Death by Chocolate

If anyone is interested in making a delicious, VEGAN, chocolate cake, here is the recipe I used for Mr. G's birthday.

Recipe makes one 8 inch circle cake:

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup almond milk (or your favorite non-dairy milk)

Preheat oven to 350?F.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Lightly grease an 8 inch springform pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.

Chocolate VEGAN buttercream:

2 cups organic powdered sugar

1/2 cup dairy-free soy margarine, softened

1/4 cup plain unsweetened almond milk

3/4 cup unsweetened cocoa powder

1/2 tsp vanilla extract

Using an electric mixer, cream the powdered sugar and margarine together until well combined. Add the milk, cocoa, and vanilla and continue to mix until light and fluffy. This makes a good amount of frosting and I was able to frost two 8 inch cakes with it.

Enjoy!