Welcome to my first ever attempt at a vegan chocolate cake. What took me so long – I don’t know. But, what better time to make one than on my birthday. I enlisted the help of Nikki over at The Tolerant Vegan. If you know her already, you know she is an awesome baker with tons of fantastic recipes on her site. If you don’t know Nikki, get your butt over there to check out her blog. I think there are some Red Velvet Cupcakes over there for Valentine’s Day right now. =)
I enlisted the help of Nikki because she knows how to bake and honestly, baking scares the bejeezus out of me. I guess I can easily take a recipe that has sugar, oil and butter, make it vegan and make it work. However, I remove all that stuff which can make baking super tricky. I’ve had a few failures in the kitchen with experimenting, but as I become better at this whole vegan cooking thing, I’m starting to have more success. I really wanted this one to work and thanks to Nikki, I was able to make this happen.
The batter was very thick which made me nervous to bake it. My husband told me to just throw it in and see what happened. It only took 25 minutes to bake and that freaked me out a bit too. I think the whole wheat pastry flour and date sugar had something to do with that. Fortunately, with all my concerns, the results were better than I expected. Phew! It worked and it was fantastic. I definitely want to make this cake again and tweak it a bit to get more moisture into the cake, but it was still delicious the way it was.
The Ganache – now that came out amazing. I had to ward off the family to stop eating it – it is that good. Dates, coconut milk, how can you go wrong? I was a little short on the ganache while frosting the cake thanks to them. =)
This cake is definitely worth a try if you want to make it and I would welcome some recipe testers to perfect this one for sure.
Vegan Chocolate Cake
Prep time: 30 min
Cook time: 20-25 minutes
Yield: 8 servings
1 1/2 cups whole wheat pastry flour
1 cup date sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 cups unsweetened non-dairy milk of choice
1/2 cup unsweetned applesauce
2 flax eggs – 2 tbsp flax seed meal mixed with 6 tbsp warm water
1 tbsp pure vanilla extract
1/2 tsp ground cinnamon
2 tsp Earth Balance Vegan Buttery sticks
Chocolate Ganache, recipe follows
Preheat oven to 350 degrees F. Butter two 9-inch x 2 inch round cake pans.
Make flax eggs by mixing 2 tbsp flax seed meal with 6 tbsp warm water. Stir and allow the mixture to thicken by sitting for two to three minutes. Sift the flour, cocoa, cinnamon, baking soda, baking powder into a large mixing bowl. Stir in date sugar. In another bowl, combine non-dairy milk, applesauce, flax eggs and vanilla. Slowly add the wet ingredients to the dry and stir to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 20-25 minutes, or until a cake tester comes out clean. Cool in the pans for 30 min utes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a plate or cake pedestal. With a knife, spread the top with the ganache. Place the second layer on top, rounded side up, and spread the ganache evenly on the top and the sides of the cake.
1 (15) oz can coconut milk
1 cup date paste
1/4 cup unsweetened cocoa powder
1 tsp pure vanilla extract
In a medium saucepan over medium-high heat, heat the coconut milk until it begins to bubble. Add date paste, cocoa powder and vanilla extract and stir until combined. Reduce heat to low and simmer for 15 minutes, stirring often. Chill in the refrigerator for 2 hours or until thickened.
link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove :).
You Made That?