My sister (the vegan) and brother in law were here last weekend. To prepare for their arrival I stocked my fridge with some vegan basics including: vegetarian loaf, Daiya soy cheeses, earth balance “butter”, organic vegan sugar (more on that later) , soy yogurt, just to name a few. I checked my bagels and crackers to be on the lookout for milk products and honey. We were planning some kayaking and hiking so I was covered for packing lunches. We also made pizza one night – one vegan and one not. My breakfasts were kind of basic – bagels, yogurt, and fruit. I usually make some kind of vegan scones or muffins, but I was concentrating on “the cake”.
The big test was making my husband’s birthday cake with an untested vegan chocolate cake recipe. I remembered my mom telling me she wrecked everything she tried to make for my sister. Well it wasn’t wrecked just wasn’t totally vegan. She mentioned she made a mistake by using confectioner’s sugar. I asked what was wrong with that. That’s when she told me about “bone char“. Apparently this is a process that makes the sugar white. There is much discussion on the web as to whether white sugars are vegan if potentially processed with bon char. To avoid the issue I bought vegan white sugar for the cake and wanted an icing without confectioner’s. I scoured my cookbooks and the Internet until I found one with great reviews from allrecipes.com, that would please both vegans and carnivores alike. I must say, it did not disappoint! I will make this chocolate cake for anyone’s celebration. It was simple and yummy!
Vegan Chocolate Cake from allrecipes.com
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup soy or almond milk
Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan or 8″ round cake pan.
Sift together flour, sugar, cocoa, baking soda, and salt. Add oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake for 45 minutes or until tester comes out clean. Remove from oven and allow to cool completely before icing.
Chocolate Ganache (optional)
3/4 cup vegan chocolate chips
3 tablespoons margarine or vegan “butter”
1/4 cup soy or almond milk
Melt margarine and milk over double broiler or in microwave. Add in chocolate chips and stir to melt. You may have to heat more.
Spread over cake when cool.