Desserts · Recipe

Vegan Chocolate Cake

IMG_3516

Once upon a time, I wanted to bake a cake for a get together with our friends. I drove all the way to the grocery store to get everything only to come back and realized that I forgot two key ingredients for the cake: eggs and dairy.  Now I know what you’re thinking “You don’t need eggs to bake a cake!” This is true but I’ve had my fair share of horrible egg-free cakes where it turns out to be dense and dry. NOT THIS ONE. Oh my word, this cake was everything I thought a true chocolate cake should be. It’s moist, fudgy, chocolatey and all around delicious. Husband and friends did not realize that this cake was pure vegan until I brought it up to them. Should have kept it a secret..oops. The keys to making  a good vegan cake, in my opinion, are using high quality dutch processed cocoa powder AND soaking it in a cocoa syrup to prevent it from drying out. As you can tell from the pic above, I was letting the cake soak in the syrup. Now, ideally, you should let it soak for a few hours, preferably overnight, but who has time for that?

Ingredients for the Cake:

  • 1.5 cups All-Purpose Flour, sifted
  • 1/4 cup high quality dutch processed cocoa powder, sifted (I ran out of mine so I used Hershey’s Special Dark Cocoa Powder. Still turned out delicious)
  • 1 cup granulated white sugar
  • 1 tsp baking soda
  • 0.5 tsp table salt
  • 1 cup cool tap water
  • 1/4 cup plus 2 tbsp neutral flavored oil (canola, vegetable…)
  • 1 tbsp white vinegar
  • 1.5 tsp vanilla extract

Ingredients for the Cocoa Syrup:

  • 1/2 cup water
  • 2 tbsp white sugar
  • 2 tbsp cocoa powder (I used Cadbury. Don’t use dutch-processed)

Directions for the Cake:

  1. In a bowl, combine the flour, cocoa powder, sugar, baking soda and salt. Mix well and set side
  2. In a measuring cup, add the water, oil, white vinegar and vanilla. Mix.
  3. Pour the wet ingredients into the dry ingredients and stir until there’s no lumps. Do not over mix nor store vigorously.
  4. Pour into a greased cake pan or loaf pan and bake in a preheated 350F for about 25-30 minutes or until the toothpick inserted into the center comes out clean. Allow to rest for about 10-15 minutes

Directions for the Cocoa Syrup:

  1. In a saucepan, combine the sugar, water and cocoa powder.
  2. Heat up on low heat until everything is dissolved and slightly warmed.
  3. With a skewer or toothpick, gently poke holes throughout the cake.
  4. Very carefully, pour the syrup over the cake. Allow the syrup to soak into the cake for about 3-4 hours, overnight preferred.

Store in a tight lid container for a few days, if it even lasts that long :).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s