Dutch-processed cocoa creates a decadent and dark chocolate cake. Definitely not something you want to eat everyday but definitely the go-to cake for any special occasion. Recipe makes 24 cupcakes or 1, 8 inch, 3 layer circular cake.
|Servings 12||Serving Size 1/12 Slice or 2 Cupcakes|
Preheat Oven to 325 degrees.
If you are making a 3 layer cake, spray 3, 8" circular cake pans with non-stick cooking spray. I never flour the pans, works fine without it.
We want to mix the wet ingredients in a separate mixing bowl from the dry before you join them. We don't want to activate the baking soda and powder too quickly. So in a small mixing bowl mix together the coffee, water, canola oil, vanilla, lemon juice and the ground flax and whisk together.
In a large mixing bowl, sift together the cake flour, cocoa, sugar, salt, baking powder and soda. Stir the dry ingredients until well incorporated.
Now join the wet with the dry ingredients and stir with a rubber spatula, slowly stirring, scraping the sides and mashing the lumps out as you stir. Stir until the batter is pretty much free of lumps.
Pour equal amounts of the batter into circular cake pans. Or if making cupcakes, pour cupcake tins 3/4 the way full. Place into oven immediately.
Cupcakes usually take about 15 to 20 minutes to cook. The circular cake pans take about 25 to 35 minutes. Don't open the oven door until after the first 15 minutes of cooking, but after that stick a toothpick in the middle and check to see if it comes out clean. Keep checking and don't take them out until the toothpick comes out clean. Let cake cool completely before icing.
To make the icing, place the powdered cocoa, powdered sugar, vegan butter, salt, vanilla and rice milk and mix for about a minute and a half. Check the consistency of the icing. If it's too thin add a bit more powdered sugar. If it's not spreading well add a tad more rice milk.