Chocolate Cake Recipes
Methods:-
2. 🍰 In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
3. 🍰Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
4. 🍰Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the hot coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste.)
5. 🍰Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. (Please do not overbake, if you want a moist chocolate cake).
6. 🍰After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.
Peanut Butter Frosting-
1. 🍰Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If its too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
Assemble the cake-
1. 🍰Cut the cake horizontally in two equal layers.
2. 🍰 Place one cake layer on a serving plate. Spread about ¼ of the peanut butter frosting in an even layer over the top, then place the second cake layer on top and repeat this step with the 2 following layers. Place the last cake layer on top and spread remaining frosting all over the top and sides of the cake. (Optionally, save a small portion of the frosting for the decoration and fill into a piping bag).
Chill the cake at least 4 hours in the
fridge or overnight.
Chocolate Ganache-
1. 🍰Slowly, melt the chocolate over a water bath (or microwave ½), stirring occasionally.
2. 🍰Add a bit of non-dairy milk, stirring to combine until smooth and creamy. Let cool slightly, then carefully , spoon melted chocolate around the sides with a teaspoon, and let it drip off. Pour the rest of the melted chocolate on top of the cake, smoothing out evenly.
3. 🍰Place the cake in the fridge for 5 minutes or so to firm up.
4. 🍰Optionally, make pipes on top of the cake with the remaining peanut butter frosting and decorate with salted peanuts!
5. 🍰If you want to serve it as a snickers cake, drizzle over caramel sauce and enjoy!
NOTES:
*Gluten-free:- To make this cake gluten-free, I recommend
using a gluten-free flour blend 1:1.
*Sugar-free:- To make this cake reduced in sugar, you can
use a sugar substitute or coconut-sugar.
*Cream Cheese:- Instead of using cream cheese, you can also
make the buttercream frosting with ½ cup vegan butter (mix with creamy), then
add 1 cup coconut cream (mix again) and stir in 1 cup creamy peanut butter +
vanilla. Sift in powdered sugar and mix again until creamy. Simply refrigerate
a can of coconut milk overnight. Then scoop out the solid part from the can
which should have the same consistency as cream cheese (this is the coconut
cream).
*PB:- Please make sure to use CREAMY peanut butter and no
oily! Otherwise, your frosting will be too runny.
*Storage:- You can keep the leftover cake covered in the
fridge for up to 3-4 days, or you can freeze the un-frosted cake for up to 1
month. Then thaw in the refrigerator overnight.
*Muffins/Cupcakes:- You can also turn the batter into
cupcakes or muffins. Fill the pans 2/3 full and bake for 20-25 minutes.
*Frosting Variations:- If you’re making this cake without
the peanut butter frosting, you can top it with a simple chocolate frosting or
enjoy it plain. It also tastes delicious when you serve a scoop of vegan ice
cream, coconut yogurt, or whipped coconut cream and a drizzle of caramel sauce
on top of your slice.
Also read : How to make Homemade Pizza
Also read : How to make Burger at home
NOTES:
*Gluten-free:- To make this cake gluten-free, I recommend
using a gluten-free flour blend 1:1.
*Sugar-free:- To make this cake reduced in sugar, you can
use a sugar substitute or coconut-sugar.
*Cream Cheese:- Instead of using cream cheese, you can also
make the buttercream frosting with ½ cup vegan butter (mix with creamy), then
add 1 cup coconut cream (mix again) and stir in 1 cup creamy peanut butter +
vanilla. Sift in powdered sugar and mix again until creamy. Simply refrigerate
a can of coconut milk overnight. Then scoop out the solid part from the can
which should have the same consistency as cream cheese (this is the coconut
cream).
*PB:- Please make sure to use CREAMY peanut butter and no
oily! Otherwise, your frosting will be too runny.
*Storage:- You can keep the leftover cake covered in the
fridge for up to 3-4 days, or you can freeze the un-frosted cake for up to 1
month. Then thaw in the refrigerator overnight.
*Muffins/Cupcakes:- You can also turn the batter into
cupcakes or muffins. Fill the pans 2/3 full and bake for 20-25 minutes.
*Frosting Variations:- If you’re making this cake without
the peanut butter frosting, you can top it with a simple chocolate frosting or
enjoy it plain. It also tastes delicious when you serve a scoop of vegan ice
cream, coconut yogurt, or whipped coconut cream and a drizzle of caramel sauce
on top of your slice.
