Chocolate Blackout Cake
Recipe by Colleen Patrick-Goudreau‘s “The Joy of Vegan Baking”
Recipe for one 9" round layer or 8 cupcakes
(Double cake recipe for 2-layer cake)
- 1 1⁄2 cup unbleached all-purpose flour
- 3⁄4 cup granulated sugar
- 1⁄2 tsp salt
- 1 tsp baking soda
- 1⁄4 cup unsweetened cocoa powder
- 1 1⁄2 tsp vanilla extract
- 1⁄3 cup canola oil
- 1 Tbsp white distilled vinegar
- 1 cup cold water
Preheat oven to 350° F.
Lightly oil round pan or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl
until thoroughly combined. Create a well in the center of the dry
ingredients, and add the vanilla, oil, vinegar, and water.
Mix until just combined. Pour into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted
into the center comes out clean. For cupcakes, check for doneness
after 15 minutes. Cool on a wire rack. Cool completely before frosting.
Chocolate “No One Had To Die For” Frosting
Frosts one 9" round layer cake or 8 cupcakes (Double for 2-layer cake)
With electric hand mixer, cream the butter until smooth.
With mixer on low speed, add the confectioner’s sugar in three parts;
cream each part into the butter before adding the next part.
Total time to mix sugar into butter is approximately 2 minutes.
Add the cocoa, vanilla, and milk and turn the mixer to high speed
once all ingredients are relatively well incorporated.
Beat on high speed until the frosting is light and fluffy, about 3 minutes.
Add 1-2 Tbsp more milk if it is too dry.
Store the frosting in an air-tight container until ready to use.
Store in the refrigerator for up to 2 weeks. Rewhip before using.
Serves approx 12-16.
- 1⁄2 cup non-hydrogenated, non-dairy butter, softened
- 3 cup confectioner’s sugar sifted
- 2⁄3 cup unsweetened cocoa powder sifted
- 2 tsp vanilla or chocolate extract
- 3 to 4 Tbsp water or nondairy milk, or more as needed