I love cake. I would eat cake for every meal if my health would allow it. I like my cake vegan and simple, my ultimate favorite is yellow cake with white icing. But sometimes, to spice things up, I like yellow cake with chocolate icing. And sometimes, when I’m at my most daring, I make yellow cake with chocolate icing + booze.
My all time favorite go-to yellow cake recipe is Isa Chandra Moskowitz’s Golden Vanilla Cupcake Recipe from Vegan Cupcakes Take Over the World. I tried a different cake recipe for the mini 6 inch round cake pictured above and it was a dry disappointment. But the icing was delicious! The recipe below is based on Alisa Fleming’s Amazing Mylk Chocolate Frosting.
Vegan Chocolate Kahlua Frosting
Makes plenty for 12 cupcakes, a 3-layer 6 inch cake, or 1 regular cake layer
1/3 cup Dutch process cocoa powder
1 1/2 cups powdered sugar
2 tablespoons soy or almond milk
1/4 cup Earth Balance vegan butter
3-4 tablespoons Kahlua, to taste
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
In a large mixing bowl, sift together cocoa powder and powdered sugar. Add soy milk and stir a little bit, this will help keep the powder from flying everywhere. Add the remaining ingredients and mix with a hand mixer on low until well incorporated. Mix on high to make the frosting nice and fluffy.
Kahlua icing is great on cupcakes, too. And I should know because I ate ALL of them.
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