Vegan Chocolate Cake with Icing

Name: Vegan Chocolate Cake with Icing
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 12
Ingredients: Cake:; 2 3/4 cups Robin Hood® Best for Cake and Pastry Flour Robin Hood® Best for Cake & Pastry Flour; 2 1/4 cups sugar; 1 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2/3 cup Canola or Vegetable Oil; 1 tbsp vanilla; 2 tbsp apple cider vinegar; 2 2/3 cups unsweetened vegan milk; Chocolate Icing:; 1/2 cup All Vegetable Shortening; 1/2 cup Cocoa; 2 cups icing sugar, plus additional if necessary; 1/4 cup unsweetened vegan milk

Prep Time 20 mins

Cook Time 1 hr 5 mins

Serves 12

Difficulty N/A

Ingredients

Cake:
2 3/4 cups Robin Hood^® Best for Cake and Pastry Flour
2 1/4 cups sugar
1 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup Canola or Vegetable Oil
1 tbsp vanilla
2 tbsp apple cider vinegar
2 2/3 cups unsweetened vegan milk
Chocolate Icing:
1/2 cup All Vegetable Shortening
1/2 cup Cocoa
2 cups icing sugar, plus additional if necessary
1/4 cup unsweetened vegan milk

Robin Hood^® Best for Cake & Pastry Flour

Directions

Cake

Step 1:

Preheat oven to 350°F (180°C). Grease a 10 cup (2.5 L) Bundt pan.

Step 2:

Combine dry ingredients in large bowl of electric mixer. Add liquid ingredients and mix until just combined. Pour into prepared pan. Bake in preheated oven 60-65 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack for 10 minutes, then remove from pan. Cool.

Icing

Step 3:

Beat ingredients together in electric mixer on low speed until incorporated and then on high, adding additional icing sugar if necessary to achieve desired consistency. Spread on cooled cake.