Chocolate Cake (vegan)
1 1/4 cups flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
1 tsp apple cider vinegar
1 cup warm water
1 tsp vanilla extract
Preheat oven to 350° and prepare two circular baking pans with cooking spray if you’re making a layer cake. If not, prepare one 8×8 inch square pan.
In a large bowl combine flour, sugar, cocoa powder, baking soda and salt. In a separate bowl combine canola oil, vinegar,
water, and vanilla extract. Pour the wet ingredients into the dry and stir to combine until smooth. Split the cake batter in half between pans and bake for 23 minutes, or until cooked through. Let cakes cool to room temperature before frosting.
Chocolate Sour Cream Frosting (vegan)
1 cup semi-sweet chocolate chips
¼ cup vegan butter, room temperature
½ cup vegan sour cream
2 ½ cups confectioners sugar
1 teaspoon vanilla
Raspberries, for topping
Using a double boiler, or small saucepan over medium heat, melt the chocolate chips and transfer to a stand mixer. Let the chocolate sit to room temperature. Add the butter, sour cream, confectioners sugar and vanilla and stir until the mixture becomes fluffy, forming small peaks. Spread the frosting evenly across the vegan chocolate cake and top with fresh raspberries.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.