The weather has been so crummy lately, especially for it being Spring and all, that most of my weekends are spent around the house. Usually, this would make me a bit stir crazy but lately, it’s felt good to get organized, take it easy and spend some time in a place that makes me feel calm and relaxed. Isn’t that what home should always be…a sanctuary? I love to try new recipes and this one has been in the queue for a while. While I don’t have a big sweet tooth, chocolate is my weakness. I remember when I was little, I wouldn’t even eat my birthday cake. But my grandma always had a small Hershey kiss for me. She would let me have one a day and occasionally, I would get two. Eventually, I found her hiding place and indulged in a few more. So, when I came across this recipe of a decadent, and decadent it is, double chocolate VEGAN cake, I knew I had to give it a try. If nothing more than to put my baking skills to the test.
This cake is moist, unapologetically rich and yet contains no dairy. I mean, there’s a ganache filling and it’s completely vegan. There are some surprising ingredients like apple cider vinegar and pumpkin puree but when it’s all assembled and the cake is “frosted”, your taste-buds won’t be disappointed. And your hips? Well, they might even thank you. Let’s be honest, this is still a chocolate cake, but it has healthy fats. I’m talking almond butter, coconut oil and pumpkin puree. It’s like eating a salad….
I have a feeling you guys will love this recipe and it’s great for anyone with food allergies or intolerances. I topped the cake with maldon sea salt and organic, edible rose petals. It not only makes it beautiful but adds that special touch. You could even serve it to your guests without telling them it’s vegan. See if they notice the difference. Or…you could simply eat it with a cold glass of almond milk, late at night, when no one is there to judge if you have a second piece…like I do.
Recipe adapted from Half Baked Harvest
Ingredients
Cake
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- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups almond milk, at room temperature
- 2/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 3/4 cups coconut sugar
Creamy Chocolate Filling
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- 3/4 cup pumpkin puree
- 1/4 cup cocoa powder
- 1/4 cup agave syrup
- 1/2 cup almond butter
- 1 teaspoon vanilla
Ganache
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- 12 ounces bittersweet chocolate, chopped finely
- 1 cup canned full fat coconut milk
- 2-4 tablespoons agave syrup
- Flaky sea salt, for topping
Instructions
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Preheat your oven to 350 degrees F. Grease one round, 9-inch cake pans with coconut oil and line with parchment paper.
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In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.
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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
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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
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Stir the coconut milk and agave 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
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Remove the cake from the pan. Cut in half, horizontally, making the cake into a top and bottom layer. Spread the creamy filling over the bottom cake layer. Gently place the top cake layer over it. Spread the ganache over the entire cake and around the sides. Transfer to a refrigerator to set for an hour. Top with maldon sea salt and rose petals (optional) and enjoy!
