Vegan Chocolate Fudge Cake Food

PROTEIN-PACKED VEGAN CHOCOLATE FUDGE CAKE

Steps:

• Place cooked pinto beans, pitted dates, and plant milk into the blender/food processor and blend until smooth.
• Into a small bowl, add dark chocolate and coconut oil. Melt over the stove or in the microwave. Stir to combine.
• Pour melted chocolate and oil to the blender/processor, add the rest of ingredients: vanilla extract, cacao powder, maple syrup and a pinch of salt and mix to combine. Add more maple syrup to meet desired sweetness.
• Place the dough into a baking form and refrigerate for at least an hour to thicken.
• Meanwhile, prepare the whipped cream: place the coconut cream (scooped from the top of the can) in a medium-sized bowl. Add vanilla extract and maple syrup. Whip the cream and set aside in the fridge until the dough is ready.
• Once the dough is cool and solid, take it out of the baking form, slice into two layers.
• Spread half of the whipped cream onto the bottom layer, place the top layer atop and spread the rest of the cream. Decorate optionally with crumbled dark chocolate or nuts.
• Enjoy right away or keep refrigerated for up to 5 days.

VEGAN CHOCOLATE FUDGE CAKE

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
• Preheat the oven to 350°F Grease and line two 6-inch cake tins.
• In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
• Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
• Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.

EASY VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
• Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
• Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
• Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
• While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
• Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
• Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE

Steps:

• Preheat oven to 350. Grease and flour an 8" cake pan.
• Melt the chocolate in a double boiler or in the microwave in 30 second increments.
• In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
• In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
• Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
• Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.