When it comes to cake what’s better than good ole chocolate cake, unless it’s double chocolate cake. And when it’s a vegan chocolate cake that makes it even better.
Makes one 9-inch round cake, 8 generous or 12 smaller wedges;
to make a layer cake as shown above, see note following recipe
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached white flour
- 1 cup natural granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup safflower oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
- 1 heaping tablespoon peanut, cashew, or other nut butter
- 3 tablespoons rice milk
Preheat the oven to 300 degrees F.
Combine the first 7 (dry) ingredients in a mixing bowl. Stir together until well combined.
Make a well in the center of the dry ingredients and pour in 1 cup warm water, oil, vinegar, and vanilla. Stir together with a wooden spoon until the dry ingredients are moistened, then use a whisk to stir vigorously just until the batter is smooth.
Pour into a lightly oiled 9-inch round cake pan. Bake for 30 minutes, or just until a knife inserted into the center tests clean.
Let the cake stand until barely warm, and at this point, make the frosting. Combine the ingredients in a small bowl and microwave for 45 seconds, then stir together until smooth. Or, combine in the top of a double boiler, cooking over boiling water until the chocolate is melted, then stir together until velvety smooth.
Spread the frosting over the top of the cake immediately, then let stand for 30 minutes or so. Cut into wedges to serve.
Note: To make a layer cake as shown above, simply double the cake recipe and bake in two separate pans, preferably silicon or springform, so that you can get the cakes out of the pans easily. Let both cool before taking them out of their pans. You can either double the frosting recipe or make 1 1/2 times the quantity given here and spread raspberry or strawberry jam in the middle layer.