Recipe of the Month: Vegan Chocolate Celebration Cake
From GRP skier Adam Martin
This is an unashamedly indulgent dessert. It is not meant to be healthy, but it is rich, delicious, and definitely a match for even the strongest craving. Last winter, when I skied every Craftsbury ski trail, I had a piece of this waiting for me at home - or maybe it was two pieces. I’m going to bake some cakes for my sister’s wedding in August, so this week, I had a great excuse to practice one of my favorite cake recipes.
Makes 12 servings (and it stores well in the freezer).
This blog is from Nora Taylor’s The Best Vegan Chocolate Cake recipe.
Ingredients
Cake
1 c Unsweetened Almond Milk
1 T Apple Cider Vinegar
2 c All Purpose Flour
1 ¾ c Granulated Sugar
¾ Cocoa Powder
2 t Baking Powder
1 ½ t Baking Soda
1 t Kosher Salt
½ c Canola Oil
⅔ c Unsweetened Applesauce
1 T Vanilla Extract
1 c Boiling Water
Frosting
1 c Cocoa Powder
1 c + 2 T Earth Balance Vegan Butter (18 T)
3 c Powdered Sugar (Plus Extra)
2 t Vanilla Extract
3 T Unsweetened Almond Milk (Plus Extra)
Chopped Chocolate for Garnishing
I tried this recipe with hot coffee in place of the boiling water, but I decided it didn’t noticeably add to the cake flavor.
Cake Instructions
Preheat the oven to 350℉. Then, lightly spread coconut oil in two 8 inch cake pans and dust with flour.
Mix the almond milk and apple cider vinegar and set aside to curdle.
In a large bowl, whisk the four, sugar, cocoa powder, baking powder, baking soda, and salt until no clumps remain and well combined.
Add the canola oil, applesauce, vanilla, and curdled almond milk, and mix until well combined.
Pour in the boiling water and mix until the batter is an even consistency. It will be very wet and thin at this point.
Pour the batter into the cake pans and bake for 35 - 40 minutes. When the cakes are done, a tooth pick or sharp knife inserted in the center of the cake will come out clean, and if you listen to the cake, there will only be a faint bubbling sound.
Cool for 10 minutes and then remove each cake from its pan by inverting it onto a wire wrack. Cool Completely.
Frosting Instructions
Beat the vegan butter and cocoa powder on low speed in a mixer fitted with a whisk attachment until smooth.
Add 1 ½ c powdered sugar and 3 T almond milk. Beat on medium speed until smooth.
Add the remaining 1 ½ c powdered sugar and 2 t vanilla extract, and beat on medium speed until smooth.
Taste the frosting and add powdered sugar or almond milk to adjust the consistency and flavor to your liking.
Beat the mixture on high speed until fluffy.
When I made this batch of frosting, the hot weather quickly softened the butter, nearly to melting. If it seems like the butter is beginning to melt, allow the mixture to cool for 10 minutes in the refrigerator and then continue where you left off.
Assembly
Place one of the cake layers on a serving plate.
Spread about ¼ of the frosting on top.
Add the second cake layer.
Spread another ¼ of the frosting on top of the second layer and the remaining frosting on the cake sides.
Sprinkle the top with chopped chocolate.