Prep Time: 20 Minutes
Cook Time: 50 minutes
This is a very old recipe that dates way back in my family. I grew up on this cake and love it so much. But now being vegan I had to find a way to still make this cake and eliminate the milk and eggs that it called for. I tried many different alternatives to replace the milk and eggs. I finally found the best combination. So now again when I crave chocolate out comes this recipe and into the oven goes a chocolate cake for me.
4 Squares Dark Chocolate Blackout or Dark Chocolate Cacao: (Please select the vegan variety of chocolate that you use the most. There are many brands on the market to choose from)
1 ½ Cups of boiling Water
¾ Cups Vegan shortening or Margarine (your choice)
3 Cups Organic Sugar (Your choice as long as it is organic)
¾ Cups of Vegan Sour Milk (See below for the best Vegan Milk to use and how to sour)
2 Teaspoons Vanilla
4 Eggs (see below for this please do not use eggs in this I have egg substitute for you)
2 ¾ Cups of Whole Grain Flour (I like the whole grain flour better than white flour)
1 ½ Teaspoons Soda
How to Sour your Favorite Vegan Milk:
When curdling your non-dairy milk use 1 teaspoon of apple cider vinegar and let stand for 10 minutes. Here are my results of using different brands of non-dairy milk. The milks I have tried in this recipe are Soy milk, Hemp milk, Almond milk, Rice milk, and Coconut milk.
Soy Milk curdled the most and had the most complex flavor and when used in this recipe was delicious. When I need Buttermilk I use the Soy Milk to curdle. This is a wonderful substitute for Buttermilk.
Hemp Milk was the second curdled and had a good flavor but the cake did not taste the same. If you prefer Hemp milk over Soy milk then use Hemp milk when making this cake.
Almond Milk was the third choice for curdling. This added a different flavor to the cake and gave it an Almond Chocolate flavor. Now if you like almonds then please use Almond Milk when making this recipe.
Coconut Milk and Rice Milk never curdled. So please do not use these milk when making this recipe.
I have been trying different egg substitutes for this recipe and have found the following results.
Ground Flax seed makes a great egg substitute for this recipe. For each egg use three tablespoons of water to one tablespoon of ground flax seeds. This is equal to one egg. I did enjoy this flavor and it enhanced the cake greatly. I prefer to use ground flax seeds in place of eggs when making this recipe.
Mashed bananas and applesauce are other healthy alternatives for eggs. The two completely cut out the cholesterol eggs add to baking. But in this recipe it alters the taste of the cake too much. You do not get the full flavor of the chocolate cake. I choose not to use mashed bananas or applesauce in this recipe. In other recipes I use mashed bananas or applesauce as substitutes for eggs. You may try this and see if you enjoy this taste. It is very different and when I make this people seem to prefer the ground flax seeds the best.
There is a variety of chocolates for Vegans to enjoy and eat. I suggest that you find your favorite brand of chocolate that you love and use this one. Just remember if you use a dark chocolate this gives the cake a darker richer look and taste. I enjoy the Dark Chocolate Blackout for this cake. I have also used the Dark Chocolate Cacao and this one is very good too. It is hard to say which one I like better. I can not get them here on the islands and have them shipped to me for baking. Normally I make one order in October so I can have plenty of chocolate on hand for the holidays and especially Christmas here on the islands. This is the time of year I do most of my special cakes and cookies Vegan style for my family and friends.
Preparing your Cake Batter:
Pour the boiling water over the top of the finely cut up chocolate and vegan brand shorting in your mixing bowl and stir until melted. I use the vegan shorting due to the fact the margarine does not melt so well and floats on top of the water.
Add your organic sugar and the Vegan milk you have curdled. Mix well.
Add the flour and soda at the same time and mix until smooth.
Add your egg substitute one at a time mixing after adding. Each one has to be well beaten before adding the next.
Lightly grease and flour your cake pan. Pour the batter into your cake pan.
Bake at 350 degrees for 45 minutes.
Test the cake with a tooth pick to make sure the cake is done in the center. When the tooth pick is removed it should be clean with no cake sticking to the tooth pick. If the cake is not finished add an extra 5 minutes to your cooking time or until the tooth pick comes out clean.
You may add different toppings to the finished cake. The Whole Soy Yogurt mixed with fresh or frozen raspberries and poured over the top of the cake when served is outstanding and so delicious. You can add any fresh fruit of your choice to the Whole Soy Yogurt and pour over the top of the cake when served.
Be creative in your topping and enjoy.
*Image courtesy Flickr creative commons.