Make a treat that’s good for the Vegan Soul…

Make a treat that’s good for the Vegan Soul…
We hear it over and over again. One of the best ways to share veganism with those around is through food….wonderful, vegan food! Many people find it difficult to imagine how food can be at all palatable when it’s not slathered in butter, or full of eggs, milk, or accompanied by meat. This is your

We hear it over and over again. One of the best ways to share veganism with those around is through food….wonderful, vegan food! Many people find it difficult to imagine how food can be at all palatable when it’s not slathered in butter, or full of eggs, milk, or accompanied by meat. This is your chance to show them. Delicious vegan baking is often a big stumbling block for people new to the lifestyle, whether they have made the commitment or not. If this is you, here’s your day! Below is a no-fail, super easy recipe for a vegan chocolate cake that came from an old non-vegan friend! It can be used for cupcakes, or a full cake. Make the cake as a dessert for your family this weekend, or make the cupcakes, and bring them in to work. Let people tell you how delicious they are before you tell them they’re vegan!

Vegan Chocolate Cake

Ingredients

• 2 1/4 cups unbleached, all-purpose flour
• 1 3/4 cup granulated sugar (I use cane sugar)
• 2/3 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup soft tofu
• 1 1/2 cups cold water
• 1 tsp vanilla extract
• 1/2 cup unsweetened apple sauce
• 1 recipe chocolate frosting (below)

Directions:

• Preheat the oven to 350 F (180 C). Lightly oil 2 round cake pans, or muffin tins.
• Combine the flour, sugar, baking powder, baking soda, salt and cocoa powder in a bowl.
• In a food processor puree tofu with 1/2 cup water. Add remaining water and vanilla and process until mixture is smooth.
• Add dry ingredients and process on high just until mixed. Add applesauce and process on high until completely mixed.
• Spread batter into prepared pans/tin.
• Bake cakes for 40 minutes; if making muffins, check them after 15 minutes.
• Before removing cakes/cupcakes, make sure they are thoroughly cooked by inserting a toothpick into the middle; they are ready when it comes out clean.
• Let the cake cool before icing.

Frosting

• 1/2 cup non-dairy butter, room temperature
• 2 1/2 – 3 cups icing (confectioner’s) sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 3-5 tbsps non-dairy milk

Directions:

• Cream butter until smooth using a hand mixer.
• Now using a spoon to mix, add icing sugar one cup at a time until it is mixed in enough not to fly everywhere! Then mix again with hand mixer until smooth.
• Add cocoa, vanilla and milk and mix on high until well combined and smooth. Beat until the mixture is light and fluffy.
• (Add more milk if it’s too dry; more icing sugar if it’s too dry).
• ICE AWAY!

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Though I have made this cake many times, I have never taken photos of the process. If you make this recipe, take some photos and send them in, or share them on Vegan Mainstream’s facebook page!

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