Hey there, travelers!
I’m coming at ya with a Vegan Chocolate Cake recipe this week, and I hope you enjoy it! This was my first time experimenting with this recipe. It didn’t turn out the be the prettiest cake, but tasted delicious!
- Preheat oven to 375 F.
- Combine flour, cocoa, baking soda, salt, and sugar in a large bowl. In a small bowl dissolve the hot chocolate powder in 2 cups of warm water. Once dissolved, mix into dry ingredients. Add oil and vanilla to the mixture, and mix until batter is smooth. Quickly mix in the apple cider vinegar. Divide batter into two greased 8-inch cake pans. Bake until tester comes out clean, about 35 minutes. Once baked, let cool in pan for 10 minutes before transferring to a wire cooling rack.
3. In a bowl, beat margarine with an electric mixer. A paddle attachment is best for this. Beat until creamy, about 2 minutes. Add powdered sugar, hot chocolate powder, coconut creamer and vanilla. Beat until smooth.
4. Transfer one layer of cake to a cake plate or platter. Top that layer with about 1-2 cups of the buttercream frosting. You may have some icing leftover. Spread evenly over cake layer. Top with the second cake layer.
NOTE: When I remake this recipe I will be sure to trim the tops of the cake flat to keep from cracking like the above picture. Rookie mistake!
5. OPTIONAL: I melted about 1 cup of semi-sweet chocolate chips and drizzled over the top layer of the cake. You could also top with remaining frosting or leave bare.
I hope you enjoyed this Foodie Friday!
Traveling by Nature 