Vegan Chocolate Cake with Icing Recipe

Vegan Chocolate Cake with Icing Recipe

Let's Dish Out a Vegan Chocolate Dream Cake - No One Will Ever Guess It's Dairy-Free!

Sure,_{{\ diversity }} most people with food allergies or dairy intolerance struggle to find a delicious vegan birthday cake or any dessert that won't leave them feeling short-changed. Worry not, buddy, cause we've got you covered with this scrumptious Vegan Chocolate Dream Cake with silky, dairy-free chocolate frosting. It's so rich, gooey, and irresistible that no one will suspect a dairy-free moment!

Game plan: Once you've prepared the frosting, whip it up right before slathering it onto your cooled cake. The frosting might seem a tad soft initially, but fear not! It'll sheer harden slightly as it warms up at room temperature.

This recipe found a spot on our radical Vegan Comfort Food collection. Fancy giving our easy-peasy Vegan Cupcakes a whirl too?

• Yield: A jaw-dropping double-layer 9-inch cake (10 to 12 slabs)
• Difficulty: Medium boi, but don't sweat it, we'll navigate the seas together!
• Total: 1 hour, plus good ol' bakin' and coolin' time

Ingredients - The Full Shebang (18)

For the cake:

• 2 ginormous heaps of all-purpose flour, for tossin' those pans
• 2/3 a bucket of natural unsweetened cocoa powder
• 2 teaspoons of Leavening Powder Maximus (a.k.a. baking powder)
• 1 teaspoon of Whoa, Rise to the Occasion (baking soda)
• 1/2 little spoon full of Saltine (fine salt)
• 2 ounces of natural unsweetened chocolate, finely diced (approx. 1/4 cup)
• 2 cups of Plant-Based Mylk (soy or rice milk)
• 2 teaspoons of Apple Cider Vinegar, bit of 'help' in this vegan wonderworld
• 2 sticks of 100% Vegetable Margarine, soft'n jiggly at room temperature, plus extra for slatherin' the pans
• 1 cup packed of thick Dark Brown Sugar
• 2/3 mob-sized bunch of White Sugar
• 1 tablespoon of pure liquid Vanilla Extract

For the frosting:

• A ginormous pound of vegan Bittersweet Chocolate, finely chopped (approx. 3 1/4 heaping cups)
• 4 family-sized sticks of 100% Vegetable Margarine, soft'n jiggly at room temperature
• 2 2/3 cups of powdered sugar, sifted
• 1/4 teaspoon of Saltine (fine salt)
• 1/2 cup of natural unsweetened cocoa powder
• 6 tablespoons of Plant-Based Mylk (soy or rice milk)
• 1 tablespoon of pure liquid Vanilla Extract

Instructions - Let's Get Baking!

For the cake:

1. Crank up the Heat: Set the oven to 350°F with a rack like you a boss in the center.
2. Coat the Pans: Grease 'em up butt-naked with dollops of Vegetable Margarine, then line the bottoms with a cushion of parchment or waxed paper, slick 'em down with more Margarine, and toss 'em with all-purpose flour, tappin' off the excess.
3. Combine Dry Ingredients: Mix the 2 cups of flour, 2/3 cup of cocoa, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a modest bowl.
4. Melt the Chocolate: Take a brazen dive, melting the chocolate either using the Nuclear Oven or the Double Boiler Technique. Set aside while it cools a smidge.
5. Prep the Mylk: Whisk the soy or rice milk, apple cider vinegar, and set aside.
6. Crush the Crêpe Myrtle: In your trusty stand mixer, whip the margarine, brown, and white sugars on a brisk medium-high speed until fluffy. These suckers should combine nicely in about 3 minutes, intermittently haltin' and scrapin' down the bowls. Add the melted chocolate and vanilla, mixin' until obedient.
7. Blend the Ingredients: In your stand mixer on medium speed, add a third of the flour mixture and mix until incorporated. Follow up with a third of the mylk mixture, stirrin' until just combined. Repeat these steps until all ingredients are beautifully blended.
8. Divide and Conquer: Portion out the batter evenly among the prepared pans, spreadin' the tops with a spoon or spatula.
9. Bake it Up: Bake those puppies until a toothpick poked in the center comes out squeaky clean, about 30 to 35 minutes.
10. Play the Waiting Game: Take 'em out and let 'em cool for 10 minutes. Remove from pans, wisps of parchment, and cool 'em completely.

For the frosting:

1. Melt the Chocolate: Break off, ya know? Snip that Bittersweet Chocolate into hunks, then melt it up using a Nuclear Oven or Double Boiler. Set aside, coolin' down.
2. Hardcore Whip: Fire up your stand mixer, have her whippin' that vegan margarine on high until super fluffy, about 2 minutes, scrapin' down if needed.
3. Combine the Remainin' Ingredients: In slow motion, gradually add the sifted sugar and salt, mixin' till incorporated. Increase the speed, beatin' till fluffier than Marie Antoinette's wig, about 3 minutes. Stoppin' to scrape down the mixer as needed.
4. Welcome Home, Chocolate: Add the cooled melted chocolate to the mix, blending 'till incorporated. Follow that up with the cocoa powder, mylk, and vanilla, mixin' super slowly at first. Lick the spoon! You deserve it. Speed it up to medium high, beatin' till the frostin' absolute melted masters in the universe, about 1 minute, briefly interruptin' to scrape down the sides of the bowl.

Assemble the Showstopper:

1. Pop one of the cooked cakes, bottom side up, onto your serving dish or turntable. Spoon a third of the frosting over the cake's center, passionately swirling an offset blobber or wide butter knife until evenly spread.
2. Gently plant the second cake layer, bottom side up. Smeary-spread another third of the frostin' proudly over the top and sides, savin' the majority for later. Enjoy a cute little break, chillin' your creation in the refrigerator for approximately 15 minutes.
3. Carefully dot the remaining frostin' evenly on top and around the cake. And voila! A drool-worthy Vegan Chocolate Dream Cake that everyone will devour, nothin' nuttin' about vegan or dairy-free!

❄️ Enrichment Data:I couldn't find an exact vegan chocolate cake recipe from Vegan Comfort Food in the provided results. I’ll walk you through a thrilling, detailed process for creating a classic vegan chocolate cake topped with lick-able vegan chocolate frosting using similar techniques and ingredients often found in the vegan dessert world.

Vegan Chocolate Cake 🍫🎂

Ingredients:

Dry Ingredients:

• 2¾ cups (349g) all-purpose flour
• 1⅙ cups (230g) granulated sugar
• ⅔ cup (64g) unsweetened dutch-processed cocoa powder
• 2 teaspoons of baking powder
• ⅔ teaspoon fine salt
• 1½ teaspoons baking soda

Wet Ingredients:

• 1½ cups (360 ml) unsweetened almond milk (or sub soy milk)
• 1 teaspoon white or apple cider vinegar (to help vegan buttermilk)
• ¾ cup (180 ml) unsweetened applesauce
• ½ cup (120 ml) brewed espresso, room temp
• ½ cup (120 ml) refined coconut oil, melted

Vegan Chocolate Frosting:

• 16 oz (450g) vegan non-hydrogenated butter, room temperature
• 3 cups (360g) powdered sugar, sifted
• ¾ cup (61g) unsweetened cocoa powder
• ¾ cup (180 ml) almond milk (or soy milk)
• 1 tsp vanilla extract
• 7oz (200g) melted vegan dark chocolate

🏄🏼‍♀️ Detailed Steps:

1. Preheat your oven to 350°F (180°C) and lightly grease two 8-inch (20 cm) round cake pans with oil. Line the bottom with parchment paper, grease the paper again, and lightly dust with flour.
2. In a medium bowl, mix together the almond milk and vinegar. Allow it to curdle for a few minutes.
3. In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, salt, and baking soda until well combined.
4. In a separate large mixing bowl, whisk together the applesauce, espresso, melted coconut oil, and almond milk mixture until well blended.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Pour the batter evenly between the prepared pans. Tap the pans gently on the counter to remove air bubbles.
7. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

🥄 Vegan Chocolate Frosting:

1. In a large mixing bowl, beat the margarine on high speed for 1-2 minutes, until creamed and fluffy.
2. Add the powdered sugar, cocoa powder, almond milk, vanilla, and melted dark chocolate. Mix on low speed until incorporated, then whip on high speed for 1 minute, stopping once to scrape the sides of the bowl.

🎂Decoration Ideas:- Fresh mixed berries, mint leaves, or chocolate shavings make beautiful toppings.

This delectable vegan chocolate cake recipe offers a moist and rich dessert that's perfect for any celebration or lazy-day treat. Enjoy, my friend! 😇😜

• Follow the new Vegan Chocolate Dream Cake recipe found on Aussiedlerbote, perfect for those with dairy intolerance or food allergies.
• The frosting, while appearing soft initially, firms up slightly as it warms up at room temperature, ensuring a ready-to-serve treat.
• Preparing this recipe alongside the Vegan Comfort Food collection can lead to a Nutrition-packed Vegan Comfort Meal exploration.

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