© 2017 by VICTORIA LEANICA.

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VEGAN CHOCOLATE CAKE

September 6, 2017

I made this cake last weekend, when my parents visited to celebrate my upcoming birthday (which is tomorrow btw lol). I found the recipe on thebuddhistchef.com, but made my own recipe for the frosting. It's almost the same as the caramel layer on my Snickers Bars (recipe HERE) but a lot creamier and sooo good! I bet this recipe would be great as cupcakes too. I'll have to try that next time.


 

Ingredients chocolate cake:

- 3 cups flour (430g)
- 1 1/2 cup sugar (280g)
- 1 ts salt
- 2 ts baking soda
- 1/4 cup cocoa (30g)
- 1 cup vegetable oil (250 ml)

- 1 1/2 cup almond milk (375 ml)

- 1/4 cup vinegar (60 ml)

 

Ingredients frosting:

- 10 dates

- 2 tbs peanut butter I used salted so I didn't add any extra salt

- 1 ts vanilla paste

- 1/4 cup (60 ml) almond milk. Add more if you want it to be smoother and more creamy

- 1 ts maple syrup

 

Directions:

1 Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.

2 Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.

3 In a separate bowl mix the vegetable oil and almond milk.

4 Pour wet ingredients into dry and mix until just combined.

5 Stir in vinegar, mix until smooth, 1 to 2 minutes.

6 Pour the batter into the prepared pan and bake for 30 to 40 minutes.

Note: The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can't taste the vinegar at all.

 

Frosting:

Mix all the ingredients for the frosting in a food processor until well combined. Add more almond milk if you want it to be smoother and more creamy.

The chocolate on top is just melted dark chocolate with a little almond milk and icing sugar. Grind some peanuts and sprinkle it on top before serving.


Enjoy!

 

 

 

 

 

 

 

 

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