Blood Sweat and Tofu: Let them eat cake


Georgia Brown's vegan chocolate cake. (Submitted/AQ)

This weekend, I got a serious chocolate craving. I wanted a big piece of delicious chocolate cake and I remembered a recipe I made for my dad for Father’s Day. This cake is incredible – and I’m not exaggerating. It’s chocolatey, moist and sweet and totally satisfying.

And I’m not just saying that it’s good by vegan standards. My dad is a serious chocoholic and when I gave him a piece, he ate it so quickly I was afraid he might choke.
When he was done, he said, “But I thought you were vegan?” I told him the cake was 100 per cent vegan, no eggs, no milk. He looked at me like I had just told him I graduated with honours a year early (sorry dad, but no way is that happening).
He ate three more pieces. My point? Not all vegan treats are worse than the originals. Sometimes, the vegan options are even more delicious.
Don’t believe me? Make this cake and I’ll prove you wrong.

Cake Ingredients:

1 1/4 cups flour
1 cup sugar (I used brown sugar)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze:
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

1. Preheat oven to 350.
2. Mix all the dry cake ingredients together in a bowl.
3. Add the wet ingredients and mix well.
4. Pour into a cake pan and throw in the oven for 30 minutes.
5. Once the cake is done (stick a toothpick in the middle, if it comes out clean, it’s done) let it cool and begin the chocolate glaze.
6. Mix the sugar, margarine, soy milk and cocoa powder together in a pan. Bring to a boil. Keep stirring for two minutes. (If it looks clumpy, that’s okay! It’s just the bubbles).
5. Turn off heat and add vanilla extract. Stir for another five minutes.
6. Pour over chocolate cake and let sit for about an hour. (Or until glaze has hardened).
7. Enjoy!