Post Punk Kitchen

Fork my diet, I need this chocolate cake!

Oh my gosh…that is some great cake porn…

Hand over the creamy cocoa buttercream recipe goshdarnit! Or should I look elsewhere for it? Or maybe it’s top secret…

I love that you guys are doing the blog again.. any plans for more shows?

I got the most hideous craving for chocolate cake last week. Clearly, this is a sign.

Yummmmmm.

god yes.

Gosh am I craving cake like crazy right now

I just made this yesterday for my daughter’s first birthday! Crazy! I topped it with your vanilla buttercream tinted pink. It’s my standby cake and cupcake recipe. I think I’ll go have another piece right now!

NOM!

It’s true! I rediscovered chocolate-chocolate just the other day. Very nice!

Lovely!

Why the fork didn’t I check the blog yesterday when I actually made chocolate cake?! The one I made came out fine, but this one looks amazing.

I want a piece right now!!

How did you know I was looking for (or rather, THINKING about looking for) a recipe for cake with Ganache?? This will be perfect as I already have all of the ingredients. Except… well, I don’t have a pan to put them in. Once I get that, I’ll be good to go!

fuuuuuuuck that looks good.

Well, I now know what I’m doing with the almond milk I purchased—-and, this looks amazing.

Cakey. Porney. Goodness.

I really like it with the cocoa buttercream that you are “working on”
In the meantine, until you perfect it. I want to try it with VCTOtW ‘Peanut Buttercream’ or maybe the ‘Not-Too-Sweet Raspberry Mouse’ variation between the layers.

I think I’m in love. That ganache looks AMAZING!!! Can you say sex in my mouth?!?!??!

This is my kind of dessert. Chocolate cake, chocolate icing, the end.

I like your cake.

I made this yesterday as a single round with the chocolate icing. The cake recipe is so very simple and it’s also so very delicious! And just as you said, the cake didn’t dome up in the middle, which is a great, and I’ve got this page bookmarked as I’m planning on making it again as a layer cake for my husband’s birthday. Thanks for sharing your recipe, Isa.

Hey – I ate that cake. Man it was good.

“hey say that chocolate mimics the euphoria of being in love, but how do they know that love isn?t mimicking chocolate?”

this is a great wisdom

i tried this recipe over the weekend and it was delish. i poured the cake batter into little rabbit shaped tins and had bunny cakes.

Thank you for saving me from egg-slavery. I made giant, GIANT cupcakes this evening, and I am so very, very happy. This is the second-to-last frontier of veganism for me, so I’m almost there. :)

What can I substitute the maple syrup with in the icing? I am sure to make this one soon – am also soon going to blog that soup that was just yummy:)

Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.;”‘

i love to eat dark chocolate because it is very tasty and it is full of antioxidants too”:,

Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes;”"

That looks really tasty! I will try to make it for my boyfriend! :D Thanks for the recipe.

the cake recipes on the internet are all very delicious and i want to try and bake all of them _

besides the usual pain of converting cups to deciliters and tablespoons this recipe was super easy. i had all ingredients except for almond extract which i substituted with powdered sugar. i also used leftover coffee instead of almond milk (for both cake and ganache). the result— super fluffy cake that melts on your tongue. next time i’m going to use some sort of fruity sauce instead of this ganache (maybe raspberries); this a very good basic recipe that can be tweaked in many ways. :)

I am new to vegan baking, and am always anxious about the quality and taste of the result. This is a great vegan cake recipe, moist and fluffy cake with yummy ganache! It does not taste “vegan”. I used very rich chocolate and it was perfect. I am definitely going to experiment with a buttercream and or a raspberry sauce next time. This is a great base recipe to customize with the frostings of your choice. Thank you for sharing this!!!

So…I am trying this recipe right now and my almond milk isn’t curdling. How long should I wait? It has been about 5 minutes so far.
But! Every recipe I’ve tried from here have been absolutely FANTASTIC! The double chocolate chips cookies I end up making at least once a week because they are so tasty! Thanks girls!

Today is National Chocolate Day and my husband is a big chocolate fan! He is going to be so surprised when he finds a chocolate cake sitting on the table that is fitting to our diet needs! Thank you!!!!

would it be possible to use a regular 8-inch round cake pan instead of a springform pan?
it seems like it would be fine, but i don’t know how moist this cake is.

I plan on making this for my birthday which is in a few days. I am so excited to chow down on some delish vegan cake! :)

This must be the recipe for me. I can make the fanciest of cakes, but when making a standard chocolate cake, I always go wrong. Either they don’t rise at all, but mostly they en up looking like a bursting volcano. But since this cake doesn’t dome, it must be something for me.

I am also planning on doing it as a layer cake, my qustion is, when you double the batch, do you bake it as two individual cakes, or just pour the whole batter in a springform and then cut it in half after?

And what happens with baking time/temp if pouring in the whole batter?

I made this cake for Valentine’s Day and oh my gosh it was absolutely amazing! I did not care that I was already stuffed from the meal I had made…I needed to eat the chocolate cake. Even my boyfriend and roommate, who are not vegan, absolutely loved it! I took your suggestion about doubling the recipe, so it was a two layered cake, which was a good suggestion. It just wouldn’t have been as impressive if it was just one layer! Thank you again for this recipe. I’m definitely going to be making this again. I’ll have to control myself on how often I can make it–if I had it my way I would make it once a week!

I make this for my husband all the time , He loves this.

Is granulated sugar vegan?

Made it tonight. Used bittersweet choc for ganache, otherwise followed recipe exactly, and it was fantastic. Thank you!

This cake is simply amazing. Every bite is like heaven. And so simple to make. Thank you, thank you, thank you.

thank u sooo much for this recipe!! this cake is amazing!!!

Made this for a birthday party last night. Filled the 2 cakes with a simple raspberry sauce, and smothered in the gooey ganache. It was a huge hit! Everyone wanted to take extra home with them :)

May I ask how you make the buttercreme insides? It looks SO GOOD!

I made this cake today, and wow! We don’t really get to eat it until my son’s birthday party on Saturday, but it’s just obviously the best cake ever. (And my first time trying vegan baking, so I feel like I’ve suddenly been enlightened.) I snuck a little bite off the bottom of one layer; it was so good! I filled it just with some mixed berry jam and did the ganache; will decorate it right before the party. Also, just in case others are reading the comments, I wanted to mention that I made it in two well-oiled, non-stick regular cake pans (instead of a springform) and turned the cakes very carefully out onto plates; both came out perfect.

Made this cake last night, I’m in the first few days of being 100% dairy free and I’ve been struggling for some sweet treats that isnt fruit! So I made this with a buttercream icing using soya butter and it was delicious. I didn’t have any canola oil so I used peanut oil instead and it was lovely. I genuine love the taste of this cake, its like a little marziplan chocolatey heaven and no animals were hurt in the making :P

this was so fantastic. I made it today and i can’t even believe how moist and fluffy it was. I’m newly vegan and hesitant about most of the vegan baking recipes I’ve tried but this went above and beyond! I had a little trouble with the grenache, it seemed too thin for me so I made a 2nd, different version with earth balance and agave syrup instead.

this will be my go-to chocolate cake recipe from now on. Thanks Chandra!

I made a double layered chocolate cake yesterday for my boyfriend’s birthday. He said it was the best vegan cake he’s ever eaten! :) Thanks for the recipe!

this is THE BEST CHOCOLATE CAKE EVER MADE. I have chocolate all over my face and can’t handle life. OMG.

TO DIE FOR! I made the cupcake version of this from ur book and it was better than any cupcake I’ve ever tasted. Just melts in your mouth and the non-vegans loved it and couldn’t believe it was vegan. I’m in lust.

Does anyone know what adjustment would have to be made if I use agave instead of granulated sugar??? Any suggestions would be appreciated! :) Thanks in advance.

can I use any other flour to make it gluten free?

I made this after a friend recommended your blog…. To die for! Loved it! Thank you!

You know, I was just looking at the cupcake recipe from the book, and wondering what I needed to do to make it into a cake instead. On a whim, I checked this site, and voila! So now I know which cake I’ll be making for my daughter’s 1st b-day in a couple of weeks, thanks. :)

This cake looks great for brother’s upcoming birthday, but I have a congenital aversion to almond extract. Will something terrible happen if I don’t use it?

This cake is absolutely delicious! I had this as my birthday cake, with IsaChandra’s chocolate mouse frosting on top and a family recipe for peanut butter frosting in the middle, turned vegan. It is irresistible, even my dad who eats meat loved it! Rich, moist, and chocolatey…couldn’t ask for a better recipe! Thank you!!

I’m baking this cake for the 4th time … Can’t get enough of it! I usually double the recipe and bake two cakes for two layers… Would it be a better idea to bake one big cake and cut it in half?

Thanks for all the awesome recipes!

My ganache came out all drippy. :( Despite this, my babies devoured these for my daughter’s first birthday. They took the daycare by storm! I have pictures of chocolate faces to prove it. This blog makes growing up vegan so much easier for my girls.

Holy crap!!!!!!!! Yesterday I made this recipe (but I made muffins/cupcakes instead of a cake) the first two I tried tasted really strange (just as if I had used stevia or artificial sweetener which I didn’t) but I couldn’t resist and had to take a bit while they were still warm. They also had some sort of strange crust on top… But theeeeeen about 2 hours later they smelled incredibly awesome and I ate another one. All I can say is: WOW I have no clue how or why but suddenly they tasted TOTALLY different. The “crust” was gone and those soft, sweet and amazing cupcakes were the best I’ve ever had!!! Thank you so so much for that recipe!!!!!!!!!!
Greetings from Germany
Sabrina

Just made this and it’s delicious! I didn’t have chocolate chips so I did a cocoa buttercream with Earth Balance, but the cake doesn’t even need it. It’s super moist, and I’m having a hard time only eating one piece.

If I DID want to make this as a layer cake like the one in the picture, how might I go about doing that and is there a recipe I could follow for the buttercream to put in between? Also, do you think it’s better served warm or room temp/cold? I really want to make this for my boyfriend’s birthday this weekend!! Thank you :-)

how long to bake in 9″ round pans? I’m making a b’day cake…the cupcakes are yummy.

I doubled this recipe & made a layer cake yesterday for the vegans (including myself) attending my nephew’s birthday party. IT WAS AWESOME!! I say WAS because we ate it all already. I had some for breakfast. I don’t need to disappointment myself with another chocolate cake recipe ever again. :) Thank you!

blooming_lotus: Just double the recipe & use two round pans! I ate mine the night I made it, after only chilling for an hour or less, and it was really good. But the next day after chilling all night, I thought it was even better! Straight from the fridge. (Try making the Ganache. It KILLS!!!)

I made this recipe over the weekend and fell in love with the result! I’d like to use it as a base for making a mint chocolate cake, and was wondering if you have any advice?
The aspects that I’m thinking about are whether to use liquid mint extract or some quantity of fresh mint leaves? Fresh mint leaves are much easier for me to get hold of. Also, would you use mint in the cake mix, in the ganache or in both? I’m inclined to use mint in both the cake and the ganache, but I’m concerned about creating an over-powering mint flavour.
Thank you very much for any inputs you might have!
PS: I made the cake in a bread loaf tin – it meant that it was easy to wonderfully even slices when it was cold out of the fridge.

is there any other substitute for canola oil , apple cider vinegar and almond milk???
Can I use normal semi skimmed milk instead of amlond milk. ??? I can’t seem to find canola oil and apple cider vinegar in the UK

jaymini – canola oil is rapeseed oil, but I always just use sunflower. I see apple cider vinegar in most big supermarkets as well as in little fancy food shops, it might just be labelled “cider vinegar” though (Sainsburys and Asda even have own brand versions! It’s not rare) It says in the recipe you can use any non-dairy milk. I am sure dairy milk would work but then the cake wouldn’t be vegan. You can get almond milk in H&B, Waitrose and other shops, but it’s quite expensive. Oat milk and soya milk are cheaper.

I love this recipe! I scale it down to fit into my cake tins (they’re only 7 inches, I have no idea how I managed to end up with them, no-one really sells them!). It’s just the perfect chocolate cake :)

Doubled this recipe, baked it in a bundt pan with a ring of crumbled chocolate from a dark chocolate orange bar, halved the vanilla and substituted natural orange extract for the other half. Used dark chocolate orange for the ganache. My boyfriend’s very large very non-vegan family raved about it, and I got a request to have that made for the next birthday in their family. This is a wonderful, simple recipe that wows. Thank you so much.

my oh my. this was the first vegan birthday cake i ever had, AND the best. it was delectable. i must admit i was a bit nervous about how it would turn out but it wowed everyone. it was so moist & chocolatey delicious. like hostess cupcakes on crack, which is a positive thing. the only thing my mom said she would do differently next time is tone down the shortening in the buttercream frosting. tasted great regardless. just unbelievable. i’m still drooling thinking about it.

Taste is delicious :) Texture is super moister but not too spongy, which is what i’d prefer and it didn’t rose up much. Any suggestions to make it even more spongy and rise more? :) (sorry my english)
Thanks!!!! (this is the third recipe i tried for chocolate cake and i’m so happy that it turned out great :))

This recipe makes absolutely perfect cupcakes and is probably the best chocolate cake recipe I’ve ever tried, vegan aside.