If you want to keep your blue hair, you're going to have to be a lot more hardcore than that.
Confession time: I came across this recipe years ago, made it once, loved it, and then never touched it again.
But today my boss looked at me and said: “Hey, do you want to make a vegan dessert for the clients today? I bought you all that blasted Earth Balance, so you’d better use it.”
Inspired (and a bit terrified), one minute later I was tying a pink apron about my waist and getting to work with this recipe in my hands.
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa (I used a bit more)
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 stick earth balance buttery spread (1/2 cup)
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T soy milk
1/4 tsp cinnamon
For the directions, please go to Eat, Live, Run!
– Pay attention to the timing of everything- the key to vegan cake, I’m finding out, is to allow the ingredients to have the proper time to settle, mix, and get to know one another.
– I tend to find that vegan chocolate cake lacks a bit of… well, chocolatey-ness. So I added a bit more cocoa powder… maybe about an eighth of a cup more?
– If you don’t have soy milk, almond milk works just as well!
– No, but seriously.
– The cake is perfect. Unlike a lot of vegan cakes where the texture is just… off, this one is light, moist, and delicious.
– The frosting was giving me issues with the stiffness of it all. I’m not sure if you should beat it for so long. But, in the recipe’s defense, I didn’t add as much powdered sugar as it called for. I feared if I added any more than I did, the spicy flavor chai tea is known for would be completely drowned by the powdered sugar. In return, my frosting was less than perky and a bit of a mess. But still… so damn delicious.
– It is said that a vegan treat never reveals her secrets. That said, we only told a few souls at work about the vegan part of the chocolate cupcake, and the rest were happily fooled. The clients seemed to love them, and my one vegan co-worker, who usually can’t eat a thing we bake, was absolutely thrilled. That’s pretty awesome, if you ask me.
– P.S. (They’re even better after they’ve sat for a few hours!)