Who doesn’t love chocolate?! It’s decadent and delicious and on the list of many, as their number one sweet treat. My whole family loves a yummy chocolate treat anytime of day but my daughter had a particular sweet tooth recently.
She asked me to make her some chocolate cupcakes…
Unfortunately, I had to make do with what I had and asked her if a cake would make her just as happy (I had no cupcake liners 🙂 ) and she jumped in excitement…so yay for a win!
Since minimizing my usage of eggs and milk in my baking I played with an old recipe a bit and came up with this vegan version of Dark Chocolate Cake topped with a Chocolate Buttercream Frosting.
Oh my word is this cake good! You would not believe it’s vegan! It’s that good! If you love dark chocolate, you will love this cake. It’s delightfully rich, moist and mouth-watering. Yes. Exactly that!
I really enjoy baking, always have. It’s something I did with my mother and now do with my daughter. Making treats with love is a joy. My daughter enjoyed this one tremendously and what mama doesn’t LIVE for those little smiles!
My little girl gets this look when she is about to have something chocolaty. The same look my mother used to get. They definitely share the same distinct admiration, which makes me giggle.
I ended up just making this as a sheet cake in a 9×13 inch dish but you can get fancy with it and use two 9 inch pans or divide batter into cupcake tins.
This is quite a bit of cake for a family of four so I did freeze half of this for future cravings. 🙂 The less I have to do the better right? You could halve this recipe as well, if you wished but it does freeze beautifully.
And for any potlucks or parties, this would be a lovely addition.
What you will need:
- 1 3/4 cups whole wheat flour
- 2 cups cane sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 flax eggs (1 tbsp of ground flax meal & 2 1/2 tbsp of water mixed together and let sit 5 minutes)
- 1/2 cup unsweetened apple sauce
- 1 cup of unsweetened vanilla almond milk
- 2 tsp vanilla
- 1 cup boiling water
Chocolate Buttercream Frosting
- 6 tbsp softened vegan butter (such as Earth Balance)
- 3/4 cup cocoa powder
- 2 2/3 cup powdered sugar
- 1/3 cup unsweetened vanilla almond milk
- 1 tsp vanilla
Pre-heat oven to 350°. Grease your pan (I used vegan butter) and put to the side. Combine dry ingredients for the cake in a large bowl. Add the remaining ingredients MINUS the boiling water. Beat at medium speed for 2 minutes. Then stir in the boiling water. The batter may be a bit thin, this is okay; pour into your pan. Bake for 35 minutes.
Meanwhile, prepare your frosting by creaming all ingredients together and spreading over cake.
We sure did!