VEGAN CHOCOLATE CAKE
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h35m
Yield Serves 10 to 12
Number Of Ingredients 18
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
If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light-227 calories per slice; others run anywhere from 450 to 620.
Provided by Vegan Freak
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 150.6, Fat 2.1, SaturatedFat 0.8, Sodium 142, Carbohydrate 32.1, Fiber 3.5, Sugar 16.5, Protein 4.6
EASY VEGAN CHOCOLATE CAKE
It's official: the best vegan chocolate cake is also the easiest chocolate cake in the world, no dairy or stand mixer required!
Provided by Sarah Magid
Yield Makes one 8-or 9-inch layer cake or 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside.
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water.
- Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
- Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes.
- Cool in the pans for 10 minutes, then invert onto a wire rack to cool.
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- Pour the plant-base milk into a medium sauce pan, and bring just the the brink of boiling. You only want to scald it, so quickly take the pan off the heat, and add in the chopped chocolate. Let sit for a few minutes to melt, and then stir the mixture thoroughly until smooth.
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