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Vegan Chocolate Cake by Andy Hay
PREP
15mins
COOK
45mins
SERVES
8 people
TOTAL
60mins
Usually in cakes you would use eggs in order to help with structure and moisture. What's really cool about this cake is that you can sub out the eggs and oil for Hellmann’s Vegan Mayonnaise.
INGREDIENTS
- CAKE:
- 1/2 cup (125 mL) unsweetened cocoa powder
- 2 cups (500 mL) all-purpose flour
- 1 1/2 cups (375 mL) sugar
- 1 1/2 tsp. (7 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 tsp. (5 mL) vanilla extract
- 1 tsp. (5 mL) instant coffee granules
- 1 cup (250 mL) hot water
- 3/4 cup (175 mL) Hellmann's® Vegan
- VEGAN BUTTERCREAM:
- 3 cups (750 mL) icing sugar
- 4 Tbsp. (60 mL) unsweetened cocoa powder
- 1 cup (250 mL) margarine
- 1/4 cup (60 mL) oat milk
- 1 tsp. (5 mL) vanilla extract
- 1 tsp. (5 mL) salt
METHOD
-
For the Cake: Preheat the oven to 350° F (180°C) and prepare a 9X9-in. (2.5 L 23 cm) cake pan with cooking spray.
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In a large bowl mix together cocoa, flour, sugar, baking soda, and salt. Next up pour in the vanilla, instant coffee, hot water, and Hellmann's® Vegan. Mix until all ingredients are incorporated, and the batter is smooth. Do not over mix.
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Pour mixture into the prepared cake pan and place in a preheated oven for 35 to 45 minutes. Check doneness by inserting a wood skewer into the center of the cake. It should come out fairly clean. It's a moist cake so there will likely be some batter sticking, but not too much. Let it fully cool in the pan. You can place your cake in the freezer to speed up the process.
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For the Vegan Buttercream, you can start on it while the cake is baking. In a bowl add in the icing sugar, cocoa, margarine, oat milk, vanilla, and salt. Using a stand or handheld mixer, beat on high until icing is smooth.
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Once the cake is fully cooled, ice the cake and enjoy!
