Vegan Chocolate Cake With Frosting Food

VEGAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 F. Grease two 8-inch pans. Set aside. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sweetener in a bowl. If using almond butter, gently warm it until soft and easily stir-able. In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don't over-mix). Pour into the pans.Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day... this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.View Nutrition Facts

VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING

Steps:

• Preheat oven to 350°F.
• In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
• Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
• To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
• (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).

VEGAN CHOCOLATE CAKE WITH VEGAN ICING

Steps:

• PRE-PREPARATIONS:.
• Preheat your oven to 350'F.
• Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
• You can use a tub pan. If you do, bake this for one hour.
• You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
• If you use 2 round 8" cake pans bake for 30-35 minutes.
• Not all ovens are the same so cooking times may vary slightly.
• After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
• NOW FOR THE CAKE:.
• Mix the dry ingredients in a bowl.
• Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
• Put the batter into your prepared pan(s) and bake according to the above directions:.
• FOR THE CREAM CHEESE ICING:.
• In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
• Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
• Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
• Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
• Cut yourself a big slice and enjoy with your favourite beverage.
• Bon Appetit!

GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
• In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
• Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
• Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
• Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
• Frosting.
• Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.

GLUTEN FREE GERMAN CHOCOLATE CAKE WITH VEGAN FROSTING

Steps:

• In a small bowl combine flour, cacao, salt and baking soda.
• In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
• Add dry ingredients into large bowl and continue to blend.
• Oil (2) 9 inch round cake pans and dust with coconut flour.
• Pour batter into pans and bake at 350° for 35-45 minutes.
• Remove from oven, allow to cool completely then remove from pans.
• Frost and serve.