One of the items on my summer bucket list was to make a vegan cake, and I surprisingly did it. I’ve had this recipe on a word doc for a while so I don’t have the website where it originated. I also may have adjusted a family recipe to make it vegan, I really can’t remember. Anyway, the cake was delicious, and even my sister, who isn’t vegan, really enjoyed it. Note I didn’t make the frosting (we used store bought) but I have made the frosting for cupcakes I once made and the frosting is delicious as well.
As a kid, I always loved chocolate cake, and I’ve always been a sucker at parties for cake. However, since going vegan, cake has been something I haven’t been able to enjoy. For my birthday I didn’t get a cake (because my family doesn’t really know anything about vegan baking) and just ended up eating grapes after my grandma put candles in a few of them.
With this recipe, I was quite surprised it turned out as good as it did. With a few of my other vegan baking experiences, I’ve ended up with underdone banana bread, dry chocolate chip cookies, and the most disgusting oily frosting I’ve ever eaten (not this recipe’s). So naturally, I was a little bit nervous about making this recipe. Not only did I have to please myself, but my sister was also going to enjoy this cake as well, and I don’t think I would live it down if this recipe turned out less than perfect. However, it did, and after she added some flower sprinkles, the cake was to her liking.
How I made this delicious vegan cake:
After preheating my oven to 350F, I gathered all of my ingredients (listed at the end of this post)
Next, in a large bowl (as large as you have) put all of the dry ingredients in that bowl ,and whisk together.
- 2½ Cups Flour
- 2½ Cups Sugar
- 1 Cup Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
Wet Ingredients:
- 2⅔ Cups Non-Dairy Milk of Choice (I used almond)
- ⅔ Cups Vegetable Oil (Canola can be used as well)
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Vanilla Extract
- Preheat your oven to 350F (180C).
- Prepare two 8″ round baking pans by lightly greasing them.
- In a large bowl whisk together all of the dry ingredients, then put aside.
- In a medium bowl whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
- Divide the batter into the prepared pans, then bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
- To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes.
- Set the first cake on your cake plate, and frost the top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake.
Living off Leesh 