I love baking, a bit to much, because someone has to eat it all. But since I became vegan I had to redo or find new recipes to fill in the gaps of old favourites.
I have a good vanilla sponge cake covered, but for my birthday, today when this is published 🙂 , I wanted chocolate! Yum!
The best base for my chocolate cake that I found was a “depression” or “crazy” cake, which I tweaked a bit to fit my needs.
Its called a depression cake because it was invented by crafty housewives during the depression in the United States when there was no eggs, butter or milk, instead it uses vinegar and baking soda to make the batter rise.
I aded a shot of espresso and a generous amount of vanilla.
The frosting was tricky. I tried ganache, turns out I’m not that fond of ganache. I didn’t want a buttercream, or a chocolate buttercream. So I turned to an old favourite again and made it vegan.
Its the frosting for a Swedish classic cake called “kärleksmums” roughly translated, with the help from my Swedish vegan friends, Loveyums!
Its a chocolate cake you make a big batch of in a pan, drizzle this lovely chocolate/coffee icing on, and then sprinkle it with shaved coconut. The icing is the best part.
Its served in squares with traditional strong Swedish coffee, if you can see through it, its not coffee.
Its always a good idea to line your cake pan with parchment paper.
I made two separate cakes and layered them with frosting in the middle. And I artistically chose to just ad coconut to the edges.
Vegan Chocolate Cake, with Coffee Frosting
Perfect for a birthday cake or when you just need that chocolate kick.
I made two of these cakes to get the double layer cake I made here, the frosting recipe was enough for the whole thing, but if you want a lot of frosting or be really sure you wont run out, make a double batch. Then it serves at least 15.
- 1 1/2 cups of flour
- 1 cup of sugar
- 3 tbsp cocoa powder
- 1/2 tsp pure ground vanilla powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 shot of espresso plus water to make 1 cup
- 5 tbsp vegetable oil
- 1 tbsp white vinegar
- Set oven to 350F or 175C.
- Butter and line you baking pan with parchment paper.
- Whisk the cake ingredients together, sift the flower if you feel like it, and spread/pour the batter in an about 28 cm baking pan.
- Bake for 30 minutes until a toothpick inserted in the middle comes out clean.
- Let cool before frosting and decorating.
- 60 g vegan butter
- 5 tbsp strong coffee, start with four, and ad the fifth if needed
- 6 dl confectioners sugar, adjust to get the consistency you want
- 3 tbsp cocoa powder
- 1 tsp pure ground vanilla powder
- shredded coconut
- Melt vegan butter.
- Mix with the rest of the frosting ingredients.
- Spread between the layers, if you are doing layers, and on the cooled cake.
- Decorate with shaved coconut in any way you want, let your creativity loose!
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