Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image BEST EVER Vegan Chocolate Cake

BEST EVER Vegan Chocolate Cake

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time20 min
  • Ready inReady in55 min
  • ServingsPortionsPortions 11

Ingredients

For The Cake:
  • 1 cup Country Crock® Plant Cream
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 teaspoon chili powder
  • 1/3 cup canola oil
  • 2/3 cup applesauce (see note below)
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
For The Vegan Chocolate Buttercream Frosting:
Buy Now

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 350° F and grease two 9-inch cake pans with Country Crock Plant Butter. Next, line them with parchment rounds and lightly flour each pan (make sure you get up the sides) for easy removal of the cakes later.
      2. n a small bowl, measure 1 cup of Country Crock Plant Cream and add the 2 tablespoons of apple cider vinegar to it. Stir it slightly and set aside to allow for it to curdle. In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon and Chili powder. Whisk well to fully combine. Add the canola oil, applesauce, vanilla and the Plant Cream/vinegar mixture. Mix on medium-high speed with a hand mixer until well combined. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter should be a runny consistency.
      3. Divide the batter evenly between your two cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely on a wire rack before frosting.
      4. For the Vegan Chocolate Buttercream Frosting: Add the cocoa powder to a large mixing bowl and whisk it well to remove any lumps. Add the softened Plant Butter and mix with a hand mixer until creamed and well combined. Add half of the powdered sugar, half of the Plant Cream and the vanilla, mixing until combined. Add the rest of the powdered sugar and Plant Cream, mix on medium high speed until fluffy. **Note: if the frosting seems too dry, add more Plant Cream, a tablespoon at a time. If the frosting seems too runny and doesn't hold its shape, add more powdered sugar until it thickens to your preferred consistency.
      5. Frost the cake using a spatula. Slice, serve and enjoy!

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes