Looking for a spectacular treat for that special someone? Or maybe you are just craving some chocolate? As I mentioned in my last post, we had some awesome began grub for my hubby’s birthday over the weekend, including this fantastic chocolate cake. This cake has much more than just a birthday cake or a special V-Day treat to me. It was also the cake I made for my wedding day.
Back in the day, I wasn’t vegan or vegetarian, but I was lactose intolerant. Milk and anything made with it would give me a stomach ache. Sometimes it would be fine, but other times I would be doubled over with pain. Not really something you want to chance on your wedding day. After searching for a dairy-free cake and tasting a ton of (honestly not so great) cake and frosting, I decided to try and make my own. Little secret- I actually despise chocolate cake. But this one stole my heart. It is delicious and flavorful and I always wonder why I don’t make it more often! Another secret – I am a frosting nut. When I was little, I was the kid who would lick the frosting off the cupcakes and put the cake part back – especially on those pesky chocolate ones! So I was super excited to find a delicious and healthier frosting that I could enjoy – sometimes by the spoonful 😉
Best Ever Chocolate Cake and Power Protein Frosting:
Cake Ingredients:
1 cup organic gluten free all-purpose flour
1 cup organic gluten free rice flour or spelt flour*
1/2 cup plus 2 tablespoons dark chocolate cocoa powder
1/2 cup light organic cane sugar
2 tsp aluminum-free baking powder
2 tsp baking soda
1 tsp fine sea salt
1-2 tsp ground cinnamon
1/2 cup coconut oil, melted
3/4 cup pure maple syrup
1/4 cup agave nectar
2 cups nondairy milk – I used DIY Almond Milk, but you can also use vanilla, chocolate, or any other flavor of choice
1 tbsp pure vanilla extract
¼ tsp almond extract
2 tsp apple cider vinegar
*These are just the flours I had on hand. You can always use organic whole wheat flour and whole wheat pastry flour if you don’t have gluten sensitivities. They work beautifully in this cake.
Preheat to 350˚ F. Spray or oil the sides of two 9X3 inch cake pans. Line the bottoms with parchment paper.
Sift together flours, cocoa, sugar, baking powder, baking soda, salt, and cinnamon using a wire mesh strainer (or whatever you happen to have on hand!) into a medium sized bowl.
Whisk the oil, maple syrup, agave, nondairy milk, extracts, and vinegar in a separate medium bowl until very well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth. This batter is meant to be fairly thin.
Pour the batter into pans, dividing evenly. Tap the pans lightly on the counter tops to release any air bubbles. Bake the cakes on the center rack for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the pans on wire racks for 10 minutes. Run a thin knife between the cake and inside of the pan to loosen, and flip each layer onto the rack. Remove the pans and carefully peel off the parchment paper. Invert again, topside up on a rack to cool completely. I used a plate or other flat surface for stability during the flips.
Protein Power Frosting Ingredients:
1 package silken tofu (in water), drained and pressed
2 tbsp coconut oil
12 oz chocolate, melted (dark and vegan if possible)
¼ cocoa powder
2 tsp vanilla extract
1/4 cup organic sugar
pinch of sea salt
5-10 tbsp of non-dairy milk, as needed
Blend tofu and chocolate in a food processor. Add in dry ingredients. Incorporate together and let sit in fridge for at least 1 hour. The frosting will harden a bit. If needed, add a little more “milk” and blend again. You want it thick but pliable. Spread onto top of bottom layer of cake. Add top layer and spread over top and sides. Another option here is to add almond butter to the middle of the cake instead of frosting ½ cup should do. Serve it up, keep refrigerated, and enjoy! It is so delicious!
Have a very Happy Valentine’s Day! After the holiday, I’ll be introducing the Green Living Series – featuring lifestyle tips, cleaners, and DIYs. Until then…
Peace and Love,
Jessi
