Congrats to my friend Jillian, who just graduated from Simmons College this month. As a special treat, I made this cake for her, a variation of the recipe from Vegan Express. I’ve also made it for a number of birthdays, and my non-veg friends always ask for seconds!
Chocolate Cake
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1 1/2 cups natural granulated sugar
6 tblspns cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 cup pure maple syrup
1/2 cup canola oil
2 tblspns apple cider vinegar
2 tspn vanilla extract
1. Preheat oven to 300 degrees. Lightly oil 11 x 9 pan or two round 9-inch cake pans.
2. Combine flours, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl. Stir until well combined.
3. Make a well in the center of the dry ingredients and pour in 2 cups warm water (110 degrees), syrup, oil, vinegar, and vanilla. Stir with wooden spoon till dry ingredients are moistened, then beat vigorously with a whisk until batter is smooth.
4. Pour batter into prepared pan. Bake for 35 minutes, or just until a knife inserted into center tests clean.
5. Let cake stand until just warm. At this point, make the frosting.
Chocolate Buttercream Frosting
I use this recipe ALL the time when I need a chocolate frosting. So light and creamy…taken from Vegan Cupcakes Take Over the World.
1/4 cup margarine, softened
1/4 cup shortening
1/2 cup cocoa powder (sift if clumpy)
2 to 2 1/2 cups powdered sugar (sifted)
3 tblspn soymilk
1 1/2 tspn pure vanilla extract
1. Cream together margarine and shortening until well combined. Add cocoa powder can incorporate well. Add confectioner’s sugar in about 1/2 cup increments and beat well, adding little splash of soymilk after each addition.
2. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy.




