Food recipes
Vegan Chocolate Cake
Vegan Chocolate Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking soda salt, table oil, olive, salad or cooking vanilla extract vi...
Vegan Chocolate Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
vanilla extract
vinegar, distilled
water, bottled, generic
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
vanilla extract
salt, table
Directions:
For the cake: Preheat oven to 350 degrees.
Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.
Sift together the flour, sugar, cocoa, baking soda and salt.
Add the oil, vanilla, vinegar and water.
Whisk together until smooth.
Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean.
Remove from oven and allow to cool before frosting.
For the frosting: Heat chocolate in a double boiler until melted.
Let cool to room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl.
Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
vanilla extract
vinegar, distilled
water, bottled, generic
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
vanilla extract
salt, table
Directions:
For the cake: Preheat oven to 350 degrees.
Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.
Sift together the flour, sugar, cocoa, baking soda and salt.
Add the oil, vanilla, vinegar and water.
Whisk together until smooth.
Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean.
Remove from oven and allow to cool before frosting.
For the frosting: Heat chocolate in a double boiler until melted.
Let cool to room temperature.
In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl.
Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.