Chocolate Cake and Dog Cake

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:

📖 Recipe

Vegan Chocolate Cake

Yield: 1 9x13-inch cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This vegan chocolate cake recipe is simply delicious.

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Ingredients

• 1 ½ cups flour
• ½ cup cocoa powder
• ½ cup sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup non-dairy milk
• 2 teaspoons apple cider vinegar
• 1 tablespoon agave nectar
• ⅓ cup canola oil
• 1 teaspoons vanilla

Instructions

1. Preheat oven to 350°F.
2. Sift together the flour and cocoa powder in a large bowl. Stir in the sugar, baking powder and soda, and salt.
3. Mix together the milk and apple cider vinegar and let sit for 3-4 minutes.
4. Make a well in the center of the dry ingredients and pour in the milk and vinegar mixture, agave nectar, canola oil, and vanilla.
5. Whisk together all the ingredients until combined. The batter should be thick, much like muffin batter.
6. Pour into a 9x13-inch pan lined with parchment paper.
7. Bake for 28-30 mins until the cake is very firm, and springs back when touched, rather than smushing down. Let cool before cutting.

Notes

• You can make this cake into cupcakes instead. The recipe will make 1 ½ 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.

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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!