZ March 21, 2014 at 12:28 pm #

    I’m making it at right now.. It smells amazing. Kids are eating a dought and said ” It’s so delicious, we don’t want cake” :D

  3. Wende April 2, 2014 at 10:15 pm #

    Thank you SO much for this recipe! I found it 3 years ago and have been using it as my GO TO chocolate cake recipe! You are right, it’s the yummiest, most moist cake you ever want to eat. I use gluten-free flour and sometimes substitute the yogurt with coconut milk when I don’t have yogurt in the fridge. It NEVER disappoints :-)

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