Chocolate Cake and Frosing Recipe

This is my favorite chocolate cake recipe. It is dairy free and vegan, which is great for those of us who are lactose intolerant. I know dairy free, vegan cake doesn’t sound that great but it is supper yummy! Give it a try. Leave me a comment to let me know if you did try making this and like it.

Cake

Ingredients:

· 3 cups all-purpose flour

· 1 3/4 cups white granulated sugar

· 1/2 cup unsweetened cocoa powder

· 1 t. salt

· 2 t. baking soda

· 1 3/4 cups of coffee room temperature

· 3/4 cups canola oil

· 1/4 cup maple syrup

· 2 T. white distilled vinegar

· 2 t. vanilla extract

Preparation:

1.      Preheat the oven to 350 F.

2.      Lightly grease a 9"x13" casserole dish and set aside.

3.      In a large mixing bowl, mix together the flour, sugar, cocoa powder, salt and baking soda.

4.      In another small mixing bowl, whisk together coffee, canola oil, maple syrup, vinegar and vanilla. Create a well in the center of the dry ingredients. Pour the wet ingredient into the well and fold into the dry ingredients, mixing until just combined.

5.      Pour into the prepared dish and bake for 30 - 40 minutes, or until a toothpick inserted into the center emerges clean.

6.      Cool before frosting.

Frosting

Ingredients:

· 2 cups powdered sugar

· ½ stick dairy-free soy margarine, softened

· ¼ cup plain soymilk

· ¾ cup unsweetened pure cocoa powder

· ½ t. vanilla

Preparation:

1.      In a medium mixing bowl, using an electric hand mixer, cream the powdered sugar with the soy margarine until mixture is thick but well combined.

2.      Add the almond milk, cocoa powder and vanilla, and continue to mix until smooth.