This cake is unbelievably moist and delicious. Serve it with a steaming cup of espresso or coffee for the perfect dessert.
Ingredients
- For the Cake:
- 2 ¼ c flour
- 1 ¾ c sugar
- ¾ c cocoa
- 1 ½ tsp baking powder
- 1 ¼ tsp baking soda
- ½ tsp salt
- 2 c soy milk
- 1 tsp vanilla
- ½ c vegan mayonnaise (try Nayonaise)
- ½ c applesauce
- For the Creamy Chocolate Icing:
- 1 lb confectioners’ sugar, sifted
- ½ c margarine, softened
- 3 tbsp cocoa
- 1 tsp vanilla
- 4 ½ tbsp soy milk
Instructions
For the cake:
Preheat the oven to 375°F. Spray 3 8-inch round pans with nonstick cooking spray and lay parchment paper on the bottoms.
In a medium-size bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
In a separate bowl, combine the soy milk, vanilla, “mayonnaise,†and applesauce until smooth.
Slowly add to the dry mixture and stir to combine. Pour into the prepared pans and bake for 35 minutes, until a toothpick inserted into the center comes out clean. Cool before icing.
For the icing:
Using a hand mixer on medium speed, beat the ingredients together in a large mixing bowl until well blended.
To Assemble:
Slice the rounded top portion off each cake, creating a level surface.
Place 1 cake on a cake plate and frost the top. Place another cake on top and frost, then place the last cake on top.
Frost the sides and top of the entire cake.
Makes 8 to 10 servings
