Chocolate Decadence Cake
This has gotten such comments as: "This is the best cake I've
ever eaten, vegan or not!" and "This should be illegal!" I find it's easier to
double a recipe than to cut it in half, so I have given this version which makes
for one 9 x 9-inch cake. Please note that this cake isn't overly sweet by itself
since it is meant to be paired with the frosting. However, the two combined are,
in a word, sublime!
Recipe Source: Radiant Health, Inner Wealth
Reprinted with permission from the author, Quintessence Challis.
Photograph © Michelle McCluggage.
Makes one 9 x 9-inch cake; GF (with substitution)
- 1 1/2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
- 1 cup organic "white" sugar (not powdered)
- 3 tablespoons cocoa powder (not Dutch process cocoa), sifted if lumpy
- 1 level teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/3 cup oil (sunflower, non-virgin olive, melted coconut, or safflower)
1 cup chocolate soymilk
- 5 tablespoons (1/3 cup) plus 1 teaspoon non-hydrogenated margarine
- 2 1/4 cups plus 4 teaspoons organic powdered (confectioner's) sugar
- 5 tablespoons (1/3 cup) plus 1 teaspoon cocoa powder, sifted if lumpy
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
cup chocolate soymilk
- Preheat the oven to 350° F. Oil a 9 x 9-inch pan or a
dozen muffin cups. Mix the dry ingredients and wet ingredients separately.
Make sure each is lump-free and mixed very well.
- Mix them together, but do not over-mix. Note that the
batter will taste a bit odd at this point, but don't be alarmed, any hint of
vinegar will magically disappear once the cake is baked!
- Pour into your oiled baking pan or muffin cups and bake
until a knife inserted in the center comes out clean. For cupcakes, this
should take about 20 minutes. For cake, it will usually take 30 minutes or
- Remove from the oven and allow your chocolate newborn to
cool before you frost it.
- To make the freakishly good frosting, whip the margarine
in a large bowl (using electric beaters) until it becomes somewhat fluffy.
Slowly add in the remaining ingredients one at a time, in the order given.
Beat at high speed until very fluffy, using a rubber spatula to scrape down
the sides of the bowl as needed. At this point, you will want to refrain
from the temptation to shrink down to the size of a peanut and take a
chocolate bath. You may regret it later. Next, refrigerate the frosting
until the cake has cooled.
- Frost your cake! Ideally, let the frosting warm to room
temperature before serving the cake. Decorate with edible flowers,
raspberries, strawberries, chocolate shavings, or anything else that makes
To make a bundt cake: Double this recipe, bake it slightly
longer, and thin the frosting with extra chocolate soymilk so that it "drizzles"
properly. Alternatively, create a layer cake by doubling this recipe and baking
two 9-inch round cakes. Place one on a plate and frost the top. Next, place the
second cake on top of the frosting, then slather every visible surface with the