Vegan Chocolate Cake with Dark Chocolate Icing

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 444.5
  • Total Fat: 23.0 g
  • Cholesterol: 17.0 mg
  • Sodium: 285.6 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Vegan Chocolate Cake with Dark Chocolate Icing calories by ingredient


Introduction

You won't believe it's Vegan! Made this for 4th of July and everyone, vegan or not loved it. Best part is it only makes an 8x8 pan, so it's easy to not have leftovers! I created this recipe from several I found online, modifying to meet my needs. The icing recipe is based on the Buttercream icing recipe from Wilton's website with a modification to make it vegan. You won't believe it's Vegan! Made this for 4th of July and everyone, vegan or not loved it. Best part is it only makes an 8x8 pan, so it's easy to not have leftovers! I created this recipe from several I found online, modifying to meet my needs. The icing recipe is based on the Buttercream icing recipe from Wilton's website with a modification to make it vegan.
Number of Servings: 9

Ingredients

    Cake:
    1 1/4 cups of whole wheat flour (add an additional tablespoon if cooking in high altitude)
    1 cup of turbinado (raw) sugar
    1/3 cup unsweetened cocoa powder
    1 tsp baking soda
    1/2 tsp salt
    1 cup of warm water
    1 tsp of vanilla extract
    1/3 cup of vegetable oil
    1 tsp white vinegar
    3-5 tablespoons of unsweetened almond milk

    Icing:
    1/4 cup of solid vegetable shortening
    1/4 cup margarine (or butter if not going vegan)
    3.5 ounces of dark chocolate chips (or baking chocolate- chocolate chips are cheaper!)
    1/2 tsp of vanilla extract
    2 cups of confectioner's sugar
    2-3 tablespoons of unsweetened almond milk

Directions

Preheat oven to 350 degrees F (365 for high altitude).
Grease an 8x8 square pan.
Mix all dry ingredients, then add all wet ingredients except almond milk. Add almond milk until consistency is pourable. Pour into pan and cook until toothpick comes out clean- 20 to 25 minutes.

While cake is baking, make icing.
Melt chocolate chips with double boiler or in microwave. Cream shortening and margarine with mixer. Add melted chocolate and vanilla. Gradually add sugar. Add almond milk and beat until light and fluffy.

Refridgerate icing until cake is completely cooled. Spread on icing and enjoy!

Serving Size: Makes 9 pieces (8x8 pan)

Number of Servings: 9

Recipe submitted by SparkPeople user SHRINKSOPRANO.