It’s almost Halloween, so I decided to do something exciting. I also had a really cute cake pan I wanted to use. So I made a Vegan Chocolate and Yellow Pumpkin Cake! Or as I’m calling it, Halloween Cake. (It just has a better ring to it, don’t you think?) Both recipes are from Mark Bittman’s How to Bake Everything. (No surprises there.)
Note: if you’re doing this same cake, make sure to make a full recipe, plus another half recipe for each flavor of cake.
Ingredients:
Yellow Cake:
3/4 c neutral oil (like canola)
2 c cake flour (2 tbsp corn starch then fill the rest of the 1 c with all purpose flour)
2 1/2 tsp baking powder
1/4 tsp salt
1 1/4 c granulated sugar
2 tsp vanilla extract
1 c non-diary milk
1 tbsp apple cider vinegar
Chocolate Cake:
1/2 c neutral oil (canola or grape-seed)
2 c cake flour (2 tbsp corn starch then fill the rest of the 1 c with all purpose flour)
1/2 c cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c maple syrup
1 tsp vanilla extract
1 1/2 c non-diary milk
1 tbsp apple cider vinegar
Frosting:
(Add 1/2 c cocoa powder and ~1 tbsp non-diary milk for the chocolate frosting)
Directions:
Heat the oven to 350 degrees F
Grease your baking sheets and line them with parchment paper or flour or cocoa powder (trust me, it’s worth it)
In a bowl, combine the non-diary milk and the apple cider vinegar, whisk it together, and set it aside for about 10 minutes
In another bowl, add the dry ingredients together (flour, baking powder, baking soda(chocolate), cocoa powder (chocolate), and salt), mix, and also set aside
In the mixer, add the oil and sugar or maple syrup, and mix until it’s lighter in color and well combined (it’s harder to tell with the oil but basically until it's )
Add in the vanilla extract and mix well
While the mixer is going, add about a 3rd of the dry ingredients to the wet
Then add some of the milk
Continue to add them a little at a time alternatively until everything is JUST mixed
If you’re making the yellow/orange cake, add the colors and mix (I added it at the end, but it might be a good idea to add it a little sooner, so you don’t run the risk of overtaxing it.)
Bake for 25 - 30 ish minutes or until a toothpick inserted comes out with some crumbs
Let cool in the pans for about 10 minutes then cool them on a cooling rack
put them in the fridge for about 10 minutes or while you're making the frosting*
Stack and frost the cakes as you want, and enjoy!