Utopia Vegan Chocolate Cake, Party Food, And Veganomicon Cutlets
It isn’t a birthday celebration without cake, and this weekend we celebrated a few family birthdays: my mom’s 44th, her boyfriend’s 46th, and the big 4-0 for my beloved uncle. My little guy turned 2.5, and I know some of you probably think that isn’t a real birthday… But what I’m getting at is, I made cake. Simplest Rich Chocolate Cake with Chocolate Frosting (page 22) from Sweet Utopia, to be more specific. I thought it was a little too gutsy to make a previously untried recipe for a party, but since Sweet Utopia is my vegan cookbook of the week, I went for it. This vegan cake recipe couldn’t have been simpler to make; it was actually a one bowl recipe. The frosting was really more of a fudge layer, which was delicious, and I incorporated a simple buttercream in between my cake layers and as a “glue” for the cookie crumbles around the cake.
Simplest Rich Chocolate Cake with Chocolate Frosting
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups soymilk
- 1/2 cup canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups nondairy chocolate chips
- 1/3 cup vegan butter substitute
- 1/2 cup powdered sugar, sifted
To make the cake, preheat the oven to 350 degrees and oil and flour two 8-inch round cake pans. Combine the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add the soymilk, oil, vinegar, and vanilla extract and stir until just combined. Pour evenly into the prepared pans and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.
To make the frosting, melt the chocolate chips and vegan butter substitute in a double boiler over gently simmering water. Alternatively, place them in a microwave-safe bowl and microwave at medium power for 1 minute. Stur. Microwave for 25 seconds longer and stir until smooth. If necessary, microwave for an additional 25 seconds. Stir in the powdered sugar and mix until smooth. Let the frosting cool for 8 to 10 minutes.
To assemble, remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes. Place the other cake over it and frost the top and sides. Store uncovered in the refrigerator until serving time. leftovers should be covered and stored in the refrigerator.
Oh, right. We also had non-cake food. My mom made the black bean burgers from Veganomicon, french fries, broccoli slaw, and baked beans, all vegan. If you remember my birthday post from back in July, you’ll probably notice the food is quite similar, and by similar I mean exactly the same. My family is a creature of habit when it comes to party food!
This evening, I made one of my favorites, Chickpea Cutlets from Veganomicon, along with herb roasted red potatoes and a simple curried cauliflower. It was such a great meal; the flavors from each dish were very complimentary. It almost seems as though I’m making Veganomicon my cookbook of the week, I know, but contrary to childhood beliefs, one can’t live on desserts alone! Or at least not with a sound mind and stomach.
Do you ever travel with any cookbooks? Which do you find easiest to use in less familiar kitchens?