Chocolate Cake
Author: 
Recipe type: Sweet
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A classic chocolate cake with the twist of a cream cheese frosting.
Ingredients
  • 1¾ c. whole wheat flour
  • 2 c. brown sugar
  • ¾ c. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 c. strong coffee, cooled
  • ½ c. olive oil
  • 1 tsp. vanilla
  • 1 c. soy milk mixed with 1 Tbs. white vinegar
  • 2 Tbsp. ground flax seed mixed with 6 Tbsp. warm water
  • For the Chocolate Buttercream:
  • 1 c. earth balance
  • 3 c. powdered sugar
  • ¼ c. cocoa powder
  • 2 Tbs. water
  • For the Cream Cheese Frosting:
  • ½ pkg. Tofutti Cream Cheese
  • 2¼ c. powdered sugar
  • ½ tsp. vanilla extract
Instructions
  1. Preheat oven to 350F. Grease and flour two 9″ round cake pans.
  2. In a medium sized bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Mix till combined. In a separate bowl, whisk the coffee, oil, vanilla, and soy milk/vinegar mixture.
  4. Combine with dry ingredients.
  5. Add the flax egg and mix until incorporated.
  6. Divide evenly between the prepared cake pans.
  7. Bake for 25 to 30 minutes.
  8. Cool in the pans on wire racks for 10 minutes, then flip onto the racks and cool completely.
  9. While the cakes are cooling, make the chocolate buttercream, and cream cheese frosting by mixing the ingredients in an electric mixer.
  10. Spread the cream cheese frosting on the first layer of the cake, top with the second layer, and frost the cake with buttercream.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/08/01/chocolate-cake/