I’m just stepping to the vegan baking game, and let me tell you this recipe is the truth! I have been dying to bake a cake that reminded me of the cakes my grandma used to make. The smell of this cake baking in the oven literally gave me life. It felt so good to finally, be able to enjoy baking and eating something that I can feel good about and share with the family. I had some of the non-vegans in my life taste this and they were amazed it didn’t have any dairy or eggs. Even if you’re not vegan, you may want to try this one out. It’s super easy! If you’re gluten free, just use a gluten free flour for your cake.
- 2 3/4 cups of Almond Milk
- 2/3 cups of canola oil
- 2 Tbsp of ACV (Apple Cider Vinegar)
- 2 1/2 cup of flour
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1 cup of cocoa powder
- 1 Tbsp of vanilla extract
- 1 tsp of salt
- 2 1/2 cup of raw turbinado sugar
Bake for 35 to 40 minutes at 350 degrees. Test with a toothpick, or a small fork. For the frosting, I used Duncan Hines Creamy Classic Chocolate Home-Style Frosting. It’s dairy-free, egg and gluten free, without any high fructose corn syrup.
This cake is so moist and fluffy, no one will care if it’s vegan because it’s so good! Try it, out and let me know how it goes.