...a.k.a "The Best Chocolate Cake Ever"
That's a rather large claim, I know, but I've had vegans, vegetarians and omnis all exclaim:"This is best chocolate cake I've ever eaten!"
In fact, I love feeding this cake to unsuspecting omnis; especially those convinced that a vegan diet consists entirely of tofu and leaves.
"But how did you get it so chocolaty?"
"How is it so moist?"
"I can't believe there's no <insert animal product> in it!"
Don't forget that delicious food can serve as an effective & accessible form of vegan advocacy... Get people munching on good food, wait to see how much they love it, then watch their perplexed expressions as you proudly proclaim: "It's vegan!" A classic reply can be something along the lines of: "But how can it taste so good without eggs?!" This one I struggle with, because just how can food be palatable without a chicken's ovulation? It's almost unfathomable...
Sometimes, the proof is quite literally in the pudding.
Vegan Chocolate Mud Cake
Makes 1 x 8-inch layer
*ICING: The icing pictured at the top is just a basic chocolate icing made with icing sugar, cocoa powder, and soy milk. The icing I recommended for this cake is a chocolate buttercream. This can be made using vegan margarine such as Olivani, plus icing sugar, cocoa powder, and a dash of soy milk. If you've never made buttercream icing before simply Google "chocolate buttercream icing" and sub-out any dairy products in the recipe for vegan alternatives!
NOTES: This cake will taste bloody good now, but it's even better the next day! This means you can make it ahead of time which is super convenient. However, please note that the longer this cake sits, the moister it becomes. It's best to store this cake on a sheet of baking paper in an air tight container.