I’ve got 3 exciting things to share with you today. First, a new post! This shouldn’t be all that unusual on a food blog, but considering how rarely I’ve been posting lately, I think this counts as exciting. Second, a new blog design! It was long overdue. No more of me trying to navigate code, because it’s not cute. Third, it’s my 4th blogiversary! It was a total coincidence that my new design was completed today, and I forgot about it until after I wrote this post, but Happy Blogiversary to me! I would have put a candle in this cake had I remembered.
At first, I didn’t think this cake was exciting enough to post. I’ve probably made it a hundred times. In fact, the cake itself is the same recipe of my very first blog post! It’s a cupcake recipe that comes from my favorite vegan baking book, but it also makes a great cake. There are no fancy layers here. Not that I have anything against fancy layers. I mean, fancy layers are practically my life, but sometimes a simple chocolate cake will do. Perfect for small gatherings, and even more perfect for snacking.
The frosting is a super simple veganized version of this frosting from Smitten Kitchen made in a food processor. I love it because you can just dump everything in together, hit process, and you end up with a super fluffy creamy dreamy frosting that you’ll never guess is vegan.
- 1 cup (240 ml) non-dairy milk
- 1 tsp. apple cider vinegar
- 3/4 cup (150 grams) sugar
- 1/3 cup (80 ml) vegetable oil
- 1 tsp pure vanilla extract
- 1 cup (125 grams) all-purpose flour
- 1/3 cup (40 grams) cocoa (I used Dutch-process but natural will work too)
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 teaspoon salt
- 2 ounces (55 grams) unsweetened chocolate, melted and cooled
- 1 1/2 cups (180 grams) powdered sugar
- 1/4 cup (56 grams) vegan butter (from the stick, not the tub)
- 1/4 cup (48 grams) vegetable shortening
- pinch of salt
- 1 tablespoon non-dairy milk
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350.
- Grease and line an 8-inch x 8-inch pan with parchment paper.
- In a large bowl, whisk together the soymilk and vinegar. Set it aside for a couple of minutes to curdle.
- Add the sugar, oil, and vanilla to the “buttermilk.” Whisk until the mixture is foamy.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt until combined.
- Add the dry ingredients to the wet ingredients in 2 batches, whisking after each addition until no large lumps remain (a few small lumps are ok).
- Pour batter into the prepared pan and bake for 27-32 minutes (It took about 30 minutes in my oven).
- Cool completely before frosting.
- Place all of the frosting ingredients in the food processor and run until combined.
- Scraped down the sides with a spatula and run again until fluffy.
- Spread the frosting on the cooled cake with an offset spatula and top with lots of sprinkles!