I’ve made this cake a bunch of times and it’s always a hit. All the cooking I do
is for non-vegans and this cake always gets huge compliments. In fact when I made it on my Dad’s visit he said it was the best cake he has ever had (don’t tell my Mom!) Although I think he said that about the cake I made later in the week too! It’s a variation of a recipe from Carob Powder. Sorry about the
sloppy picture- I forget to take one before we served the cake!
What you’ll need:
-1 ½ cup flour
- ¼ cup high quality coco powder or carob powder (carob powder has a strong taste so I use less)
- 1 tsp. baking soda
- 1 tbls. juice from lemon
- 1 tsp. vanilla
- 6 tbls. Canola oil
- 1 cup water
- ½ cup vegan mini chocolate chips (optional) (if you use regular chips the weight of them will sink to the bottom of the cake which is still good)
What’s Next:
-Preheat oven to 350 degrees (again I have no thermostat on my boat oven so I don’t know exactly)
-Mix dry ingredients together in a bowl. Mix wet ingredients in a separate (large/medium) bowl.
-Sift dry ingredients into wet ingredients and combine until smooth. The mixture will be runny.
-Add the chocolate chips (if you are using them) and combine
-Pour mixture into greased cake pan (not a big one) like 8 inch square or 9 inch round
-Bake until toothpick comes out clean in the center- maybe 25-30 minutes.
-Let cool completely before frosting.
Peanut Butter Cream Icing!
The last time I made this cake I made a Peanut Butter Cream Frosting from “Vegan Cupcakes take over the World.” It is fantastic and goes together marvelously!
Icing Ingredients:
-1/4 cup margarine softened
- 2 tbls. Shortening
-1/3 cup creamy peanut butter
-1 tbls. Maple syrup or agave necter
- 1 ½ tsp vanilla
-1 ¼ cups confectioners’ sugar
-1 to 2 tbls. Soy milk
What’s Next:
-Beat together margarine and shortening until well combined.
-Add the peanut butter, syrup, and vanilla and continue beating a couple minutes
-Add the sugar, the mixture will be stiff so dribble in the milk and beat for a few more minutes.
-Refrigerate until ready to use
*A frosting hint: I put my frosting into a zip lock bag (zipped up) and cut a small hole in one corner where I squeeze the frosting out of right onto the cupcakes (in a decorative fashion!) If you’re not eating/using all the cupcakes at once only frosting the ones that you will eat at the time. Any leftover frosting I keep in the same zip lock bag in the fridge (in a cup or bowl so none magically comes out of the small hole all over your fridge- I’ve been there before!)
is for non-vegans and this cake always gets huge compliments. In fact when I made it on my Dad’s visit he said it was the best cake he has ever had (don’t tell my Mom!) Although I think he said that about the cake I made later in the week too! It’s a variation of a recipe from Carob Powder. Sorry about the
sloppy picture- I forget to take one before we served the cake!
What you’ll need:
-1 ½ cup flour
- ¼ cup high quality coco powder or carob powder (carob powder has a strong taste so I use less)
- 1 tsp. baking soda
- 1 tbls. juice from lemon
- 1 tsp. vanilla
- 6 tbls. Canola oil
- 1 cup water
- ½ cup vegan mini chocolate chips (optional) (if you use regular chips the weight of them will sink to the bottom of the cake which is still good)
What’s Next:
-Preheat oven to 350 degrees (again I have no thermostat on my boat oven so I don’t know exactly)
-Mix dry ingredients together in a bowl. Mix wet ingredients in a separate (large/medium) bowl.
-Sift dry ingredients into wet ingredients and combine until smooth. The mixture will be runny.
-Add the chocolate chips (if you are using them) and combine
-Pour mixture into greased cake pan (not a big one) like 8 inch square or 9 inch round
-Bake until toothpick comes out clean in the center- maybe 25-30 minutes.
-Let cool completely before frosting.
Peanut Butter Cream Icing!
The last time I made this cake I made a Peanut Butter Cream Frosting from “Vegan Cupcakes take over the World.” It is fantastic and goes together marvelously!
Icing Ingredients:
-1/4 cup margarine softened
- 2 tbls. Shortening
-1/3 cup creamy peanut butter
-1 tbls. Maple syrup or agave necter
- 1 ½ tsp vanilla
-1 ¼ cups confectioners’ sugar
-1 to 2 tbls. Soy milk
What’s Next:
-Beat together margarine and shortening until well combined.
-Add the peanut butter, syrup, and vanilla and continue beating a couple minutes
-Add the sugar, the mixture will be stiff so dribble in the milk and beat for a few more minutes.
-Refrigerate until ready to use
*A frosting hint: I put my frosting into a zip lock bag (zipped up) and cut a small hole in one corner where I squeeze the frosting out of right onto the cupcakes (in a decorative fashion!) If you’re not eating/using all the cupcakes at once only frosting the ones that you will eat at the time. Any leftover frosting I keep in the same zip lock bag in the fridge (in a cup or bowl so none magically comes out of the small hole all over your fridge- I’ve been there before!)
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