Chocolate Cake

This is my all time favorite chocolate cake recipe and it’s even vegan!  That means this is a super moist cake.  This cake is an all-occasion delight, the last event I made this cake for was Mother’s Day which went over swimmingly!

8 servings
8″ cake (single layer)
Need to double the recipe for a double layer cake

Grocery:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup AP flour
1/3 cup cocoa (I always use Dutch cocoa)
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

First mix soy milk and vinegar to curdle for 5-10 min
Add the sugar, oil, extracts
Add flour, cocoa, baking powder, baking soda, salt
You can bake these right away or if the batter is left overnight in the icebox, it will thicken

Bake at 325 degrees
Cupcakes: 15-20 min
Cake: 30-45 min

Regular buttercream or vegan frosting is fine to use

Vegan frosting:
1 cup vegan butter (margarine)
4 cups powdered sugar (may need more to thicken)
1 TB vanilla
Other flavorings are welcome like almond extract, cocoa powder, etc

Chocolate Cake - The Kitchen Bistro

Chocolate Cake - The Kitchen Bistro

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