Vegan chococlate cake (cupcakes).

So the cake is vegan but the frosting is all cream cheese and butter. The recipe calls for dusting with powdered sugar not frosting so it could easily be vegan or I’m sure there are some great vegan frosting recipes out there if that’s your thing. I made these for Z to take to school for her birthday last week and they were a huge hit. The recipe said something funny like this won’t be the best cake you’ve ever had but it WILL taste good, it WILL be quick and easy to make and WILL be homemade, all which was true and that’s what I love about this cake. I didn’t even notice that it was vegan until a day or two later when I was trying to recollect the ingredients for a coworker. Bottom line, these simple chocolate cakes may be the new go to cake for occasions like this past week.

There’s a place here in town called Nothing Bundt Cakes that is mouth watering. They get tons of orders for work parties and special events etc. We’ve ordered them several times at my work and they are always amazing. These kinda reminded me of those but it could just be that I frosted them kind of like they do. This isn’t the normal way to “spread” icing on a cupcake but it was actually the perfect amount.

Vegan Chocolate Cake

From the cookbook The Essential New York Times Cook Book by Amanda Hesser.

Ingredients (cake)
1 1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1 t. baking powder
1 c. sugar
1/2 t. sea salt
5 T. oil (I used sunflower)
1 c. cold spring water
1 1/2 t. vanilla extract
1 T apple cider vinegar
powdered sugar to top (optional)
Ingredients (frosting)
2 (8 oz.) packages of cream cheese, softened
1 stick butter (8 T.), softened
2 c. powdered sugar
1 t. vanilla extract
Preparation

Preheat oven to 350 degrees and grease a 9 inch round cake pan (We went the cupcake route obviously). Mix the dry ingredients together then in another large bowl mix together the wet ingredients. Then whisk in the dry ingredients into the wet until lump free. Bake for 30 to 35 minutes, you know, do the toothpick test thing and you’ll be fine. Cool completely on wire rack before removing from pan and dusting with powdered sugar, or frosting like us dairy lovers. The cupcakes only take like 10 minutes to cook so just keep an eye on them, you’ll know their done when none of them look wet on top anymore.

For the cream cheese frosting cream together the cream cheese and butter then whisk in the vanilla extract. Next whisk in the powdered sugar a bit at a time until it’s all incorporated into a wonderful frosting. Transfer to a ziplock bag and cut a corner to squeeze the frosting out and get creative with you patterns you make. Kids love to do this part!

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4 Comments

  1. rara
    Posted December 28, 2011 at 4:53 pm | Permalink

    Hi there,

    You recipe looks great for the cake. But for the frosting cream cheese is not something vegans eat.
    Im wondering if you meant tofu cream cheese?

  2. Posted December 28, 2011 at 7:35 pm | Permalink

    Rara – Nope, I meant cream cheese frosting. I addressed the fact that it’s not vegan frosting in the first two sentences of the blog post saying the actual recipe calls for only dusting with powdered sugar (which would be vegan) but that we’re not vegans so we went with the cheesy buttery stuff. I was surprised at how tasty the cake was though and would try a vegan frosting next time just for kicks.

  3. Posted March 20, 2012 at 6:18 pm | Permalink

    I just made these and if the smell in my kitchen is any proof, they are going to turn out wonderful. :) The batter was great for licking and I got seven biggish cupcakes out of it, which is I suppose, very fair. I added a little instant coffee powder instead of the vanilla, in order to deepen the chocolatiness.
    I intend to frost these with the Pioneer Woman’s Best Frosting Ever. That stuff is like a cloudy dream, and will, I suspect go very well with this cake.
    Thanks for the recipe!

  4. Posted March 21, 2012 at 6:24 pm | Permalink

    Nithya – Awesome! They are so good for being so simple. I’m so adding coffee next time. I need to dig deeper into Pioneer Woman’s recipes. That sounds great.

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