Great Nana Blanche's Sour Cream Chocolate Cake

1/2 Cup Vegan Butter

1 Cup Granulated Sugar

1/2 Cup Vegan Sour Cream

1/4 Cup Plain Vegan Yogurt

1 Teaspoon Vanilla Extract

1 1/2 Cups All-Purpose Flour

1/3 Cup Cocoa Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Hot Water

Simple Chocolate Glaze (Optional)

Preheat your oven to 350 degrees and lightly grease your baking vessel of choice.*

In the bowl of your stand mixer, cream together the vegan butter and sugar until smooth and fluffy. Add in the sour cream, yogurt, and vanilla, mixing until homogeneous. Pause to scrape down the sides of the bowl with a spatula as needed to ensure that all the ingredients are fully incorporated.

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the hot water. Mix just until smooth.

*You have many options for the final shape of this cake, and all are equally delicious! Simply adjust the baking time accordingly:

9x5 loaf pan = 45 - 50 minutes

12 - 14 cupcakes = 16 - 18 minutes

8 layer cake round = 30 - 35 minutes

10-cup bundt pan = doubled recipe, baked for 60 - 70 minutes

6 - 8 mini bundts = 20 - 25 minutes

Let cool completely before glazing, if desired.

©Hannah Kaminsky