I have for you today a vegan chocolate whiskey cake that looks rather plain but tastes simply gorgeous. I first encountered this recipe in the New York Times Food section and was smitten, but it needed some veganizing, most importantly to replace three eggs and butter. The final result was stunningly similar, visually, to the Times’ cake, and I am pretty certain my vegan version tastes as good. The whiskey adds great flavor to this cake–it’s not as strongly flavored, as, say, a rum cake, perhaps because the chocolate is also such a dominant flavor, but you can definitely taste it. There’s also an unexpected hint of spice from cloves and black pepper. The texture is dense and incredibly moist. Do try this cake, and let me know what you think. I know I’m going to be making it again and again, Irish Day or not. Check to get new recipe updates by email.
More vegan chocolate recipes
Recipe card
