*Shouting at the top of my lungs*
IT'S NO FAKE!
I made this for me and my brother since our b-days are 2 days apart (there's actually 3 of us born within the same week--yes, my parents apparently only shacked up once a year in the spring, and then they were done for the rest of the year). We ate it while half-groggy and slightly tanked.
It is the easy chocolate cake from Vegweb. And boy was it easy. *COUchocolateSLUT'SmorelikeitGH*
I was able to bake it in two cake pans. It was nice and moist. And it was delightfully chocolatey.
I topped it with the fluffy buttercream frosting from Vegan Cupcakes Take Over the World which is like the best frosting recipe ever. Half the frosting I added crushed oreos to, so as you can see, the cake is half and half.
EASY VEGAN CHOCOLATE CAKE
- 3 c. flour
- 2 c. sugar
- 6 T. cocoa
- 2 t. baking soda
- 1 t. salt
- 2 c. water
- 3/4 c. vegetable oil
- 2 T. vinegar
- 2 t. vanilla
Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes.
(Recipe from Vegweb)
FLUFFY BUTTERCREAM FROSTING
- 1/2 c. nonhydrogenated shortening
- 1/2 c. nonhydrogenated margarine
- 3 1/2 c. powdered sugar, sifted if clumpy
- 1 1/2 t. vanilla extract
- 1/4 c. plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy.
Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies 'n' Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's.
(Recipe from Vegan Cupcakes Take Over the World, reposted at Chow)