Decadent Chocolate Cake

My whole childhood is filled with memories of shoving piece after piece of this delicious cake in my face. I had the sweetest tooth in the whole town, which is why my mom is surprised I eat things like eggplant and zucchini now. Heck, I’m even surprised myself. As a child, those foods were not even remotely on my radar, let alone my plate. Don’t get me wrong, my parents still got me to eat some healthy food, but I would never have chosen healthy eating myself. How are my teeth still intact with all that sugar? Can you believe that my first filling was here in Charlotte last year at the age of 29?

Mom made this cake for almost every birthday party and I loved it. I didn’t even know to call it “vegan” until I was sorting out my recipes two years ago and giggled with delight when I saw it didn’t call for eggs or butter. That wouldn’t have been a problem as I am the queen of substituting, but it just made my job easier. The baking soda and vinegar (science project flashback anyone?) really hold it together and keep it soft and tasty. No one likes a dry cake!

The icing is perfect thanks to Earth Balance Vegan Butter. I just need to find some vegan sprinkles, because that was my favorite topping.

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5 from 1 vote

Decadent Chocolate Cake

Course Dessert

Cuisine Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the cake:

• 3 cups Flour
• 2 cups Sugar (I used white)
• 1/2 cup Cocoa
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Vanilla extract
• 2 TBSP Vinegar
• 1/3 cup Oil
• 2 cup Water

For the icing:

• 1/2 cup Vegan Butter (I used Earth Balance)
• 1/3 cup Cocoa
• 2 1/3 cups Powdered sugar (I added only 2 cups)
• pinch Salt
• 1 tsp Vanilla
• 3-4 TBSP Almond Milk (Or your favorite milk substitute)

Instructions

For the cake:

• Preheat the oven to 360 F
• Combine all the dry ingredients in a bowl.
• Make three "holes" and add the vanilla, vinegar and oil into each one.
• Pour the water around the entire bowl and mix with a spoon.
• Bake for 20-30 mins.

For the icing:

• Soften the vegan butter (not melted) and add all ingredients into a missing bowl.
• For best results, mix using a hand mixer.
• Spread onto the cake once it has cooled. Enjoy!

So, nice timing for this post as I can say, “Happy Birthday” to my dad today and “Happy Belated Birth Day” to baby Oliver. Welcome to the world. Can’t wait to make this cake for you for your birthday parties. You are going to love it!