Monday, February 3, 2014

Recipes & Nutrition: Vegan Chocolate Cake

Is it possible to make a delicious cake without all of the usual ingredients of eggs, butter, etc.? Yes it is!! This deliciously smooth and moist VEGAN chocolate cake will have them all asking for another piece. You can make the cake and ganache a couple of days before and assemble the day of serving. Less stress, less mess!! Enjoy!!
Moist and Delicious Vegan Chocolate Cake - http://food52.com/

Serves 10 to 12


Vegan chocolate layer cake
  • 3cups all-purpose flour
  • 2/3cups cocoa powder
  • 2teaspoons baking soda
  • 3/4teaspoons salt
  • 2tablespoons apple cider vinegar
  • 2cups almond, rice, or soy milk (I used soy)
  • 2/3cups melted coconut oil
  • 2teaspoons vanilla extract
  • 1 3/4cup organic sugar
  1. Preheat your oven to 350° F.
  2. Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl.
  3. Add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and sugar.
  4. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing.
  5. Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely.
Creamy Chocolate Filling and Ganache
  • 1cup pumpkin puree
  • 1/4cup cocoa powder
  • 1/4cup maple syrup
  • 3tablespoons almond or cashew butter
  • 6ounces bittersweet chocolate, chopped finely
  • 1/2cup coconut milk
  • 2tablespoons maple syrup
  1. To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside.
  2. To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature.
  3. To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.



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