>> Monday, February 8, 2016
If you follow me on Instagram, you've probably noticed that my cravings revolve around anything baked or sweet. It was this way with Ada, too. Oh, who am I kidding? It's this way all the time. I try to keep myself in check and not indulge constantly . . . but when you endure enough Northeast winters (even though this one isn't too bad), you learn to embrace the warmth of your oven on a blustery day.
This cake is light and fluffy. The ganache is nothing short of incredible. I made this recipe following the PPK's Just Chocolate Cake, but with a few modifications. And then I jazzed up the topping because, well, I felt like it.
VEGAN CHOCOLATE CAKE
What you'll need . . .
- 1 cup coconut milk (or other non-dairy milk)
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup wheat pastry flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat your oven to 350 degrees F. Combine your coconut milk and ACV in a small bowl. Let sit for a few minutes.
- Whisk together the flours, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside.
- Then mix the sugar, oil, and vanilla extract into the coconut milk mixture. Add the wet ingredients to the dry and whisk until everything is incorporated.
- Grease an 8-inch cake pan and dust the inside with a little flour (to prevent sticking). Then pour the batter into the pan and bake for 30 minutes. Check center for done-ness. You may need up to five more minutes for a toothpick inserted in the center to come out clean.
- Let cake cool for a few minutes in the pan before gently turning out onto a cooling rack. I always run the dull end of a butter knife along the edge of the pan before flipping it over.
While your cake is cooling on a rack, make this ganache!
// You'll put 2/3 cup coconut milk over medium heat on the stovetop and add 1 cup semi-sweet or bittersweet chocolate chips to it (I may have used 1 cup and a few tablespoons because I was using up a bag) and 3 tablespoons of maple syrup. Whisk until smooth. Then take off the heat and let cool for 5 minutes before adding 1/2 to 3/4 cups peanut butter (depends on the texture you're after -- start with just 1/4 and go from there).
// Whisk until smooth and cool enough to spread without spilling everywhere. Place your cake on a dinner plate, then pour ganache over cake and immediately move it to the refrigerator to cool and set. Serve after one or two hours of cooling.
PS: And don't miss the Slow Cooker French Onion Soup recipe. I posted it over the weekend because it's a video (full instructions are also written out).
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