So it’s your friends birthday and you want to make them something special, but you also don’t have enough room in your mini-fridge to keep eggs and milk or you have friends with dietary restriction. This completely vegan chocolate cake is perfect for these situations. Boxed cakes are usually boring and this allows for some customization and the taste of a cake made completely from scratch.
I know that if you’re in college, the odds that you have a mixer on hand to make frosting from scratch are slim. My hack is to take a container of Pillsbury White Frosting (which is vegan). You can use it just like that or elevate your flavors a bit by adding two tablespoons of peanut butter, half of a teaspoon of almond or soy milk, and a teaspoon of vanilla!
If you go for the plain white frosting, top your cake with some fresh berries like strawberries or if you prefer the peanut butter, top it with some mini chocolate chips.
Yield: 12 Servings
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 1/2 teaspoons of hazelnut extract
- 1 teaspoon of white vinegar
- 1/3 cup of vegetable oil (olive oil works too)
- 1 cup of water
- Preheat your oven to 350 degrees.
- In a mixing bowl, combine the dry ingredients. Sift the flour and the cocoa powder if you can, it helps to get rid of the lumps.
- Add the vinegar and oil and mix.
- Add the water slowly while mixing.
- Add the vanilla and hazelnut extract and mix.
- Transfer the batter into a greased baking dish or cake pans if you have them.
- Bake for 30-35 minutes. Test using a toothpick.
- Let cool for at least an hour before adding frosting to keep the top layer of the cake from coming loose and being pulled up.
- Add toppings and serve or keep refrigerated.