Vegan Chocolate Cake With Vegan Icing
"I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8" round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal."
photo by Chef Joey Z.
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
FOR THE CAKE
-
Dry Ingredients
- 3 cups flour (spelt)
- 2 cups sugar (natural)
- 2 teaspoons baking soda
- 1 cup cocoa powder
- 1 teaspoon sea salt
-
Wet Ingredients
- 2 egg substitute (I used ground flax seed and water)
- 1 cup soymilk
- 3⁄4 cup light oil
- 2 teaspoons vanilla extract (I used maple)
- 1 cup boiling water
-
FOR THE CREAM CHEESE ICING
- 8 ounces cream cheese (sofened-I used Toffuti)
- 1⁄4 cup margarine (softened-I used earth balance)
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon sea salt
- 3⁄4 cup cocoa
- 3 3⁄4 cups powdered sugar
directions
-
PRE-PREPARATIONS:
- Preheat your oven to 350'F.
- Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
- You can use a tub pan. If you do, bake this for one hour.
- You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
- If you use 2 round 8" cake pans bake for 30-35 minutes.
- Not all ovens are the same so cooking times may vary slightly.
- After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
-
NOW FOR THE CAKE:
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
-
Put the batter into your prepared pan(s) and bake according to the above directions:
-
FOR THE CREAM CHEESE ICING:
- In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
- Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
- Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
- Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
- Cut yourself a big slice and enjoy with your favourite beverage.
- Bon Appetit!
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Reviews
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WOW! I loved the cake, it was very delicious and moist. I recommend this to anyone even the ones who don't think they'll like it.
RECIPE SUBMITTED BY
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
