Last week I was faced with the task of deciding what to do with an extra chocolate sheet cake. I know, such a difficult position to be in. I wasn’t interested in making another basic frosted cake, so I grabbed some cookie cutters and started cutting out shapes. The cake was too thick for the cookie cutters to slice through, so I had to finish the job with a knife. The silver lining is that thick, sturdy cake is sometimes difficult to come by with vegan cakes, so this is a great recipe if you’re doing an type of cake decorating. Also, it’s just a damn good vegan chocolate cake recipe.
Yet another task arose: what to do with the cake triangles? With some leftover buttercream to work with, the obvious choice was cake sandwiches, with some peaches for good measure. Insta-dessert. Done up with a chocolate drizzle and garnish, an elegant dessert at that.
If you’d like your own cake problem, here is the basic chocolate cake recipe I used. It’s a sturdy cake, so it’ll hold up just peachy (I tried to stop myself from including the pun, but it was quite persuasive) when you take a knife to it. Also, are you sick of overly sweet cake? Me too! The flavor of this cake is more chocolatey than sweet. Enjoy the dark chocolate flavor, or add a few more tablespoons of sugar if you’d like. If you eat it with buttercream, that takes care of the sweetness quite well.
Get the recipe:
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon agave nectar
- 1/3 cup canola oil
- 1 teaspoons vanilla
- Preheat oven to 350°F.
- Sift together the flour and cocoa powder in a large bowl. Stir in the sugar, baking powder and soda, and salt.
- Mix together the milk and apple cider vinegar and let sit for 3-4 minutes.
- Make a well in the center of the dry ingredients and pour in the milk and vinegar mixture, agave nectar, canola oil, and vanilla.
- Whisk together all the ingredients until combined. The batter should be thick, much like muffin batter.
- Pour into a 9x13-inch pan lined with parchment paper.
- Bake for 28-30 mins until the cake is very firm, and springs back when touched, rather than smushing down. Let cool before cutting.
- You can make this cake into cupcakes instead. The recipe will make 1 1/2 dozen cupcakes. Bake them for 18-20 minutes at 350°F.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 141mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
So why did I have all this extra cake? I don’t know about you, but sometimes I like to do things like sculpting and painting a giant cake that looks like my dog. My grandma and cousin came for a visit, so that was some incentive as well, but sometimes it’s just fun to break out my cake supplies and make something crazy.
Drake totally loved it, I swear.
This supply of cake is pretty much never ending, so stay tuned for cake pops made with the scraps and leftover buttercream!