Everyone in my family, vegan and non-vegan, loves this cake! Frost with vegan buttercream or icing if desired.
Provided by: knittens
Categories: Chocolate Cake
Total time: 2 hours 10 minutes
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 2 9-inch cake layers
Ingredients:
| 6 ounces unsweetened chocolate, chopped |
| 3 cups cake flour |
| 2 teaspoons baking soda |
| ½ teaspoon salt |
| 2 cups white sugar |
| 1 ¾ cups water |
| ⅔ cup vegetable oil |
| 2 teaspoons vanilla extract |
| 1 teaspoon balsamic vinegar |
Steps:
- Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.
- Sift cake flour, baking soda, and salt together in a large bowl.
- Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.
- Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.
Nutrition Facts:
Calories 438.1 calories, Carbohydrate 65.6 g, Fat 19.7 g, Fiber 2.9 g, Protein 4.7 g, Saturated Fat 6.5 g, Sodium 311.9 mg, Sugar 33.7 g
“Punk taught me to question everything,” the vegan chef Isa Chandra Moskowitz told Julia Moskin in 2007. “Of course, in my case that means questioning how to make a Hostess cupcake without eggs, butter or cream.” Ms. Moskowitz’s vegan cupcake calls for cider vinegar instead of buttermilk. Nonhydrogenated margarine and shortening and soy milk are used in place of eggs and butter.
Provided by: Julia Moskin
Total time: 1 hours 45 minutes
Yield: 12 cupcakes
Ingredients:
| Nonstick cooking spray |
| 1 cup all-purpose flour |
| 1/4 cup Dutch-process cocoa powder |
| 3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder |
| 1 teaspoon baking powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1 cup plain soy milk |
| 1/4 cup canola oil |
| 1/2 cup pure maple syrup |
| 1/4 cup sugar |
| 1 teaspoon apple cider vinegar |
| 1 teaspoon vanilla extract |
| 1/3 cup nonhydrogenated margarine, such as Earthbalance |
| 1/3 cup nonhydrogenated shortening |
| 2 1/2 to 3 cups confectioners’ sugar |
| 2 teaspoons vanilla extract |
| 1/3 cup plain soy milk |
| 4 ounces bittersweet or semisweet chocolate, chopped |
| 2 tablespoons pure maple syrup or confectioners’ sugar |
| 2 cups confectioners’ sugar |
| 1 to 2 tablespoons plain soy milk |
Steps:
- For the cupcakes:
- For the filling:
- For the chocolate icing:
- For the royal icing:
- To assemble: