Best Knock Your Socks Off Vegan Chocolate Cake Recipes

Chocolate Vegan Birthday Cake (Soy-Free, Nut-Free, Gluten-Free Option) image

Provided by Randi Tisdall

Categories Dessert

Time 40m

Number Of Ingredients 9

3 cups unbleached, all-purpose flour ((see info in post for gluten-free version))
1 ½ cups organic cane sugar
¾ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon pink salt
⅔ cup oil of choice (such as sunflower, canola, vegetable)
2 tablespoons apple cider vinegar ((or lemon juice))
1 tablespoon vanilla extract
2 cups filtered water ((room temperature or cold is fine))

Steps:

Preheat oven to 350°. Grease two, 8-inch round cake pans (OR one large 9 x 13); set aside. PRO TIP: line the bottom of your cake rounds with parchment or wax paper for easy removal.
In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract. Beat for 30 seconds.
Next, slowly stir in water while mixing. Batter should thin out a bit, however it should have a medium thickness (not too thin and not too thick). Mix for 60 seconds on high to get plenty of air working through the batter; this will help make the cake fluffy and light.
Divide batter between cake pans and pop in the oven. Cake should cook for 30 minutes, but I usually like to check mine at about 25 minutes to be on the safe side. To check cake, insert a toothpick into the center, checking that it comes out clean. If your toothpick has batter on it, pop it back int the oven for 3-5 minutes more. Cool COMPLETELY before frosting (approximately 2 hours).

Knock Your Socks Off Brownies image

Provided by Linda Griffith

Time 40m

Number Of Ingredients 8

1 box german chocolate cake mix
1 c pecans, finely chopped
1/3 c evaporated milk
1/2 c evaporated milk (additional)
1 stick butter, melted
60 whole caramels, unwrapped
1/2 c semi-sweet chocolate chips
1/4 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup of evaporated milk, and melted butter. Stir together until well combined. Mixture will be very thick.
2. Press half of the mixture into a well greased 9x9 inch square baking pan. Bake for 8 to 10 minutes. Remove from oven and set aside.
3. Melt caramels with the additional evaporated milk, stirring constantly to prevent scorching. Using a double boiler over boiling water is the best solution,. When melted, remove from heat and pour over the brownie mixture in the baking pan. Sprinkle chocolate chips over the caramel.
4. Turn out the remaining brownie dough on work surface. Using your hands shape into a square that is a little bit smaller than the baking pan. Place it on top of the caramel and chocolate chips
5. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature on a wire rack. When cooled, cover for several hours in the refrigerator.
6. When ready to serve, sift powdered sugar over the surface and cut into 12 pieces.
7. Try to recover your socks