I am exhausted after being with my mother this last week and taking care of her & my Cauldron Boy who seems to be increasingly more demanding lately (smile). He is also very sweet lately though, and was extremely so when he saw that in all my exhaustion I still made him this chocolate cake. Indeed, he was delighted to see it waiting for him through the window of our hollow...
That being said, I have a question for all of you lovelies (especially you omnivores and avid carnivores out there):
Are you delighted at the idea of a Vegan Chocolate Cake?
I'd love to know your true thoughts on this and whether you have had vegan baked goods before. What you think of them or imagine them as & all of that jazz!
Thoughts and ideas aside though, I want all of you to know that this cake is the best chocolate cake I have ever made-hands down! And that is coming from someone who uses organic eggs, cream, and butter somewhat regularly. I have no prejudice against organic dairy products. They are lovely. However, this cake is a vegan masterpiece that I hope all of you will try whether you are a vegan or an avid carnivore, as it is just easy, utterly moist, and delicious.
The cake itself also reminds me of something wonderful from my childhood, but I can't quite figure that one out. Maybe an improved and organic hostess cupcake? Though it might be something more special and delicious than that. Like I said, I can't quite figure out what this nostalgic treat is doing to my taste buds in reference to my memory and years past.
I hope you try it though this holiday season or some time soon while the mystical world of memory taunts me...;-)
-Best Ever Vegan Chocolate Cake-
1 1/4 Cups Arrowhead Mills Organic A.P. Flour
3/4 Cup Turbinado Sugar
1/4 Cup Organic Cocoa Powder
1/8 Tsp. Salt
1 Tsp. Baking Soda
1/4 Cup Vegan Yogurt*
1/2 Cup Vegetable Oil
3/4 Cup Almond Milk
3/4 Tsp. Real Vanilla Extract
1 Tsp. Red Wine Vinegar
*I used Wildwood Organic Vegan Yogurt.
Preheat oven to 350 degrees and spray a square 8 by 8 inch baking dish with Pam.
In a bowl, mix the flour, sugar, cocoa, baking soda, & salt thoroughly. Create a well and place the milk, oil, yogurt, vanilla, and vinegar in it. Gently mix till the batter is homogeneous. Pour into prepared pan and bake for 28-32 minutes or till a toothpick comes out clean...
Allow to cool before adding frosting and decorations.
-Quick Chocolate Frosting-
1 Cup of Powdered Sugar
2 Tbsp. Organic Cocoa
2 Tbsp. Vegetable Oil
4 Tbsp. Almond Milk
In a bowl, place the sugar and cocoa and mix thoroughly. Add the milk and oil & stir with a fork till smooth. Pour over cooled cake (I turn the cake upside down and pour it over the side that was not exposed to air, but this is up to you!). Garnish with crushed peppermint, nuts or whatever you like.
See how moist!?
p.s. I have to thank my Bonnie over at Sweet Life for inspiring this post through her lovely chocolate cupcakes with Peppermint cream cheese frosting!
p.s.s. I will climb back up on that no sugar bandwagon after the holidays (smile). Yeah...