Wednesday, December 02, 2009

Easy Chocolate Cake & Easier Chocolate Frosting

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

This recipe came from a cook book at my Mom's house. It will take me some time to figure out which one, but when I do, I'll update. I once made like 6 or 8 batches of this for a giant sheet cake for a party.

I have seen similar recipes in other places, and I am pretty sure that this is an old classic chocolate cake recipe that is more "accidentally vegan" than anything. It's "rise" comes from the baking soda and vinegar reaction instead of the egg. It's best to use a high quality coco powder. This simple recipe makes enough for one 8-inch cake - so double up if you're planning a double layer. It also makes for a good cupcake, just be sure to adjust the cooking time.

1 1/2 Cup Flour
1 Cup Sugar
1/4 Cup Cocoa Powder
1 tsp Baking Soda
1 tsp White Vinegar
1 tsp Vanilla
1/3 Vegetable (canola) oil
1 Cup Water

1. Preheat the oven to 350 and grease and flour your cake pan(s).
2. Stir together the dry ingredients in a large bowl.
3. Mix together the wet ingredients in a separate bowl.
4. Stir the wet ingredients into the dry and mix together by hand.
5. Pour into your greased pans or cupcake tins. Bake the 8-inch pan for approx 30 mins.

Chocolate Frosting
What is cake without frosting? This is the vegan version of the classic butter cream frosting that so many grandmothers can whip up without a second thought.

Beat these ingredients together with a hand mixer to make a stiff but creamy chocolate frosting for any cake. Once again- the better the cocoa powder, the better this will taste.

1 Cup Softened Margarine
1/2 Cocoa Powder
1//2 tsp Vanilla
2 Cups Powdered Sugar

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