Tuesday, October 30, 2012

Dairy Free Chocolate Cake

The week before last I told you about a vegan chocolate cake I had made and promised to publish so you too could enjoy this!  The recipe I saved, the frosting recipe was not so fortunate.  The shame of that is that the frosting may be the absolute best I have ever tried.  That said, I will endeavor to find the recipe again (hopefully sooner than later since I had hoped to make it tonight again).

The picture is of the same cake made with whipped cream and strawberries, even if you forget to put sugar into the whipped cream it still tastes pretty good and we managed to eat the entire cake!

Chocolate Wacky Depression Cake  from Savory Sweet Life


1 1/2 cups all-purpose flour

1 cup white sugar

1/2 teaspoon salt (optional)

1 teaspoon baking soda

1/4 cup cocoa powder

6 tablespoons vegetable oil

1 tablespoon white vinegar

1 cup water


Preheat oven to 350 degrees. In a medium mixing bowl, mix all the dry ingredients together by hand. Add all the wet ingredients until well combined. Pour into a 8×8 pan which has been prepared with non stick spray.
Bake for 30 until done. Allow to completely cool before serving. Cake is even better if eaten the next day. Enjoy!
I cut the cake in half to make two layers, the first time I made it the filling was this fantastic preserve that I buy at work.  It is Mackays 100% Natural Fruit Blueberry and Blackcurrant preserve, it makes a great filling for a cake. The original icing recipe follows!  It is from the same website as the cake...

Shiny Chocolate Icing
1 cup sugar
6 tablespoons cornstarch
¼ cup cocoa*
1/2 teaspoon salt
1 cup water or nondairy milk
2 tablespoons vegetable oil
1 teaspoon vanilla
Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the coconut milk. Stirring constantly, heat over medium until it gets thick and starts to boil. Continue stirring and boil for 1-2 minutes or until very thick. Remove from heat and stir in oil and vanilla. Allow to cool to room temperature, then spread over the top of your cooled cake.

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