• Prep Time 20 minutes
  • Baking Time 65 minutes
  • Makes 12 servings
  • Freezing Excellent
  • Vegan Chocolate Cake with Icing
    Vegan Chocolate Cake with Icing

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Cake:
  • 2 3/4 cups Robin Hood® Best for Cake and Pastry Flour
  • 2 1/4 cups sugar
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup Canola or Vegetable Oil
  • 1 tbsp vanilla
  • 2 tbsp apple cider vinegar
  • 2 2/3 cups unsweetened vegan milk
  • Chocolate Icing:
  • 1/2 cup All Vegetable Shortening
  • 1/2 cup cocoa
  • 2 cups icing sugar, plus additional if necessary
  • 1/4 cup unsweetened vegan milk

Serving Size: 12 servings

Next

Directions

Serving Size: 12 servings

  • Cake:
  • Preheat oven to 350°F (180°C). Grease a 10 cup (2.5 L) Bundt pan.
  • Combine dry ingredients in large bowl of electric mixer. Add liquid ingredients and mix until just combined. Pour into prepared pan. Bake in preheated oven 60-65 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack for 10 minutes, then remove from pan. Cool.
  • Icing:
  • Beat ingredients together in electric mixer on low speed until incorporated and then on high, adding additional icing sugar if necessary to achieve desired consistency. Spread on cooled cake.
Finish

Finished!

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