Vegan Black and White Cake

THIS CAKE, I think that’s all I have to say….

but I’ll write some anyway 🙂

I came up with this cake recipe at least six months ago and I’ve been making this cake for birthdays and other family events since. It took me SO long to finally make it for selfish (maybe not so selfish since the purpose was to share it with you, agreed?) reasons, as in primarily for photographing it, before sharing/ devouring it.

I hope you love this Vegan Black and White Cake, it is;

Super Chocolatey

Moist

Rich

Sweet

Easy (only one bowl needed to make cake batter!!)

&

A perfect dessert to make for Valentine’s day 😉
If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Dark Chocolate Cake

1 3/4 Cups pure cane sugar

1 3/4 Cups unbleached all purpose flour

3/4 Cup special dark cocoa powder

2 Teaspoons baking powder

1 1/2 Teaspoons baking soda

1 Teaspoon salt

1/4 Cup unsweetened applesauce

1 Cup Non-dairy milk

1/2 Cup coconut oil + extra to oil pan

2 Teaspoons Vanilla Extract

8 oz Strong brewed coffee

Directions:

Preheat oven to 350°F.

Prepare two 9- inch round cake pans by oiling with coconut oil, and lining bottom with parchment paper cut to fit.

In a large bowl, mix sugar, flour, cocoa powder, baking powder, baking soda, and salt. Then add in applesauce, non-dairy milk, coconut oil, vanilla extract, and strong coffee, mix well until completely combined and smooth.

Divide cake batter between prepared 9- inch round cake pans.

Bake at 350°F for 30- 35 minutes, or until toothpick comes out clean when poked into the center.

After removed from oven, place cake pans on a cooling rack. Let cool 10- 15 minutes or until just warm to the touch, flip cakes out of pans onto cooling rack, remove parchment from bottom of cake. Let cakes cool completely before frosting.

To frost the cake; use about 1/4 of White Frosting (recipe below) to sandwich the two cakes together. Then, using another 1/4 of frosting, frost the top and sides with a very thin layer. Place cake in refrigerator 10-15 minutes or until frosting is firm *this process will trap cake crumbs*.

Use remaining frosting to finish frosting and decorating cake.

*optional* Crush chocolate sandwich cookies and press the fine crumbs onto sides of frosted cake.

White Frosting

3 oz Vegan butter, softened

3 3/4 Cups organic powdered sugar

1 1/2 Teaspoons Vanilla extract

3 Tablespoons Non-dairy milk

Directions:

Place all ingredients in a large bowl, use mixer on medium-high until frosting is smooth, and slightly fluffy.

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Enjoy!

 

 

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