Vegan Blackout Cake
There are those days when you just really, really, really need cake.
Chocolate cake.
Good thing you have this recipe for the darkest, richest, easiest vegan and gluten-free blackout cake.
Blackout Cake
1 cup almond milk
1 tablespoon white vinegar
¾ cup white sugar
⅓ cup canola oil
1 ½ teaspoons vanilla extract
1 ⅓ cup gluten-free flour
*⅓ cup + 1 tbsp. dark cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Chocolate Glaze
1 cup powdered sugar
¼ cup dark cocoa powder
3 tablespoons almond milk
NOTE: This recipe makes one layer. If you want a two-or three??-tiered cake, you'll need to double/triple it.
Preheat the oven to 350.
In a mixing bowl, whisk together the almond milk, vinegar, sugar, oil and vanilla.
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture in two parts, folding the batter together in between.
*Continue folding the batter until all the large clumps are gone. The batter should be thick when you're done.
Liberally spray a round cake pan with nonstick spray. Pour the batter into the pan and firmly tap it on the counter to pop any big air bubbles.
Bake the cake on the top rack of the oven until a toothpick inserted into the center comes out clean (35ish minutes).
*Let the cake cool in the pan for 20ish minutes, then run a knife along the edge of the pan and flip the cake onto a cooling rack.
When the cake has fully cooled, whisk the frosting ingredients together until the mixture is smooth.
Plop some of the glaze onto the cake and spread it around a bit at a time. The glaze will ooze around on its own, but you can guide it with a leveler or a knife.
Top with fun sprinkles.
Let the glaze set for 10+ minutes.
Notes
Dark cocoa - Sounds like a specialized ingredient, but I can find Hershey's Dark Cocoa at nearly every grocery store. It’s much richer than regular cocoa powder, and it pretty much makes this whole cake.
Folding - Yes, folding the entire batter together. Patience pays off here. It keeps air in the batter (but the right kind of air, not giant bubbles like I tell you to tap out above) so that the cake isn’t super dense after it’s baked.
Flipping onto a cooling rack - This helps the cake cool faster, and I think it helps keep the texture light and soft.
So whether it’s a day when a million things go awry or you just feel a deep need within your soul for something decadent, this easy-to-make chocolate cake will fix whatever you’re feeling.
Having another helluva day and need some dinner before your cake? How does vegan mac and cheese with tempeh bacon sound?