Ingrédients pour Vegan Chocolate Cake With Frosting
- 2 cups all-purpose flour
- 3 cups sugar
- 1 ¼ cups unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt + a pinch
- Water
- ¾ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 3 teaspoons vanilla extract
- 1 ½ cups soy milk
- Margarine
- 2 cups powdered sugar
- 1 ½ teaspoons baking powder
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Comment préparer Vegan Chocolate Cake With Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup soy milk, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 2 tablespoons apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting:
- In a medium saucepan over medium heat, whisk together 1 cup sugar, ½ cup unsweetened cocoa powder, ½ cup soy milk, ¼ cup vegetable oil, and a pinch of salt.
- Bring to a simmer, stirring constantly, until smooth and thickened (about 3-5 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let frosting cool slightly before adding 2 cups powdered sugar, one cup at a time, until desired consistency is reached. Beat with an electric mixer for a smoother frosting.
- Once cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
225g
Fat
13g
Carbs
29g
