Knock Your Socks Off Vegan Chocolate Cake Recipes

CHOCOLATE VEGAN BIRTHDAY CAKE (SOY-FREE, NUT-FREE, GLUTEN-FREE OPTION)

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

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