Moist Vegan Chocolate Cake: Recipe #256

I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings. Thanks to Isa for inspiring this wondrous vegan chocolate cake!

For today’s inspiration, if a part of you is somehow in pain or suffering, sometimes it can help to focus for a minute on all the parts of your body or life that are NOT in pain – maybe your elbow, or your left middle toe, or the skin around your belly button.

It can often be the case that 95% of our body or life is feeling just fine, but the 5% that hurts takes up all our attention. Remembering the parts that are happy and peaceful can bring us a bit of relief.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($13 total for a large two-layer cake)

Cake:
2 cups soy milk – $0.74
2 tsp apple cider vinegar – $0.20
1 1/2 cups brown sugar – $0.78
2/3 cup olive oil – $1.00
2 tsp vanilla – $0.40
1/2 tsp almond extract – $0.10
2 cups flour – $0.32
2/3 cup cocoa – $0.83
1 tbsp baking powder – $0.07
1/2 tsp salt – $0.03

Frosting:
1/2 cup coconut milk – $1.75
2 cups chocolate chips – $2.00
2 tbsp maple syrup – $0.40
1 tsp vanilla – $0.20
1/4 tsp salt – $0.01
Enough icing sugar to make a thick frosting, about 1 1/4 cups – $1.00

3/4 cup apricot jam to spread between the cake layers – $3.83

Directions for Moist Vegan Chocolate Cake

1. In a large bowl, mix the soy milk and apple cider vinegar together. Let it sit for 5 minutes to curdle, then add in the brown sugar, olive oil, vanilla and almond extracts. Mix well with a whisk, if you have one.

In a medium bowl, mix together the flour, cocoa, baking powder, and salt. Gradually stir the dry ingredients into the wet ones and mix with a whisk until smooth.

Split the batter evenly into two greased 9″ circle pans. Bake at 350F for 30 minutes. Let the cakes cool for at least 15 minutes, then turn them out of the pans and make sure they’re completely cool before decorating them.

2. While the cakes are cooling, make the frosting.

In a double-boiler, melt the chocolate chips. Remove from the heat and cool for 5 minutes, then stir in the coconut milk, vanilla, and icing sugar to your desired consistency. Remember that it will still thicken up as the chocolate cools. Cover the frosting and put it in the fridge for about 1/2 to 1 hour to solidify.

On your serving plate, put the first cake face down so the flat side is up. Spread the apricot jam over the cake, with a bit of frosting if you like, then put the other cake on top, with the flat side down. Spread the frosting all over the cake with a flat knife or spreader.

Decorate as you like, with powdered sugar, mint leaves, edible flowers, dabs of apricot jam, or whatever you have on hand. Store in the fridge for about an hour if you can to firm it up before serving. Enjoy a big slab of your lovely moist vegan chocolate cake for a special day or any day! ❤️

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 15/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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