In the world of cake, I’m accepting of a wide range of crumbs. I love the slightest bit of crackle on the outer edge of a 1-2-3-4 cake. I love slicing into the silky fudge of a flourless one. Dense, moist, or spongy, I’m into it. Fake vanilla pudding cake with grocery store buttercream? Same.
Despite my egalitarian approach, there are a few favorites I turn to again and again. And this simple vegan chocolate cake might just be my most go-to of go-to cake recipes. Its light, springy crumb makes it a cake you can count on. And, with a simple list of pantry ingredients – flour, cocoa, baking soda, oil, and vinegar – it’s a cake you can easily make. Like, right now.
The coconut milk ganache, on the other hand, is a new favorite. It cooks up with a satiny sheen, goes on easily, and sets beautifully.
Get my recipe for these sweet little vegan cakes over on Yahoo Food.
If chocolate’s not your thing, I’ve also got a very boozy, very stout, bourbon stout milkshake recipe over there, too.
Elizabeth, these are so pretty! I just peeked at the recipe and it sounds fantastic…and easy! I am heading into the kitchen right now to whip these up!
Is it bad that I would like one of these mini heart cakes with a glass of the bourbon stout milkshake? (Nah, I don’t think so lol)
Happy Thursday
These are so beautiful! Love the photos. We make a similar cake all. the. time. It’s so EASY! And good! Gonna try that ganache next time, yum!
Thanks for the recipe. How do you store it? In the fridge or just an airtight container and for how long?
Hi Kim, Because they have bare, unfrosted sides, these are best eaten pretty quickly. Once made, they can be kept covered at room temperature for a day or two, though they are best day-of.
Yum! Wish I had one of these right now.