I would like to add that someone told me that this was “the best chocolate cupcake that had ever had.” When I told them it was vegan, they looked confused and said, “what is it made out of?” Then he shrugged and took two more and walked off. My vegan friend who got married messaged me later that night to ask for the recipe, so I sent her the link. And I think this will be my go-to frosting recipe, even when I am not cooking vegan. I’ve been looking for a great chocolate frosting recipe for years, and this is the best I have found. Thanks again for posting it.
"Such an easy cake to make, and the taste is wonderful! The only ingredient I never have on hand is buttermilk, however that's so easy to make yourself! Put a TBSP of white vinegar, I prefer white wine vinegar, in a cup, and fill with milk to the 1 cup mark, stir and let sit, instant buttermilk! I think the real trick to this cake baking up right, as in not dense, no falling, is your method. The recipe is easy . Simple whisking and stirring, no mixer involved. Also remember in baking to always use room temperature ingredients unless otherwise stated. Oven temps vary, mine usually takes the longest time. This cake only took 35 minutes and it was done, no falling in the center, light and airy, deliciously moist, chocolately cake . No need for frosting. Yum. Thanks Coleen for an excellent recipe! Edited to add I didn't use canola oil. I melted down organic coconut oil...I use coconut oil in most recipes where I can...delicious!"