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Super Moist Chocolate Cake

August 28, 2019

There's not much better than cake, and this chocolate cake takes...the cake. Okay, too much? Seriously, it is such a moist and creamy cake bursting with chocolate sweetness. 

 

When I was younger my Nanny (grandma, but not biologically my grandma, but more like a best friend) used to make this chocolate cake (only the non-vegan version). She would make it for her kids, grandkids, my family, or just herself, and everyone LOVED IT! I have made this vegan version of her cake for her grandkids, and they couldn't even tell it was vegan. Win! 

 

This is a very special cake. Every time I take a bite I'm reminded of all the times I would sit in her living room just talking or watching Nancy Grace on CNN. She was my favorite. She was the type of grandma that one wants to have. She was full of wisdom but so funny. She wasn't afraid to show her true colors. Sometimes when we would drive up to her house she would flash us. Lol. She had this ping pong paddle that she had turned into a sign that would flip different words or phrases, and she would use it while driving to let other drivers to let them know what she was thinking. "Move over." "Hello." "Get off the road." "Have a nice day." "$%&@ you."  

So one day she saw my mom driving her way so she stuck her sign out the window to say "hello" only the wind blew it and it ended up with the "$%&@ you" sign, but she didn't realize it. So she just drove by waving with a smile. That was Nanny. Full of life and laughter. 

 

Life is short, so eat the cake and share it with your loved ones. 

  

 

 

Chocolate Cake Recipe:  

 

Ingredients:

2 cups sugar

1 3/4 cup all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons ground flaxseed

6 tablespoons water

1 cup dairy-free milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Instructions:

1. Preheat oven to 350 F. 

2. Place a piece of cut out parchment paper to fit two 9-inch round baking pans

3. Add dry ingredients in a large bowl, and stir. 

4. Add the ground flaxseed to the 6 tablespoons of water, and let it sit for 3-5 minutes.

5. Add the non-dairy milk, flax mixture, oil and vanilla, and mix well. 

6. Stir in the boiling water. It may seem thin, but that's what we're looking for. 

7. Pour patter into pans evening.

8. Bake for 30-35 minutes. Test the cake with a wooden pick by inserting it into the center. If it comes out clean it is finish, if not continue baking a couple more minutes.

9. Cool for 10 minutes, then remove cake from the pans onto a wire wrack. Cool completely.

10. Frost with the chocolate frosting recipe below.

 

 

Chocolate Frosting:

 

Ingredients: 

3 cups powdered sugar

1/2 cup dairy-free butter, melted

2/3 cup cocoa powder

1/3 cup dairy-free milk

1 teaspoon vanilla extract

 

Instructions:

In a mixing bowl add the powdered sugar and cocoa and stir until combined. Add dairy-free butter and dairy-free milk. Beat with standing mixer or hand mixer. Stir in vanilla. 

 

Layer cake and frosting, and top with a thin layer of frosting on the sides and top of cake, to make a crumb coat. Refrigerate for 30 minutes. Add a thick layer of frosting all over the cake and smooth with a cake spatula. Add chocolate sprinkles all around the sides of the cake, then pipe on frosting on the top edges of the cake. I used a star shape 32 piping tip. 

 

For the cake that I made I doubled the recipe to make a 3 layer cake, then I used the extra layer as a separate cake. I could have made a 4 layer cake, but it would have been a bit much.