Yummy Scrummy Vegan (Egg & dairy free) Chocolate Cake

This recipe is an oldie but a goodie…I happen to have a best friend who is Vegan and she looooves this, it’s also perfect for all those “egg and dairy free” cake requests. It makes yummy cupcakes and is a beautiful cake for ganaching and covering in fondant too. There are many replacements you can use when it comes to Vegan baking but this is a very easy, simple cake and it’s guaranteed you will have all the ingredients in your pantry. The process is so simple, just mix it up in one bowl (Of course, in your fancy pants pink Artisan KitchenAid)

What you need:
3 C Flour
2 C White Sugar
2/3 C Cocoa (a good quality one if possible)
2 tsp Baking Soda
1 tsp Salt
2 Tbs White Vinegar
2 C Water
2/3 C Vegetable Oil
2 tsp Vanilla Essence

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This cake tastes beautiful finished with a dark chocolate ganache and fresh strawberries….will leave the ganach lesson for another day…

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My beautiful Artisan KitchenAid xoxox Just had to get her glamour shot in there

 

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Sift dry ingredients (straight into your mixer bowl)

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Add wet ingredients

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Mix mix mix, as easy as that! All in one bowl!

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When the ingredients are combined, pour batter into a greased and lined 8 inch tin and bake for approx. 1 hour at 180 (or until a skewer comes out clean)

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IMPORTANT! This cake is yummy when it’s fresh out of the oven, BUT if you can wait at least a day it is so worth it! It gets better over a couple of days. This recipe will make approx. 24 cupcakes, bake approx. 25 mins at 180 and they are also better the next day. There you go! A yummy Scrummy egg and dairy free chocolate cake.

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