Vegan Chocolate Cake With Vegan Icing

Recipe by Chef Joey Z.
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PRE-PREPARATIONS:
  • Preheat your oven to 350'F.
  • Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
  • You can use a tub pan. If you do, bake this for one hour.
  • You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
  • If you use 2 round 8" cake pans bake for 30-35 minutes.
  • Not all ovens are the same so cooking times may vary slightly.
  • After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
  • NOW FOR THE CAKE:
  • Mix the dry ingredients in a bowl.
  • Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
  • Put the batter into your prepared pan(s) and bake according to the above directions:
  • FOR THE CREAM CHEESE ICING:
  • In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
  • Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
  • Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
  • Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
  • Cut yourself a big slice and enjoy with your favourite beverage.
  • Bon Appetit!
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