Sunday, November 25, 2012

Vegan Chocolate Cake with Vegan Buttercream Frosting

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar


Cake Directions

Preheat the oven to 350 degrees F. In a mixing bowl, mix the flour, sugar, cocoa, baking soda, and salt, making sure it is well blended. Add the water, vanilla, oil, and vinegar, and again, mix together so there are no large clumps. Use a spatula to scrape down the sides if necessary.

Pour into a greased and floured 8x8 square pan (or similar sized round pan) and bake for about 30 minutes, or until a knife comes out clean.



Buttercream Frosting Ingredients

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1-3/4 cups powdered sugar, sifted if clumpy
3/4 teaspoons vanilla extract


Frosting Directions

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and beat again. Frost cake once the cake has completely cooled.


Note: To make a layered cake, double the frosting recipe and make two of the above cakes.