Chocolate Cardamom Vegan Layered Cake & Whipped Chocolate Frosting

Chocolate Cardamom Vegan Layered Cake & Whipped Chocolate Frosting

by @greensmoothiegourmet 💜
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INGREDIENTS
For the Cake
1/2 cup cacao powder
1 1/2 cups gluten-free all purpose flour 
1 tsp baking soda
1 cup organic cane sugar
pinch of salt
1 cup plant milk (I used almond)
1 tbsp apple cider vinegar
3/4 tsp cardamom 
1 tsp vanilla powder
1/3 cup olive oil
1 flax “egg” (1 tbsp flax + 3 tbs water)
For the Frosting
1/2 cup vegan butter
3 cup vegan powdered sugar (vegan means no bone char)
2/3 100 % cacao unsweetened chocolate bar
4 tbsp plant milk (or more to achieve the texture you want)
1 tbsp cold coffee
1/2 tsp vanilla powder (or extract)
INSTRUCTIONS
Prep
Make flax egg: Stir flax with water and let sit 5 minutes.
Add the vinegar to the milk and set aside.
Preheat the oven to 350 degrees.
Rub coconut oil (refined to avoid a coconut flavor) on the inside of two pans (or four if you are doubling the recipe.)
Dust the oiled pans with cacao powder or line with parchment.
Make the cake
In a large bowl, sift or stir the flour and cacao together. Add in the baking soda, sugar, vanilla powder, cardamom and salt. Yes, this recipe does require the sugar be added to the dry ingredients, a departure from most cake recipes. Mix or hand-blend the mixture.
Add in the flax egg, the milk and vinegar mixture, and oil (or applesauce if you choose that instead), Blend the batter until smooth, then divide evenly between the two baking pans, tapping them on the counter to level the mixture. Bake 25 minutes or until tester is clean. 
Let the layers cool in the pans about 15 minutes, then run a knife around the inside, turn each over onto a cooling rack and tap until it falls out. Let them cool completely on the racks before frosting.
Frosting:
Pour the sugar and vanilla powder into a large mixing bowl and stir together.
Melt vegan butter and dark chocolate in a non-stick pan, and keep stirring so it doesn’t burn and keep heat very low.
When the chocolate and butter is melted, pour it on the bowl of the powdered sugar, add in milk and coffee, and whip with blender on very high speed to incorporate air. 
Add a bit more plant milk if needed to create the texture you want. Cover the bowl with a soaking wet paper or cloth towel if not ready to frost immediately.
Assemble cake by stacking layers, frosting each. 
Or, to replicate our cake pictured, slice each layer lengthwise to make a 4-layer cake. I also piped rosettes of the same frosting and sprinkled with my favorite vegan sprinkles

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