Often we are left speechless by a moment that truly amazes us. Whether that be an emotion, a taste, an experience, a sight, they can each be unique in there own way and leave a lasting expression in our minds and heart.
By this, I mean Chocolate Cake. Vegan Chocolate Cake that my dear Mother made me for my birthday last week. A cake that is good enough to eat any time of day, including breakfast, and not let a single crumb go to waste.
Moist, dense, chocolaty, cakey goodness. My mom totally rocked this cake. I made a vegan cake a while back and it came out dry and more along the lines of “meh”. But this cake topped all chocolate cakes. Vegan or not!
I have had a slice of Birthday cake everyday since Sunday. It’s my way of keeping the celebration going. 27 years is a long time… ya know. Not only that but this cake was also for Jordan’s second birthday, too!
I need my mom to forward me the recipe of the frosting she used. Tasted just like butter cream and was delightful!
Vegan Suzy Q Cake
Original Recipe by Namely Marly
Ingredients
3 cups flour
¾ cup cocoa
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
½ cup margarine (dairy free), (softened to room temp)
¼ cup vegetable oil
1 tablespoon vinegar
2 cups cold water (I know what you’re thinking here, but trust me, water is best in this recipe.)
2 teaspoons vanilla
Directions
Heat your oven to 350° F. Next, prepare your baking pan (I used vegetable spray but you could also grease the pan with shortening if you prefer). For this recipe I used 2 round cake pans, but you can also use a 9 x 13 cake pan as well.
In a medium bowl, mix together the flour, cocoa, baking soda, baking powder, and salt.
In a mixing bowl, combine the margarine, oil and sugar and mix on medium speed until smooth. Add remaining wet ingredients and mix again until well combined.
Add dry ingredients to wet ingredients and mix again until well combined.Pour the batter into the prepared cake pan.
If using 2 round cake pans then bake for 20 – 25 minutes or if you’re using a 9 X 13 cake pan, bake for approximately 40 minutes. A good rule of thumb is to insert a piece of uncooked spaghetti or a toothpick into the middle of the cake and if it comes out clean (no batter on it), then the cake is ready to come out of the oven.
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