Double chocolate vegan birthday cake
This recipe for double chocolate vegan birthday cake is easy, delicious and it is chocolate cake. Do I need to say more?
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cup sugar
- 1 cup almond or soy milk
- 1 cup of dark coffee or water
- 2/3 cup of melted coconut oil
- 2 teaspoons vanilla
- 2 tablespoons apple cider vinegar
- 1 cup semi-dark sweet chocolate in small pieces
- 2 cups of dates pitted
- 1 cup boiling water
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 5 ounces of dark semi-sweet chocolate in chunks
- 1/2 cup coconut cream
Preheat the oven to 350ºF.
Prepare two cake molds with coconut oil, so the cake doesn't stick.
In a large bowl mix the flour, cocoa, baking powder, sugar, salt. Mix well and make a hole in the center.
Pour milk, coffee, vanilla, and vinegar. Mix well add the coconut oil and then add the chopped dark chocolate. Mix and divide the batter into the baking molds.
Bake for 20 -25 minutes or until a clean toothpick comes out when you insert it into the center of the cake. Remove from oven and cool.
Meanwhile, soak the dates in a bowl with the cup of boiling water. When they are soft, put them in the food processor along with cocoa, vanilla, and salt. Pulse it until a paste is formed. Then turn on the food processor and gradually empty the water where the dates were soaked. Turn off the food processor when a smoother paste is formed.
In a separate bowl mix this paste of dates and cocoa with the grated coconut.
When the cake is at room temperature, put the mixture of dates on one side and top with the other.
If you want, you can cover the whole cake with the mixture of dates and coconut.
To make the chocolate ganache to cover the cake just melt dark chocolate in a double broiler. When melted add a cup of coconut cream. Frost the cake as you use to.