Birthdays can be a little more challenging when you can't fall back on your tried and true cake recipes. It's all new this year, as I seek vegan recipes that are special enough for that special day. This cake definitely fits in this category. Its got a great depth of flavor which makes standard cakes taste like sponges in comparison.
2 cups whole wheat flour1 cup raw sugar
2 tsp baking soda
1/2 cup cocoa
1 cup water
1 cup Veganaise (vegan Mayonnaise)
1/4 cup applesauce
2 tsp vanilla
2 tablespoons apple cider vinegar
Preheat oven to 350F.
First mix together the flour, sugar, baking soda, and cocoa in a large bowl. In a separate bowl, mix together the water, Veganaise, applesauce, vanilla, and apple cider vinegar. Once the wet ingredients are mixed together, add them to the dry ingredients and blend with a mixer for about 2 minutes, scraping the sides as you go.
Once the dry and wet ingredients have been well mixed, pour into a greased 9x13 cake pan. Bake for 25-30 minutes. When a toothpick poked in the center of the cake comes out dry, it’s done. Let the cake cool for 10-15 minutes before frosting.
3/4 cup raw sugar
6 tbsp Soy milk
6 tbsp Earth Balance® Natural Buttery Spread
1 cup vegan chocolate chips (I used Ghirardelli)
Melt together the sugar, soy milk, and buttery spread in a small saucepan over medium heat. Boil for 1 minute and take off the stove. Stir in 1 cup of chocolate chips. Stir in until the chips are completely melted. If your frosting is too runny, let it sit on your counter for about 20 minutes or refrigerate for 5-7 minutes until it's reached a good spreading consistency.
This cake is very rich, moist and full of depth. In the past (pre-vegan), I would usually have to throw out extra birthday cake. This cake was almost gone the night of the birthday. The next day it was polished off!