Sonoma wanted to make her own cake for her birthday party this year. She received the Vegan Baking for Beginners as a Christmas present and got the recipe from there. Sonoma has really been getting into baking and cooking and I’m happy that she is using Vegan cookbooks!
This recipe was surprisingly very easy, as she did the entire thing by herself. No one could tell that it was a Vegan cake and it was definitely a hit!
*We used two 9 inch cake pans
- 2 flax eggs ( Flax eggs are very easy to make – you just combine flax seed + water )
- 2 cups nondairy milk
- 2 Tbs of apple cider vinegar
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 cup unsweetened cocoa powder
- 2 cups sugar ( I use coconut sugar )
- 2 tsp baking soda
- 1/2 tsp salt
- 8 ounces spreadable vegan butter ( oil-based preferred )
- 1 tsp vanilla extract
- Chocolate Frosting
- Chocolate Chips
- Prepare the flax eggs. Set aside
- In a small bowl, whisk together the milk and vinegar. Set aside
- Preheat the oven to 350 with a rack set in the lower-third position. Lightly coat the cake pans with cooking spray, then dust each with flour, tapping out the excess.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, salt, butter, vanilla, flax eggs and milk-vinegar mixture. Beat vigorously with a whisk, scraping down the sides until the batter is smooth. Scrape the batter into the two prepared pans, filling each one halfway.
- Set both cake pans on the rack in the lower third of the oven and bake for 35-45 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and place them on a wire rack. Let the cakes cool for 10 minutes then carefully invert them onto the rack (the tops of the cakes will be facing down ). Let the cakes cool completely.
- When the cakes are cooled, frost them and top with chocolate chips!