Vegan Chocolate Layer Cake Food

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

VEGAN CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.
• Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla. Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans. Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely.
• Icing: in the bowl of a mixer fitted with the paddle attachment, beat margarine on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.
• Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down.
• Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.

VEGAN CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350°F Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee and vanilla with 1/4 cup cold water in large bowl until smooth.
• Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
• Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
• To make Chocolate Frosting: Place tofu, vanilla and chocolate in blender or food processor, and process until smooth.
• To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.

VEGAN CHOCOLATE CAKE

Steps:

• CAKE:.
• Position one rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit.
• Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon to the strainer. Tap the strainer against the palm of your hand to sift the ingredients. Stir with a wire whisk to distribute the ingredients.
• Whisk the oil, maple syrup, soy milk, vanilla and almond extracts and vinegar in a separate medium bowl until well blended.
• Pour into the dry mixture and stir with a wire whisk until the batter is smooth. This batter is meant to be thin; don't worry.
• Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to eliminate air bubbles.
• Bake for 25 to 30 minutes, or until the tops are set, the sides have started to pull away from the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean or with only a few moist crumbs.
• Cool the pans on wire racks for 10 minutes. Run a thin knife between the cake and inside of the pan, and invert each layer onto a rack. Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
• To protect the layers from cracking or breaking, slide a cardboard circle (or another flat surface) under each one. Wrap the layers with plastic wrap and refrigerate until cold before filling and frosting.
• FILLING/FROSTING:.
• Unless you have a food processor with at least an 8-cup bowl, make the cream in two batches. The tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken, so this is a recipe to make ahead.
• If you are using the 16-ounce packages of tofu, set a wire mesh strainer over a bowl. Put the tofu in the strainer, cover with plastic wrap, and refrigerate for 24 hours. It is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate. (Draining the excess liquid helps reduce any bean flavor and creates a thicker cream.) If you are using tofu in the 12.3-ounce aseptic boxes, just drain the liquid from the boxes and proceed with the recipe.
• Combine the tofu, oil, and salt in a food processor, and process about 1 minute until pureed. Use a rubber spatula to clean the sides of the bowl and add the sugar, cocoa, and vanilla. Process 1 to 2 minutes, until the tofu mixture is smooth.
• Add the melted chocolate and pulse the processor three or four times to incorporate. Process 1 to 2 minutes until the mixture is very creamy. Give it a little taste; if it is not sweet enough for you, gradually add up to 1/2 cup powdered sugar, adding soymilk in tablespoons if it gets too thick, until it reaches desired sweetness. Refrigerate in the processor for 20 minutes. If you used the aseptic boxes of tofu, the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread.
• The degree of firmness will determine the amount of soymilk needed to create the final texture. It should be thick but easy to spread. Dip an icing spatula into the cream to test to the texture. If the cream is too stiff to use, add 3 tablespoons of the soymilk and process 1 minute. Add more soymilk, 1 tablespoon at a time as needed. When the cream is ready to use, spoon it into a bowl and begin to assemble the cake.
• ASSEMBLING CAKE:.
• While a cake-decorating turntable is nice to have, it is not essential for this cake.
• To assemble the cake, place one of the layers bottom-side up on a serving plate. Tuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips.
• Use an icing spatula to spread about 1 1/2 cups of the cream frosting on the layer. (If the layer is uneven, spread more cream on the thinner areas.).
• Set the second layer on it topside up, and press down lightly.
• Spread about 1 1/2 cups of the frosting on top of the cake covering one section at a time. Push excess frosting off the top onto the sides adding more frosting as needed to cover the sides. Smooth or swirl the frosting as you like.
• The cake is ready to serve immediately, but can be refrigerated up to 2 days. Use a long, sharp knife to cut the cake, wiping the blade as needed after each slice.

VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.