Here is a recipe for a fluffy and moist vegan chocolate cake with a toasty almond crunch and a rich, smooth buttercream frosting. Its a super simple process and the result is a definite crowd pleaser!
With school starting, and experiencing so much variation after so much stillness, I have been coming home, feeling utterly exhausted from the day. But then, remembering, 'I have leftover chocolate cake in the fridge!' makes life so much better. 😊 I hope you can have some too!
Ingredients (for a two layer 9" cake)
for the cake
281g flour
230g sugar
1 1/2 tsp baking soda
3/4 tsp salt
63g cocoa powder + 240g boiling water
200g vegan yogurt
1 1/2 Tbs vinegar
112g oil
1 tsp vanilla extract
80g chopped chocolate (40g to top each layer)
for the almond crunch
20g vegan butter
66g raw almonds, chopped
generous pinch of salt
30g sugar
for the frosting
100g vegan butter
160g powdered sugar
pinch of salt
1/2 tsp vanilla extract
50g melted dark chocolate
Instructions
1. Prepare two 9" cake rounds and preheat the oven to 350°F.
2. Whisk together the flour, sugar, baking soda, salt in a large bowl. In a separate bowl, combine the cocoa powder and boiling water. Mix it together, then add in the yogurt, vinegar, oil and vanilla.
3. Combine the wet and dry ingredients, careful not to overmix. Divide the batter evenly between the two pans and sprinkle the top of each with 40g of the chopped chocolate.
4. Bake the cakes for 30 minutes or until the sides start to pull away from the tin. When the cakes are cooked allow them to cool completely before frosting.
5. Make the almond crunch by putting a small sauce pan on medium heat and melting the vegan butter. Once it is melted, stir in the sugar, salt and almonds, cook until the mixture thickens a bit (about 2-4 minutes). Pour the hot almonds onto a lined baking tray and toast in the oven (still at 350°F) until the nuts get golden and fragrant. Allow them to cool completely.
6. Make the frosting by whisking together the butter, powdered sugar, salt and vanilla until smooth. Then whisk in the chocolate until the frosting is light and fluffy.
7. To assemble, lay a cake (chocolate chunks up) on a platter. Spread on half the frosting, then sprinkle on 2/3 of the almond crunch. Place the second cake on top, then spread on the remaining frosting and decoratively sprinkle the remaining almond crunch. Serve immediately or store in the fridge for up to a week (best within the first 2 days though).
Recipe inspired by Loving it Vegan
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