With so many birthday's coming up, I have been searching high and low for vegan cake recipes. After searching around, I decided to freestyle a cake and see how it went. Well, it actually turned out pretty great! I baked the batter into a cake, and a couple of cupcakes as well. I wanted to frost them with coconut whip cream, but my first attempt at that was an epic failure, so I opted for a "buttercream" style frosting made with vegan margarine and a ton of sugar. I would still like to try a coconut whip for next time, so if anybody has any tricks or tips for a successful recipe, please send it my way!
Vegan Chocolate Cake
2 Tbsp Ground Flax
6 Tbsp Water
3 Cups Flour
1 tsp Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
1/2 Cup Cocoa Powder
1 Cup Sugar
1/2 Cup Vegan Margarine
1 1/2 Cup Coconut Milk or Almond Milk
1 tsp Vanilla
2 Tbsp Coconut Oil
In a small bowl, mix together ground flax, and water, and set aside for approximately 10 minutes.
In a large bowl, cream together the flax mixture, margarine, coconut oil, vanilla and sugar.
In another bowl, mix together flour, baking soda, baking powder, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, and mix until combined.
Add coconut/almond milk, and mix until smooth.
Pour into 9" baking pan, or into lined cupcake tins.
Bake at 350' for 25-30 minutes for cake (or 18-23 minutes for cupcakes).
Remove from oven, and let cool before frosting.
Once cooled, I cut my cake into four squares, and stacked three of them on top of one another with layers of frosting in between. I frosted the outside of the cake, and then added cake crumble (mostly just to cover up the fact that I am terrible at icing cakes). I used the remaining crumbs and cake square to make cake pops. This made one small cake, with several cupcakes and cake pops. If you wanted a larger cake, bake a second batch to make stackable layers.
The cupcakes were dipped in frosting, and sprinkled with purple decorating sugar.