Deep Chocolate Vegan Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
• Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Steps:

• Preheat the oven to 375 degrees F.
• Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
• In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
• In another bowl, combine the applesauce, oil, coffee, and vanilla.
• Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
• Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
• Without wasting any time, pour the batter into the prepared baking pan.
• Bake for 25 to 30 minutes.
• Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
• In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
• While it melts, beat together the peanut butter, water, and vanilla until smooth.
• Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
• Spread the frosting on the cooled cake.

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Steps:

• Preheat oven to 375.
• Oil an 8" square or round pan and dust with sifted cocoa.
• Sift flour, cocoa, soda, salt and sugar.
• In another bowl mix oil, water and vanilla.
• Pour liquid into dry and mix till smooth.
• Add vinegar and stir briefly.
• Without wasting time, pour batter into pan and bake 25-30 minutes.
• For frosting: melt chocolate in heavy pan on medium heat.
• Beat together peanut butter, water& vanilla.
• Beat in sugar then add melted chocolate.
• Beat till smooth.
• Spread on cooled cake.

Steps:

• For the cake: Preheat oven to 375 degrees. Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
• In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
• In another bowl, combine the oil, water or coffee, and vanilla.
• Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
• Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away; this is normal and should happen.
• Quickly pour the batter into the baking pan.
• Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
• For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
• In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
• Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.

Steps:

• Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• In a large bowl, sift the dry ingredients together. Set aside.
• In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
• Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
• Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
• Cool in the pans for 10 minutes, then invert onto a wire rack to cool.