Eat Your… Vegan Chocolate Sweets

Vegan Chocolate Sweets

This week, I’ve got two recipes of my own to share first, then I’ll give a roundup of the best vegan chocolate desserts that I’ve found. Enjoy!

Best-Ever Vegan Chocolate Cake

This cake is always a hit and is so easy to make! I’ve made this recipe at least a dozen times and each one was perfect. This is for a double-layer cake.

Ingredients

3 cups unbleached all-purpose flour
2 cups sugar
6 tbsp unsweetened cocoa
2 tsp baking soda
1 tsp salt
3 tsp vanilla
2 tsp vinegar
2/3 cup vegetable oil
2 cups cold water

Directions

In a large mixing bowl, mix flour, sugar, cocoa, baking soda and salt. Make three wells in the flour mixture. In one put vanilla, in another the vinegar, and in the third the oil. Pour the cold water over everything and stir until moistened (don’t stir too much). Pour equal portions into two 8-inch round cake pans. Bake at 350F until it springs back when touched lightly – about 40 minutes. Cool for 20-30 minutes in the pan, then carefully remove to a cooling rack for another 30 minutes.

Basic chocolate frosting

5 tbsp flour
1 cup water
6 tbsp dairy-free margarine
1 cup sugar
3 tbsp cocoa powder

Whisk flour and water in small pan over medium heat until smooth with a glue-like consistency. Place pan into another pan which is filled with cold water to cool. While that cools, cream together the margarine, sugar, and cocoa. Then slowly incorporate the flour glue, mix well, and put in fridge for 30-60 minutes. Spread chilled icing over the top and sides of the bottom cake, then place the top cake, and continue with the icing. Eat any icing that you have left over, and transfer the cake to the refrigerator for about 30 minutes until the icing sets.

Chocolate Tofu No-Bake Pie

This is very similar to the reader recipe that Kate posted a few months ago, although mine calls for fewer ingredients. This pie is a big hit with everyone in my family, even the die-hard meat eaters who detest tofu.

Ingredients

2 -12 ounce boxes firm silken tofu
1 12 oz bag of chocolate chips
1 pie crust – graham or chocolate

Directions

Puree the tofu in a food processor (include any liquid in the box). Melt chocolate chips over very low heat, stirring constantly or melt in the microwave at 50% power. Combine the pureed tofu and melted chocolate, then pour into the pie crust. Refrigerate at least 45 minutes.

Vegan Chocolate Sweets Links

Here are some of the best vegan chocolate desserts that I could find. If you have a favorite, please leave a link in the comments!

Gluten-Free Chocolate Chip Cookies

Chocolate Beet Cupcakes

Chocolate Orange Truffles

Chocolate Peanut Butter Cake

Germanic Chocolate Cake

Thanks to Flickr user QuintanaRoo for the photo below.

German Chocolate Cake

See you next week!

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Ben is a graduate student at NCSU studying Crop Science with an emphasis on Sustainable Agriculture. Official foodie credentials are non-existent, other than the fact that he has been cooking for himself since he was 12 years old. You can find his personal blog at bengarland.com, photos and videos at bengarland’s Flickr photostream, and his plans for a self-constructed earthen home and organic farm over at Our Farm Adventure.