Vegan Chocolate Layer Cake

I officially have a teenager. The Seventh Grader turned thirteen yesterday! How did that happen so fast?! Born 6 weeks early, my little guy quickly became a big guy:

10 months

Hard to believe that chubby babe is now five feet tall and 13!!

He wanted a chocolate layer cake for the big day, so I ventured out on Google to find one. Savvy Vegetarian had one that looked pretty good and I liked that it didn’t have any oil. When it comes to cakes, I often find that with the frosting, they are way too sweet, so I messed with the sugar content of this cake a bit. Because frosting is typically pretty sweet, I reduced the amount of sugar in the cake. It came out perfect! It was slightly dense and very moist. Everyone agreed it was fabulous!

INGREDIENTS:
Cake:
2 C flour
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
1 C unsweetened baking cocoa
2 Tbs arrowroot
1 C vegan margarine
1 C (I reduced it from 1- 2/3 C) granulated sugar (I used Florida Crystals)
1-1/3 C water
1 tsp vanilla extract
1/2 C almond milk
2 Tbs lemon juice
Frosting:
2 C (1 bag) Ghirardelli semi-sweet chocolate chips
1 C vegan margarine
2 Tbs almond milk

Florida Crystals

DIRECTIONS:
Preheat oven to 350. Lightly butter two 9″ cake pans, then dust with flour; set aside. In a large bowl, combine the flour, baking soda, baking powder, salt, cocoa, and arrowroot. In a small bowl, combine the almond milk and lemon juice. Using a mixer, cream together the margarine and sugar until fluffy. Beat in the milk mixture, water, and vanilla. Slowly, add the dry mixture to the wet ingredients, combine well. Pour evenly into the two cake pans.

Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center of each cake—if it comes out clean, they’re done. Let them cool completely.

Using a sharp knife, go around the edges of the cooled cake. Place a rack or plate over the top of the cake and turn upside down. If they don’t fall out right away, lightly tap the bottom of the pan. It’s always so suspenseful hoping the cake comes out without sticking to the bottom of the pan . . . luckily, it worked out beautifully for me.

To make the frosting, melt the chocolate chips over low heat in a saucepan. Remove from heat and let cool until slightly warm. In the meantime, beat the margarine with a mixer. (What I like about this frosting, is that there is no added sugar in it!) Add the chocolate to the butter mixture and combine well. You’ll need to add up to two tablespoons of almond milk to thin it out a little. It will resemble mud.

Transfer one of the cake layers to a large plate and frost the entire thing.

Place the other layer on top. Came out a bit lopsided . . .

Frost the top layer. Cover and refrigerate until serving. Enjoy!

Vegan Chocolate Layer Cake

 

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He wanted a chocolate layer cake for the big day, so I ventured out on Google to find one. Savvy Vegetarian had one that looked pretty good and I liked that it didn't have any oil. When it comes to cakes, I often find that with the frosting, they are way too sweet, so I messed with the sugar content of this cake a bit. Because frosting is typically pretty sweet, I reduced the amount of sugar in the cake. It came out perfect! It was slightly dense and very moist. Everyone agreed it was fabulous!

Author: Epicurean Vegan

Ingredients

• Cake:
• 2 C flour
• 1 tsp baking soda
• 1-1/2 tsp baking powder
• ½ tsp salt
• 1 C unsweetened baking cocoa
• 2 Tbs arrowroot
• 1 C vegan margarine
• 1 C (I reduced it from 1- ⅔ C) granulated sugar (I used Florida Crystals)
• 1-1/3 C water
• 1 tsp vanilla extract
• ½ C almond milk
• 2 Tbs lemon juice
• Frosting:
• 2 C (1 bag) Ghirardelli semi-sweet chocolate chips
• 1 C vegan margarine
• 2 Tbs almond milk

Directions

1. Preheat oven to 350. Lightly butter two 9" cake pans, then dust with flour; set aside. In a large bowl, combine the flour, baking soda, baking powder, salt, cocoa, and arrowroot. In a small bowl, combine the almond milk and lemon juice. Using a mixer, cream together the margarine and sugar until fluffy. Beat in the milk mixture, water, and vanilla. Slowly, add the dry mixture to the wet ingredients, combine well. Pour evenly into the two cake pans.
2. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center of each cake---if it comes out clean, they're done. Let them cool completely.
3. Using a sharp knife, go around the edges of the cooled cake. Place a rack or plate over the top of the cake and turn upside down. If they don't fall out right away, lightly tap the bottom of the pan. It's always so suspenseful hoping the cake comes out without sticking to the bottom of the pan . . . luckily, it worked out beautifully for me.
4. Transfer one of the cake layers to a large plate and frost the entire thing.
5. Place the other layer on top.
6. Frost the top layer. Cover and refrigerate until serving. Enjoy!

3.5.3208