Ingredients for Vegan Chocolate Cake With Chocolate Ganache Frosting
- Unbleached White Flour
- Pastry Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Sweetened Cocoa Powder
- Sea Salt
- Ground Cinnamon
- 1 ½ cups granulated sugar
- Soymilk
- Pure Maple Syrup
- Safflower Oil
- Apple Cider Vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Non Dairy Chocolate Chips
- Vanilla Flavored Soymilk
- Brewed Coffee
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How to Make Vegan Chocolate Cake With Chocolate Ganache Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and 1 ½ cups granulated sugar.
- In a separate bowl, whisk together ½ cup water, 1 cup original soymilk, ½ cup maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gradually pour the wet ingredients into the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes cool, prepare the frosting:
- In a double boiler or heat-safe bowl set over a pan of simmering water, combine 12 ounces vegan dark chocolate chips, ½ cup vanilla soymilk, 2 tablespoons strong brewed coffee, and ¼ cup maple syrup.
- Stir occasionally until the chocolate is melted and smooth. Remove from heat.
- Let the ganache cool slightly, then use an immersion blender to blend for about 1 minute until smooth and glossy.
- Refrigerate the ganache for at least 1 hour, or until it thickens to a spreadable consistency. Warm slightly before frosting.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
171g
Fat
4g
Carbs
24g
