Decadent Chocolate cake

Tried another awesome recipe from FoodBuzz’s:The Tolerant Vegan, Nikki.

It’s another friend’s birthday today, a great opportunity to try a new recipe. I’ve made a couple of vegan and non-vegan chocolate cakes before but never incorporated coffee into it. Quite excited about this one, I could smell the aroma of the ingredients mixing~

So, here are the ingredients.

Cake

  •  3 cups all-purpose flour
  •  2 cups refined sugar
  • 3/4 cup of cocoa powder
  • 2 teaspoon baking soda
  • 1 tsp sea salt
  • 3/4 cup of vegetable oil
  • 1.5 teaspoon vanilla extract
  • 2 teaspoon distilled white vinegar
  • 1 cup brewed coffee
  • 1 cup water

Chocolate Melty Frosting

  • 1/2 cup of margarine (or earth balance) room temperature
  • 2/3 cup of cocoa powder
  • 3 cups powder sugar
  • 1/3 cup vanilla soymilk (or almond)
  • 2 teaspoon vanilla extract
  • 1 cup of chocolate chips (optional)

1) Preheat oven to 350ºC (Brew coffee while getting ingredients ready)

Mix flour, sugar, cocoa powder, baking soda and sea salt together.

2) Mix all the dry ingredients thoroughly.

3) Next, combine the oil, vanilla extract, vinegar, water and coffee.

Look at the colors!

Mix it up!

4) Time to combine the flour mix with the wet ingredients.

5) Stir to smooth

Damn, so chocolatey!

Stir in previously greased and floured pan.

Baked for 20 minutes approximately. The recipe called from between 30-40 minutes but since I was using a large rectangular pan, cake was ready faster.

6) It’s frosting time! Combine the powder sugar, cocoa, vanilla and margarine.

7) Added chocolate chips at then end and mixed them up.

8) Time to dress this chocolate cake with chocolate frost. Start with the middle.

Had some manjar blanco (dulce de leche), a caramel sauce laying around so spread it on the other half. If you’re looking to make a pure vegan cake, don’t use this sauce, it;s made with milk. (Nevertheless, cake still tastes amazing without it!) 

Chocolate madness!