Monday, 18 July 2016

Vegan Chocolate Cake with Creamy Chocolate Almond "Buttercream"

Vegan Chocolate Cake with Creamy Chocolate Almond "Buttercream"

  • 3 x 14 ounce cans full fat coconut milk, chilled
  • 2/3 cup honey or maple syrup (or liquid sweetener of your choice)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon ginger
  • pinch cloves
  • pinch nutmeg
  • 1 tablespoon bourbon (optional)

Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans with coconut oil and line with parchment paper.
In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.
In another bowl, add the apple cider vinegar to the milk and beat until it’s frothy. Whisk in the melted coconut oil, vanilla, and sugar. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. Mix until just combined, being careful not to over mix the cake batter. Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.
Chocolate Buttercream
Add all the ingredients to a bender or food processor and blend until smooth. Stick in the fridge until ready to frost the cake.
Ganache
Stir the coconut milk and maple syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.
To assemble
Remove the cakes from their pans. Place one onto your cake stand or plate. Spread the creamy filling over the cake layer. Gently place the other cake layer over it. Spread the ganache over the entire cake and around the sides. Transfer to a refrigerator to set for an hour. Slice and EAT!

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