Sometimes, you just have to have a little something sweet. Recently, I baked a Vegan Chocolate Cake with Ganache Frosting for a group of friends at a dinner party. I didn’t tell anyone that it was vegan until after they had basically demolished the entire cake! The comments were flying… no one could believe it was vegan. One girlfriend said, “Wait a minute… this cake has no eggs or butter in it? How is it so moist?” I simply grinned.
I thought I would share this with you!
3 cups unbleached white flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
3/4 cup organic canola oil
1 cup cold brewed coffee
1 cup cold water
2 teaspoons vanilla extract
2 tablespoons cider vinegar
For the ganache:
3/4 cup unsweetened almond milk
6 ounces 72% dark chocolate (Sharffen Berger Bittersweet)
3 tablespoons maple syrup
1/4 cup confectioner’s sugar, sifted
LET’S GET STARTED!
Pre-heat the oven to 350 degrees.
Spray two 8-inch round cake pans with cooking oil spray, then place a circle of parchment paper in each pan and spray again (the parchment paper is important).
Sift the flour, cocoa, baking soda, salt and sugar into a mixing bowl. In another bowl, mix the oil, water, coffee and vanilla. Pour the wet ingredients into the dry and mix with a spoon just until combined. Add the vinegar and stir just until it’s evenly distributed in the batter.
Pour the batter into the prepared pan. Bake for 30 minutes, or until it springs back when lightly touched in the middle. Set aside to cool.
Place frosting ingredients in a small pot, heat gently and stir until the chocolate is totally melted. Cool until it’s the right texture for spreading. If it seems too runny, put it in the freezer for a few minutes.
When the cakes have cooled, put a serving plate on the pan and and carefully invert. Remove the parchment paper. Spread a small amount of frosting (or the raspberry jam) over the top. Place a flat plate on the pan containing the second layer, invert and remove the parchment. Repeat the process with another plate so the rounded side is up. Transfer it onto the bottom layer. Spread the frosting over the top and sides of the cake. Dust with powdered sugar
Serve immediately or leave lightly covered at room temperature and serve later or the next day. I served the cake with a scoop of Luna & Larry’s – Organic Coconut Bliss (vegan coconut ice cream), which complimented it wonderfully. This ice cream is FABULOUS!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: