Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream"
Try this Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream" recipe.
Try this Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream" recipe.
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 tablespoons apple cider vinegar
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla (optional)
- flaky sea salt for topping
- 1 cup canned full fat coconut milk
- 2 cups almond coconut or your milk of choice at room temperature
- 2/3 cup melted coconut oil (you can also use canola or oli
- 1 3/4 cups organic sugar or coconut sugar (i used coconut sug
- 3/4 cup pumpkin puree (gena's recipe uses 1 cup)
- 1/2 cup almond or cashew butter (gena's recipe only used 3
- 12 ounces bittersweet chocolate chopped finely
- 2-4 tablespoons maple syrup
- Carbohydrate 424.273342881727 g
- Cholesterol 488.05 mg
- Fat 245.122251605714 g
- Fiber 22.6262165540241 g
- Protein 41.1813633837988 g
- Saturated Fat 151.922605215761 g
- Serving Size 1 1 Serving (817g)
- Sodium 4734.05151622602 mg
- Sugar 401.647126327703 g
- Trans Fat 16.1065224885876 g
- Calories 3957 calories
Step-by-step
- Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans with coconut oil and line with parchment paper.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.
- In another bowl, add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the melted coconut oil, vanilla, and sugar. 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. Mix until just combined, being careful not to over mix the cake batter.
- Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.
- Chocolate Buttercream: Add all the ingredients to a blender or food processor and blend until smooth. Stick in the fridge until ready to frost the cake.
- Ganache: Stir the coconut milk and maple 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, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.
- To assemble: Remove the cakes from their pans. Place one onto your cake stand or plate. Spread the creamy filling over the cake layer. Gently place the other cake layer over it. Spread the ganache over the entire cake and around the sides. Transfer to a refrigerator to set for an hour. Slice and EAT!
My Unexpected Vegan Baking Adventure: A Chocolate Cake Revelation
As a busy working mom, I rarely have the time for elaborate baking projects. My days are a whirlwind of meetings, school runs, and dinner preparations. My kitchen tends to be more of a quick-meal assembly line than a creative baking studio. So, when I stumbled upon this vegan chocolate cake recipe, I was skeptical. Vegan baking, in my limited experience, often resulted in dry, crumbly disappointments. But, I was intrigued by the promise of a rich, decadent chocolate cake that didn't involve eggs or dairy. Desperate for a delicious treat that wouldn’t take hours, I decided to give it a try.
The process itself wasn’t as daunting as I'd imagined. The recipe was surprisingly straightforward, with clear instructions. I loved the simplicity of combining the wet and dry ingredients, and the ease with which the chocolate buttercream and ganache came together. The aroma filling my kitchen as the cake baked was divine—a rich, warm chocolate scent that promised something truly special. The best part? My kids were surprisingly enthusiastic about helping me assemble the cake, and the result? A stunning, moist, and intensely chocolatey cake that silenced all my prior doubts. It was not only beautifully decadent but also satisfyingly rich and moist—a stark contrast to my preconceived notions of vegan baked goods.
This cake transcended the boundaries of a mere dessert; it became a symbol of my evolving culinary journey. It showed me that even a busy, time-constrained life like mine can accommodate moments of culinary creativity and self-indulgence. The joy of creating something delicious, something that brought smiles to my family's faces, far outweighed any initial apprehension I had about the process. This vegan chocolate cake recipe is more than just a recipe; it's a testament to the possibility of creating delicious, fulfilling meals even amidst the chaos of daily life. It's a reminder to embrace the unexpected, to challenge my assumptions, and to find joy in the simple act of baking—even if that baking is done completely vegan.
Beyond the Recipe: The ingredients are fairly accessible, and substituting ingredients was easier than I expected. I initially substituted coconut sugar for the cane sugar, adding a subtle caramel-like hint to the overall taste. The recipe also lends itself to customization. I've already experimented with adding raspberries to the filling for a lovely tart contrast to the chocolate richness and plan to try adding chopped nuts or dried fruits to the batter next. This versatility allows for creative exploration and personalized touches, making each bake unique and personal.
What's remarkable about this cake is its ability to surprise. It defied my expectations, proving that vegan baking can yield surprisingly satisfying results. This experience prompted me to explore other vegan recipes, broadening my culinary horizons and challenging my assumptions about vegan cooking. I found myself making healthier food choices, not because of a strict diet, but because of a newfound enjoyment of experimenting with alternative ingredients. This cake is not just about the taste, the visual appeal or even ease of preparation—it is a delicious catalyst for a more conscious approach towards cooking and, indeed, life.
So, whether you are a seasoned baker, a curious novice, or just looking for a delicious, guilt-free treat, I wholeheartedly recommend trying this recipe. It’s a delightful journey of flavors, textures, and unexpected discoveries, a journey that even a busy mother like myself can appreciate and enjoy, repeatedly. This chocolate cake will not only satisfy your sweet tooth but will also provide an incredibly delightful experience that’s easy, adaptable, and completely fulfilling.
I encourage you to try this recipe and share your own experiences and modifications. The beauty of baking is in its adaptability. Experiment, innovate, and let this chocolate cake be the starting point of your own exciting baking adventure. Happy baking!
