This cake was amazing. Honestly, I've never had a better chocolate cake. Very rich, very spongy, and it baked so well. I put it in a 9" Pyrex circular glass cake pan, and it rose like a dome in the middle, did not sink, and didn't even get a single crack in the middle. It looked beautiful and tasted even better. I used another reviewer's suggestion for a vegan buttercream frosting: mixed together 1/4 cup softened margerine (mine was hard from the fridge, so I grated it with a cheese grater then added it), 1/2 tsp vanilla, 1 1/2 cups powdered sugar, and a couple dashes of rice milk -- enough to make the consistency spreadable. My frosting turned out a bit watery and lumpy, so maybe sifting the powdered sugar first would have helped? It hardened a bit, but I couldn't really pile the frosting on the cake. Everyone loved the frosting/cake combination, and it was all very easy to put together. My minor changes: added an extra 1/4 cup of cocoa powder and used 1 tsp lemon juice instead of white vinegar. Delicious! This will be my go-to recipe for chocolate cake from now on! I also made this recipe into cupcakes and baked them for exactly 20 minutes at 350, and they came out perfect once again!
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This cake was amazing. Honestly, I've never had a better chocolate cake. Very rich, very...