Now, I will admit that I made the offer partially out of selfishness. I wanted to be able to eat cake too, which meant secretly making it vegan. Besides, I figured that they would be a game enough crowd to turn into my guinea pigs for a night.
If I hadn't told anyone, not a single soul would have suspected that this cake was not filled with butter and cream--that's how good it was. It was so fast, so easy, and so delicious. Incredibly chocolaty and very reminiscent of a moist brownie. Yum!
This recipe is from aliciak on Instructables.com.
First, combine 1 1/4 cups of flour, 1 cup of sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt in a baking dish (I used 7x9). Stir everything together with a fork.
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| Stir together dry ingredients. |
Next, add to dry ingredients 1 cup of warm coffee, 1 tsp of vanilla extract, 1/3 cup of vegetable oil, and 1 tsp of distilled white or apple cider vinegar. This part is very important! If your vinegar isn't distilled and is diluted with water the cake will turn out to be a gooey brick. That would be a waste of perfectly good chocolaty awesomeness, so be careful. Mix everything thoroughly.
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| Cake batter after the wet ingredients are mixed in. |
Next, bake at 350 degrees for 30 minutes or until a knife comes out clean. Mine actually took only 25 minutes, so keep an eye on it and adjust for the size of the pan you are using. Let cool completely.
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| Fresh out of the oven. |
Lastly, pour the icing mix on top (see recipe below). It will cool very, very quickly so spread it fast. Let cool one hour.
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| The icing is almost more like a ganache. |
Finally, decorate and serve! I hope you enjoy this as much as we did--I think that every single one of us went for seconds!
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| So delicious! |
For the frosting, combine 1/2 cup sugar, 4 tbsp margarine, 2 tbsp almond milk, and 2 tbsp unsweetened cocoa powder in a small pot. Bring to a boil, turn down the heat, and then simmer for 2 minutes while stirring constantly. Remove from heat and stir for an addition 5 minutes. At this point the icing should go from gloopy and bubbly to smooth, silky, and glassy. Stir in 2 tsp of vanilla extract and ice cake immediately.
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| So shiny you can see your reflection in it... |
I will be playing with this recipe for sure in the future. I made it exactly the way the instructions said this time, but I'd like to experiment with whole wheat flour, apple sauce, and some sort of unprocessed sugar. Stay tuned!
