CEREALTHY'S VEGAN CHOCOLATE CAKE RECIPE

CEREALTHY'S VEGAN CHOCOLATE CAKE RECIPE

Posted by CEREALTHY (ELEANA CASADO) on 22nd Nov 2018

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home.

It's also time for cooking delicious food.

For example, you can try this Whole Wheat Vegan Chocolate Cake using Almond Milk.

Here's the recipe:

Ingredients

➡For the Whole Wheat Chocolate Cake:

3/4 cup (180 ml) Almond milk

1/2 teaspoon white or apple cider vinegar

1/2 cup (100 grams) granulated sugar

3 tablespoons vegetable oil or melted coconut oil

3 tablespoons unsweetened applesauce

1/2 teaspoon vanilla extract

3/4 cup (90 grams) whole wheat pastry flour

1/4 cup (30 grams) cocoa powder (I used Dutch-process but natural will work)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

➡For the Chocolate Ganache Frosting:

1/3 cup (80 ml) Almond milk

8 ounces (224 grams) semi-sweet or bittersweet chocolate chips

1 tablespoon brewed coffee or espresso (optional)

1 tablespoon light corn syrup (optional)

Instructions

➡For the Cake:

Preheat the oven to 350 degrees and grease and line 3 4-inch cake pans with parchment paper.

In a large bowl, combine the Almond milk and vinegar and set aside for 5 minutes to curdle.

Add the sugar, oil, applesauce, and vanilla extract and whisk until frothy.

Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk to combine.

Divide the batter equally between the 3 pans and bake for about 20 minutes until a toothpick inserted into the center comes out clean.

Cool on wire racks for about 15 minutes, and then turn the cakes out onto the wire racks and cool completely.

➡For the Chocolate Ganache Frosting:

Place the chocolate chips in a heat proof bowl.

Heat the Almond milk in a small saucepan over medium heat until it just begins to boil.

Pour the Almond milk over the chocolate chips and let stand for about 5 minutes.

Stir until smooth.

Stir in the coffee and corn syrup until smooth.

To make the ganache extra smooth, you can use an immersion blender to blend it.

Put the ganache in the fridge for about 30-45 minutes or until it reaches a spreadable consistency.

Recipe from "The Cake Merchant"

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