Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a sweet, moist and chocolatey (of course) cake.
Classic Chocolate Cake
Makes 1 double-layer, 7- to 8-inch cake
PREP TIME: 55 minutes
COOK TIME: 15 minutes
1 cup soy milk
1 teaspoon apple cider vinegar
1 cup plus 2⁄3 cup all- purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon sea salt
1⁄3 cup Dutch- processed cocoa powder
3⁄4 cup granulated sugar
1⁄3 cup vegetable oil, or 1⁄3 cup coconut oil, melted
1 teaspoon vanilla extract
1 cup vegan butter, cubed and chilled
1⁄2 cup Dutch- processed cocoa powder
2 teaspoons vanilla extract
2 to 3 tablespoons soy milk
31⁄2 to 4 cups confectioners’ sugar
rainbow sprinkles, for decorating
Preheat the oven to 350°F.
Prepare both cake pans by spreading a thin layer of vegan butter on the inside bottom and sides, and then dust with an even coating of flour to help easily remove cake from the pans. Alternatively you could trace the bottom of the cake pan on parchment paper and cut out a circle. Place on the bottom of the greased pan.
In a bowl combine the soy milk and apple cider vinegar and set aside to thicken and curdle.
In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt. If making the chocolate cake, include the cocoa.
Once the soy milk mixture has thickened, combine it with the sugar, vegetable oil, and vanilla extract and stir to combine well.
Pour the liquid ingredients into the dry ingredients and fold with a spatula, scraping the edges a few times as you go until the batter is just combined. Do not overmix. Small lumps in the batter are fine, but you shouldn’t see pockets of dry ingredients that aren’t incorporated.
Divide the batter between the prepared pans and spread out evenly with a spatula. Slightly shake the pan back and forth to even out the batter.
Bake the cakes on the middle rack for 14 minutes and check if a toothpick inserted in the center comes out clean at this point. They may be done at 14 minutes or depending on the thickness of the cakes it could take 15 to 18 minutes. Remove the cake pans onto wire racks and let cool for 10 minutes. To remove the cakes, place the wire rack on top of the cake pan and flip it upside down. Remove the parchment paper from the bottom if you used that. Let cakes cool completely before frosting and assembling.
For the buttercream icing, whip the cold butter in a stand mixer or with a hand mixer or food processor until fluffy and smooth.
Add the cocoa and continue whipping. Then add the vanilla extract. While continuing to whip add 1 cup of the confectioners’ sugar and then 1 tablespoon of the soy milk. Once incorporated, continue whipping while you add the remaining sugar and soy milk a little bit at a time until the buttercream is fluffy, soft, and spreadable.
If not using the buttercream right away, store at room temperature in an airtight container or cover with plastic wrap. For storage longer than 24 hours, refrigerate the buttercream; allow it to come to room temperature before using. You might need to add a small amount of liquid to smooth out the frosting before spreading.
To frost a double layer cake, place the first cake layer bottom side down on your serving tray or platter. Using an icing spatula, generously frost the top surface out to the edges of the cake. The frosting should be no more than 3⁄8- inch thick.
Place the second cake layer top side down so you now have a flat surface for the top of the cake. Use remaining frosting to frost the entire outside of the cake. Decorate with rainbow sprinkles or as desired. Serve the same day as baking and frosting for best results. Leftovers can be stored in the fridge or at room temperature for 2 to 3 days. If refrigerated, let cake sit at room temperature before consuming to take the chill off.
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