Chocolate Decadence Cake


Photo by Michelle Bebber

from Radiant Health, Inner Wealth

This has gotten such comments as: “This is the best cake I’ve ever eaten—vegan or not!” and “This should be illegal!” I find it’s easier to double a recipe than to cut it in half, so I have given this version which makes for one 9 x 9-inch cake. Please note that this cake isn’t overly sweet by itself since it is meant to be paired with the frosting. However, the two combined are, in a word, sublime!

Dry Ingredients:
1½ cups whole wheat pastry flour (or gluten-free all-purpose flour)
1 cup organic “white” sugar (not powdered)
3 tablespoons cocoa powder (not Dutch process cocoa), sifted if lumpy
1 level teaspoon baking soda
¼ teaspoon sea salt


Wet Ingredients:
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
⅓ cup oil (sunflower, non-virgin olive, melted coconut, or safflower)
1 cup chocolate soymilk


Freaky Frosting:
5 tablespoons (⅓ cup) plus 1 teaspoon non-hydrogenated margarine
2¼ cups plus 4 teaspoons organic powdered (confectioner’s) sugar
5 tablespoons (⅓ cup) plus 1 teaspoon cocoa powder, sifted if lumpy
2 teaspoons vanilla extract
⅛ teaspoon sea salt
⅓ cup chocolate soymilk

1. Preheat the oven to 350° F. Oil a 9 x 9-inch pan or a dozen muffin cups. Mix the dry ingredients and wet ingredients separately. Make sure each is lump-free and mixed very well.

2. Mix them together, but do not over-mix. Note that the batter will taste a bit odd at this point, but don’t be alarmed—any hint of vinegar will magically disappear once the cake is baked!

3. Pour into your oiled baking pan or muffin cups and bake until a knife inserted in the center comes out clean. For cupcakes, this should take about 20 minutes. For cake, it will usually take 30 minutes or more.

4. Remove from the oven and allow your chocolate newborn to cool before you frost it.

5. To make the freakishly good frosting, whip the margarine in a large bowl (using electric beaters) until it becomes somewhat fluffy. Slowly add in the remaining ingredients one at a time, in the order given. Beat at high speed until very fluffy, using a rubber spatula to scrape down the sides of the bowl as needed. At this point, you will want to refrain from the temptation to shrink down to the size of a peanut and take a chocolate bath. You may regret it later. Next, refrigerate the frosting until the cake has cooled.

6. Frost your cake! Ideally, let the frosting warm to room temperature before serving the cake. Decorate with edible flowers, raspberries, strawberries, chocolate shavings, or anything else that makes you smile.


Makes one 9 x 9-inch cake; GF (with substitution)/Purple

To make a bundt cake: Double this recipe, bake it slightly longer, and thin the frosting with extra chocolate soymilk so that it “drizzles” properly. Alternatively, create a layer cake by doubling this recipe and baking two 9-inch round cakes. Place one on a plate and frost the top. Next, place the second cake on top of the frosting, then slather every visible surface with the remaining frosting.

Blueberry Streusel Cake with Lemon Icing






Blueberry Streusel Cake with Lemon Icing

This super-yummy cake is easy to make, light, and also happens to be “oh boy delicious”
according to several five-year-olds!

Streusel Topping:
¼ cup each: non-hydrogenated margarine (melted) and organic sugar (or sucanat)
¾ cup whole wheat pastry flour (or gluten-free all-purpose flour)
1⅛ teaspoons ground cinnamon
½ teaspoon baking powder


Cake (dry):
2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
1 cup organic “white” sugar
2 teaspoons baking powder
1½ tablespoons finely chopped organic lemon zest
½ teaspoon sea salt


Cake (wet):
¼ cup oil (safflower, non-virgin olive, or sunflower)
2 teaspoons vanilla extract
1 cup nondairy milk
Berry Crucial: 2 cups fresh or frozen blueberries
Lovely Lemon Icing:
1¼ cups organic powdered sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
½ teaspoon plus ⅛ teaspoon vanilla extract
⅛ teaspoon sea salt


1. In a small bowl, stir the streusel topping ingredients together very well until thoroughly combined and crumbly. Set aside.
2. Preheat the oven to 350° F. Combine all of the dry cake ingredients thoroughly, making sure to set any lumps straight.
3. Combine the wet cake ingredients very well in a separate bowl. Stir the wet mixture into the dry ingredients and combine well, but do not over-mix.
4. Gently stir in the blueberries. Lightly oil a 9.5 x 13.5-inch pan and spread the batter into it. Sprinkle the streusel evenly over the cake. Bake for one hour, or until a knife inserted in the center comes out clean. Allow the cake to cool slightly before icing it.
5. To make the icing, begin by removing any lumps from the sugar if necessary. You can do this with your fingers, a fork, or by pouring it through a strainer or sifter. Next, combine all of the icing ingredients together well, stirring with a spoon.
6. When the cake is slightly cooled, drizzle the icing evenly over the top. You can pretend you are Jackson Pollack if you like. Finally, cut the cake and get ready for a serious yum situation.

Serves 12; GF (with substitution)/Blue