For the surprisingly easy recipe, go here.
****When I got back to my lovely vegan co-op house, I wanted to try my own version--sans eggs, whipped cream, mascarpone, or butter.
Vegan Red Wine Chocolate Cake with Cinnamon Buttercream Frosting
Preheat your oven to 350º and line the bottom of two 8x8 pans with parchment paper and grease the sides. I made this cake square, but I think it might work better in round cake pans. Mix together in a large bowl:
- 2/3 cup oil
- 2 tbs vinegar
- 2 tsp vanilla
- 1 1/2 c red wine
- 1/2 c water
- 1 3/4 c sugar (you may want a little more depending on how sweet you want your cake--up to 2 c maybe)
- 3 c flour
- 1 tsp salt
- 2 1/4 tsp baking soda
- 7 tbs (1/3 c + 2 tbs) unsweetened cocoa powder
- 1/2 tsp cinnamon
Gradually add dry ingredients to wet ingredients and mix together. Split the batter into the two 8 x 8 pans, and bake for 28 minutes or so, or until a toothpick comes out clean. Let cool.
- 1/2 c Earth Balance (EB) or other vegan butter substitute, softened
- 20 oz powdered sugar (I used 1 1 lb bag plus a bit more)
- 1/4 c unsweetened soy milk (these amounts are adjustable depending on texture)
- 1 1/2 tsp cinnamon
- 1/4 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp egg replacer (this gives the frosting a really pretty shine, but it's not necessary!)
Put the first layer down on the plate, and spread some of the frosting on the top. Add the second cake, and frost the top and sides. For the cinnamon flower, cut out a flower (or any shape you choose) our of a paper bag, and place it gently over the top of the cake after the frosting has hardened slightly. Sprinkle cinnamon over the top, then gently and carefully lift off the bag.
Update: The cupcake version...
Update # 2: It's also adorable as a birthday cake (the following is the SK version, but I made it with cinnamon buttercream):