Vegan Chocolate Cake

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No butter, eggs or milk in this super dark chocolate cake! How is that possible? Science! This cake is super moist and delicious, it will probably be my new go-to birthday cake recipe. I topped it with not-so-vegan peanut butter buttercream for my husbands 37th birthday. YUM! If you want to keep the entire cake vegan, though, use whatever frosting you like πŸ™‚ I provided the cake recipe and the buttercream recipe that I used in this post.

Also, this recipe only made an 8 x 8 inch pan, but you can easily double it for a 9 x 13 if you’re feeding more people. The buttercream however, will probably cover it. It makes a ton, I have some left over in my fridge which will probably (definitely) be eaten with a spoon when I’m hungry πŸ˜‰ And last but not least, this cake is SO EASY to make! no mixer required, just a bowl and spoon and you are done!

So here we go! Let’s go make a vegan cake!

What you will need:

8 x 8 inch baking dish, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
5 tablespoons vegetable oil

1 cup water

For the buttercream:

1/2 cup unsalted butter at room temp
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 teaspoons milk
2 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar. Add in vanilla, vinegar, oil and and water and stir until combined. Pour into prepared dish and bake for 25-30 minutes. Allow to cool completely before frosting. Note: if you doubled the recipe, you will need to bake longer so just keep an eye on it.

For the buttercream, beat together the butter and peanut butter until smooth. Add in vanilla, milk and powdered sugar and beat until completely smooth and you reach desired consistency. Spread over top of cooled cake.

Slice and enjoy!

Store covered at room temp.

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Dark Chocolate Cake with Baileys Cream Cheese Icing

 

Easily, the best chocolate cake I’ve made to date! So moist and delicious. Oh. My. God! And that icing. Let’s just take a moment for that icing. Breathe. Ok. Are you all alright? Good. My mom found this recipe online and I was like, definitely making for St. Pat’s. But I changed it up a bit due to lack of ingredients and my own personal tastes. So… Ready? Let’s go make this cake!

What you will need:

9 inch springform pan, buttered

For the cake:

1 cup fresh, hot coffee

1 cup vegetable oil or canola oil

2/3 cup unsweetened cocoa powder

1 1/4 cups granulated sugar

2 eggs

1/3 cup yogurt or sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

For the icing:

1/2 cup unsalted butter at room temperature

4-5 cups powdered sugar

8 ounces cream cheese, cubed

5 tablespoons Baileys Irish Cream

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together coffee, oil, cocoa and sugar until there are no lumps. Set aside. In another large bowl (or bowl of your electric mixer), beat eggs, yogurt or sour cream and vanilla. Set aside. In another large bowl, whisk together flour and baking soda. Set aside.

Pour coffee mixture into egg mixture and beat until combined. Slowly add in flour mixture and beat until combined. Pour into prepared pan and bake for about 55 minutes. Β Allow to cool completely before releasing the sides of pan and making the icing.

To make the icing:

In a large bowl (or bowl of your electric mixer), beat butter and powdered sugar until crumbly. Tip:Β Start with 4 cups of powdered sugar, then if you need/want more later, you can add it. Add in the cream cheese 1 cube at a time until everything is combined. Add in the Baileys and beat for a few minutes. The icing should look like this:

So gorgeous and delicious! This makes more than enough icing so go head and take a spoonful πŸ˜‰ Spoon it over the top of the cake however you would like. Here’s how thick I made mine…

Yum!!!! I even had leftover icing that I saved in the fridge.

Cover the cake and store in the fridge. Enjoy!

Chocolate Cake in a Mug

Sometimes a girl just needs cake. And I mean like, NOW! Thank goodness I found this recipe on Pinterest. It’s very similar to my 1 Minute Brownie in a Mug recipe, but this is CAKE! My favorite food and I’m not afraid to admit it. I really did not feel like making an entire cake. Waiting for it bake, cool, frost… Ugh. So here it is! 90 second cake in a freaking mug, you guys. Let’s go…

What you will need:

Microwaveable coffee mug
1/4 cup all purpose flour
2 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar
1/4 teaspoon baking powder
Dash of salt
1/4 cup + 1 tablespoon milk
2 tablespoons vegetable oil
Optional: 1 ounce semi sweet chocolate

In a medium bowl, whisk together all dry ingredients. Whisk in milk and oil until there are no clumps. Poor in mug and microwave on high heat for about 1 minute 25 seconds.

Melt semi sweet chocolate in microwave. Pour over cake. Eat, devour, enjoy!

Feel free to melt peanut butter or Nutella to pour on top as well. Yum-o!

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