Chocolate Cinnamon Cake

From the Silk test kitchen

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Servings
16
Total Time
45 min

Chocolate Cinnamon Cake
Ingredients

Frosting

  • 1/2 cup (125 ml) margarine (or butter)
  • 4 Tbsp (60 ml) cocoa
  • 6 Tbsp (90 ml) Silk Original or Dark Chocolate Almond Beverage
  • 3 cups (750 ml) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla
  • 1 cup (250 ml) toasted, chopped pecans or walnuts, if desired   

Cake

  • 2 cups (500 ml) flour
  • 1 1/2 cup (350 ml) sugar
  • 1 tsp (5 ml) cinnamon
  • 1 cup (250 ml) margarine (or butter)
  • 4 Tbsp (60 ml) cocoa
  • 1 1/2 cup (350 ml) Silk soy, almond or coconut beverage, any flavour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) vinegar
  • 2 eggs, beaten

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Preparation
  • Make frosting
  • To make frosting: Melt margarine (or butter) in a medium saucepan. Add cocoa and Silk. Bring to a boil. Remove from heat and add powdered sugar, vanilla and nuts. Keep warm. 
  • Make cake
  • Preheat oven to 200°C (400°F).
  • Spray or grease a 13” x 9” (23 x 33 cm) baking pan.
  • Whisk together flour, sugar and cinnamon in a large bowl; set aside.
  • In a medium saucepan, melt margarine (or butter). Add cocoa and Silk and bring to a rapid boil.
  • Remove from heat and pour over dry ingredients, mixing well. Stir in baking soda, vinegar and eggs. Mix well and pour into prepared pan.
  • Bake in top rack of oven for 20-25 minutes. While cake is still warm, prick thoroughly with a fork and pour frosting over cake.