Vegan Chocolate Cake

I have a niece who is allergic to eggs, so I found this recipe because I wanted to make her a birthday cake a couple of years ago. It's super easy...you don't even need to get out the mixer... and really great.
I really made this because I wanted to try this frosting.


You start with flour, brown sugar, cocoa powder, baking soda and salt.

Then you apologize for getting cocoa powder all over your son.

Add the milk.

The oil.

And the vanilla.
I have a secret.
If you add the vanilla on its own to dry ingredients it will clump. I don't know why, but it does...so either mix the vanilla in with the milk or stir the batter before adding the vanilla.

After you stir, add the vinegar and mix together.

Pour into a 9x13 pan or two 8 inch circles.

Bake at 350 for 30-40 minutes, until cake is set.
Cool completely.

Now for the frosting!!! The pictures are horrible...the sun went down.

A block of cream cheese at room temperature.

a stick of butter.

Raspberry jam.
Then if I hadn't had to go the store to get powdered sugar, I might have remembered to take pictures of the mixing.

Frost the cake and sprinkle with mini chips!

Honestly this was too much. I usually frost this cake with chocolate frosting and its wonderful. The raspberry frosting was great on it's own, but with the cake it was overwhelming. I just should have made a yellow cake...or not used cream cheese...or not used jam. :)

Egg Free Chocolate Cake
3C. flour
2 C. brown sugar
½ C. cocoa powder
2 tsp baking soda
1 tsp salt

mix together in mixer

add
2/3 C oil
1 Tbl. Vanilla
2 C. Milk or soy milk

mix until combined

Add
2 Tbl. white vinegar

Bake at 350 for 30 ish minutes…until cake is firm and set.

Raspberry Cream Cheese Frosting
1 sticks unsalted butter
8 oz (1 pound) cream cheese
1/4 cup of seedless raspberry jam
2-3 cups of powdered sugar

Cream butter and cream cheese until fluffy. Add the raspberry jam and beat until combined. Reduce speed; add powdered sugar, beat until combined.