p r o v i d e r

3y

lock

p r o v i d e r

3y

lock

Guyman97

3y

Let's keep talking over and over again about how bad cancel culture is, this will surely put a stop to it

mill

3y

ready for yall niggas to shut DaFuck up

skrt

3y

Don't listen to your music and I think what you said was unnecessary but that's life. If we all had the same outlook what would be the point?

I'm saying thank you for giving me hope that this cancel culture nonsense is slowly gonna die out. He's cancelled but his streams are up lol ok

Anyone else looking forward to this cancel culture era being done with? Right now it's like current WWE but we gonna bring back Attitude Era WWF... respectively.

If you know you know.

blonded

3y

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.

slice of vegan chocolate cake on a plate
My birthday was a few weeks ago, so what did I do? I asked my mom to watch all 3 kids for a few hours so I could create and photograph the BEST EVER Vegan Chocolate Cake. Pretty great birthday if you ask me! 😉

For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.

I’ve also made a few of the vegan chocolate cake recipes out there, but even those weren’t quite moist enough or perfect enough for my taste. So I did a little thinking and experimenting and I finally came up with the best, most perfectly moist and delicious vegan chocolate cake recipe!

vegan chocolate cake with a slice taken out of it
The frosting is a mouthwatering, ultra rich chocolate buttercream. I recommend using earth balance vegan buttery sticks, I haven’t found another brand that tastes quite as good.

If you are looking for a lighter alternative, check out this Chocolate Cake with Cashew Vanilla Frosting. There is nothing “light” about this Chocolate Cake! It is a full on indulgent recipe. And I’m okay with that.

vegan chocolate frosting in a bowl with a whisk
What is the secret to a super moist vegan chocolate cake?
A couple of things make this cake super moist. The applesauce helps (don’t worry, you can’t taste it). But the BIG secret is to add a cup of boiling hot water to the cake batter right before baking. It makes such a difference!

The batter will appear runny when you add it, but don’t worry, that is completely correct and exactly what it should be like. It results in the most moist, delicious chocolate cake I’ve ever tasted!

vegan chocolate cake frosted close up
If you are craving a chocolate fix about now, or are new to being vegan and miss good tasting cake, give this recipe a try! It’s easy to make and hard to mess it up.

OR if you are wanting to try something other than chocolate, give this Vegan Lemon Cake a go! It’s one of my most popular dessert recipes, and impresses people every time I make it.

slice of vegan chocolate cake with a fork taking a bite.
Sign-up to get new recipes by email and receive a FREE 5 Day Family Friendly Vegan Meal Plan! SUBSCRIBE NOW.

Recipe inspired by Add A Pinch.

slice of vegan chocolate cake with a fork taking a bite.
The Best Vegan Chocolate Cake
servings: 16 SERVINGS prep time: 20 MINUTEScook time: 35 MINUTEStotal time: 55 MINUTES author: NORA TAYLOR course: DESSERTcuisine: AMERICAN
The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate.
4.96 from 943 votes
PRINT RECIPEPIN RECIPELEAVE A REVIEW
Ingredients
CHOCOLATE CAKE
▢1 cup unsweetened almond milk
▢1 tablespoon apple cider vinegar
▢2 cups all purpose flour
▢1 3/4 cups granulated sugar
▢3/4 cup cocoa powder
▢2 teaspoons baking powder
▢1 1/2 teaspoons baking soda
▢1 teaspoon salt
▢1/2 cup canola oil OR melted coconut oil
▢2/3 cup unsweetened applesauce
▢1 tablespoon pure vanilla extract
▢1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING
▢1 cup cocoa powder
▢1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
▢4-5 cups powdered sugar
▢2 teaspoons pure vanilla extract
▢1/4-1/2 cup unsweetened almond milk
US CUSTOMARY - METRIC
Instructions
FOR THE CHOCOLATE CAKE
Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the cake using an icing spatula or just a butter knife.
Video
Notes
For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes.
Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).
Nutrition

blonded

3y

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It’s super moist, rich and full of chocolate.

slice of vegan chocolate cake on a plate
My birthday was a few weeks ago, so what did I do? I asked my mom to watch all 3 kids for a few hours so I could create and photograph the BEST EVER Vegan Chocolate Cake. Pretty great birthday if you ask me! 😉

For some reason, every time I get a vegan piece of cake out (such as at Whole Foods or elsewhere), I am disappointed. The frosting is usually yummy, but the cake part is either 1. strange tasting OR 2. super dry, not moist at all. Seriously disappointing.

I’ve also made a few of the vegan chocolate cake recipes out there, but even those weren’t quite moist enough or perfect enough for my taste. So I did a little thinking and experimenting and I finally came up with the best, most perfectly moist and delicious vegan chocolate cake recipe!

vegan chocolate cake with a slice taken out of it
The frosting is a mouthwatering, ultra rich chocolate buttercream. I recommend using earth balance vegan buttery sticks, I haven’t found another brand that tastes quite as good.

If you are looking for a lighter alternative, check out this Chocolate Cake with Cashew Vanilla Frosting. There is nothing “light” about this Chocolate Cake! It is a full on indulgent recipe. And I’m okay with that.

vegan chocolate frosting in a bowl with a whisk
What is the secret to a super moist vegan chocolate cake?
A couple of things make this cake super moist. The applesauce helps (don’t worry, you can’t taste it). But the BIG secret is to add a cup of boiling hot water to the cake batter right before baking. It makes such a difference!

The batter will appear runny when you add it, but don’t worry, that is completely correct and exactly what it should be like. It results in the most moist, delicious chocolate cake I’ve ever tasted!

vegan chocolate cake frosted close up
If you are craving a chocolate fix about now, or are new to being vegan and miss good tasting cake, give this recipe a try! It’s easy to make and hard to mess it up.

OR if you are wanting to try something other than chocolate, give this Vegan Lemon Cake a go! It’s one of my most popular dessert recipes, and impresses people every time I make it.

slice of vegan chocolate cake with a fork taking a bite.
Sign-up to get new recipes by email and receive a FREE 5 Day Family Friendly Vegan Meal Plan! SUBSCRIBE NOW.

Recipe inspired by Add A Pinch.

slice of vegan chocolate cake with a fork taking a bite.
The Best Vegan Chocolate Cake
servings: 16 SERVINGS prep time: 20 MINUTEScook time: 35 MINUTEStotal time: 55 MINUTES author: NORA TAYLOR course: DESSERTcuisine: AMERICAN
The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate.
4.96 from 943 votes
PRINT RECIPEPIN RECIPELEAVE A REVIEW
Ingredients
CHOCOLATE CAKE
▢1 cup unsweetened almond milk
▢1 tablespoon apple cider vinegar
▢2 cups all purpose flour
▢1 3/4 cups granulated sugar
▢3/4 cup cocoa powder
▢2 teaspoons baking powder
▢1 1/2 teaspoons baking soda
▢1 teaspoon salt
▢1/2 cup canola oil OR melted coconut oil
▢2/3 cup unsweetened applesauce
▢1 tablespoon pure vanilla extract
▢1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING
▢1 cup cocoa powder
▢1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
▢4-5 cups powdered sugar
▢2 teaspoons pure vanilla extract
▢1/4-1/2 cup unsweetened almond milk
US CUSTOMARY - METRIC
Instructions
FOR THE CHOCOLATE CAKE
Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
Frost the cake using an icing spatula or just a butter knife.
Video
Notes
For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes.
Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes.
Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting.
Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here.
No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).
Nutrition

Smoofer

3y

Thank you da baby for saying homophobic comments on stage