Chocolate Decadence Cake

  • Makes : one 9 x 9-inch cake

  • GF (with substitution)

This has gotten such comments as: "This is the best cake I've ever eaten, vegan or not!" and "This should be illegal!" I find it's easier to double a recipe than to cut it in half, so I have given this version which makes for one 9 x 9-inch cake. Please note that this cake isn't overly sweet by itself since it is meant to be paired with the frosting. However, the two combined are, in a word, sublime!


Dry Ingredients

  • 1 1/2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
  • 1 cup organic "white" sugar (not powdered)
  • 3 tablespoons cocoa powder (not Dutch process cocoa), sifted if lumpy
  • 1 level teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/3 cup oil (sunflower, non-virgin olive, melted coconut, or safflower)
  • 1 cup chocolate soymilk

Freaky Frosting

  • 5 tablespoons (1/3 cup) plus 1 teaspoon non-hydrogenated margarine
  • 2 1/4 cups plus 4 teaspoons organic powdered (confectioner's) sugar
  • 5 tablespoons (1/3 cup) plus 1 teaspoon cocoa powder, sifted if lumpy
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1/3 cup chocolate soymilk


Step 1

Preheat the oven to 350° F. Oil a 9 x 9-inch pan or a dozen muffin cups.

Step 2

Mix the dry ingredients and wet ingredients separately. Make sure each is lump-free and mixed very well.

Step 3

Mix them together, but do not over-mix. Note that the batter will taste a bit odd at this point, but don't be alarmed, any hint of vinegar will magically disappear once the cake is baked!

Step 4

Pour into your oiled baking pan or muffin cups and bake until a knife inserted in the center comes out clean. For cupcakes, this should take about 20 minutes. For cake, it will usually take 30 minutes or more.

Step 5

Remove from the oven and allow your chocolate newborn to cool before you frost it.

To make the freakishly good frosting:

Step 1

whip the margarine in a large bowl (using electric beaters) until it becomes somewhat fluffy.

Step 2

Slowly add in the remaining ingredients one at a time, in the order given. Beat at high speed until very fluffy, using a rubber spatula to scrape down the sides of the bowl as needed. At this point, you will want to refrain from the temptation to shrink down to the size of a peanut and take a chocolate bath. You may regret it later.

Step 3

Refrigerate the frosting until the cake has cooled.

Frost your cake!:

Ideally, let the frosting warm to room temperature before serving the cake. Decorate with edible flowers, raspberries, strawberries, chocolate shavings, or anything else that makes you smile.



To make a bundt cake: Double this recipe, bake it slightly longer, and thin the frosting with extra chocolate soymilk so that it "drizzles" properly. Alternatively, create a layer cake by doubling this recipe and baking two 9-inch round cakes. Place one on a plate and frost the top. Next, place the second cake on top of the frosting, then slather every visible surface with the remaining frosting.

Recipe Source: Radiant Health, Inner Wealth
Reprinted with permission from the author, Quintessence Challis.
Photograph © Michelle McCluggage.

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