JANUARY UPDATE! made these for my teachers and friends and it turned out really good! It was super fluffy (which was what I was going for).
DECEMBER UPDATE! It was my mom’s friend’s daughter’s birthday recently and I decided to bake her a vegan chocolate cake! I tried a new recipe from ChocolateCoveredKatie. It’s her Vegan Chocolate Cupcakes and they turned out amazing! It was really similar to the recipe below.
My brother turned 9 this month and as I usually bake cakes every-time a family member has a birthday. I wanted to take this oppurtinity to try out vegan cake recipes as I love cakes! A couple days prior to this, Katie Webber (@KatieWebberNYC on insta) had made chocolate cupcakes and shared them on her Instagram story. However, she hadn’t uploaded the recipe and I was desperate to try it since she makes the best cakes. So I reached out to her and she was kind enough to share the recipe with me! While chatting with her, I learned that she actually creates these recipes on her own, as she knows the ratios needed in baking. She really inspires me to use creativity when creating my own vegan baked goods!
Here is the exact recipe I used, with my modifications.
1 cup soy milk (or any other plant-based milks. I’ve used oat milk recently and it worked out great)
1 tsp apple cider vinegar
⅓ cup coconut oil (or vegetable oil works just as well)
2 tsp vanilla
¾ cup sugar
½ cup unsweetened cocoa powder
1 cup flour
½ tsp baking powder
¾ tsp baking soda
Shredded Coconut (for topping)
As my second trial turned out better, I decided to modify the steps from the original recipe. Shown below are my exact steps.
Preheat oven to 350°F (180°C or 3 on a gas oven). Combine milk and vinegar and leave for 5 mins to curdle, then add the oil and vanilla. In a separate bowl sift together sugar, cocoa powder, flour, baking soda and baking powder. and vanilla and mix till combined. Add dry ingredients to wet ingredients SLOWLY to avoid lumps and mix. Add batter to cupcake tins (or a cake pan) and sprinkle shredded coconut on top. Bake for approx. 30 minutes or until an inserted toothpick comes out clean.
For my brother’s birthday cake, I used a normal frosting that uses butter (which made his cake not vegan) but at that time I hadn’t found a good vegan frosting recipe. Now that I’ve found a great frosting recipe, I will use that instead in the future. It also tastes great without frosting and just the shredded coconut. I’ve found this method much easier for transport, especially if you’re giving a gift and want to spice things up.
Source: Katie’s blog!