Amazing Chocolate Cake recipe | Cooking with The Vegan Zombie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Mix 1.5 cups white flour, 1 cup sugar, 1/3 cup cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt in a bowl.

In another bowl, mix 1 tablespoon vinegar, 5 tablespoons canola oil, and 1 teaspoon vanilla extract.

Add 1 cup of warm water to the wet ingredients and mix well.

Make a hole in the center of the dry ingredients and pour the wet mixture in, then stir until there are no lumps.

Prepare the cake pan by coating it with 1 tablespoon of canola oil and dusting it with cocoa powder.

Pour the batter into the prepared cake pan and flatten it out.

Preheat the oven to 350°F (175°C).

Bake the cake for about 20 minutes, checking for doneness with a knife.

While the cake bakes, prepare the peanut butter frosting by mixing 1/3 cup margarine and 1/3 cup vegetable shortening until combined.

Add 1 tablespoon agave and 0.5 cup peanut butter to the mixture and stir.

Gradually add 1 cup of confectionary sugar, about 1/4 cup at a time, mixing until you reach the desired consistency.

Let the cake cool completely before frosting it to avoid a mess.

Once cooled, flip the cake onto a cutting board and frost the top with the peanut butter frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens