Recipe & Review: Love at First Sight Chocolate Cake
Dairy-Free Love at First Sight Chocolate Cake
(adapted from Modern honey)
1 3/4 cup flour
1 3/4 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup dairy-free buttermilk
1 1/2 tsp vanilla
1 cup hot water
Preheat your oven to 350.
Grease two 9-inch cake pans.
In a large bowl, mix together the dry ingredients.
Using a mixer, beat the oil, eggs, buttermilk, and vanilla.
Add the dry ingredients to the wet, stirring until combined.
Pour in the hot water and mix together*.
Divide the batter evenly between the two prepared cake pans.
Bake 25-30 minutes, or until a toothpick comes out clean.
Cool completely before frosting**.
While the cakes are cooling, make your frosting(s).
*This cake batter is very thin, but don't worry! It will bake.
**The recipe on Modern honey suggests leaving the cakes to cool in the pan for 15 minutes, then allowing them to cool completely before frosting.
Peanut Butter Frosting
1/2 cup earth balance butter, room temp
1/2 cup creamy peanut butter
1 tsp vanilla
pinch of salt
2 1/2 cups powdered sugar
1/4 cup coconut cream (or whatever nondairy milk you have)
In the bowl of your stand mixer, beat the butter and peanut butter until smooth.
Add the vanilla and salt.
Alternate between the powdered sugar and milk, adding each gradually.
Beat until nice and fluffy.
1 cup earth balance butter, room temp
2 2/3 cup powdered sugar
2/3 cup cocoa powder
1 tsp vanilla
1-3 Tbsp non-dairy milk
In the bowl of your stand mixer, beat the butter on high until it's whipped.
Add the vanilla.
Gradually add the powdered sugar and cocoa powder until it's completely incorporated, adding the milk to help beat the frosting.
Add more milk to thin to your desired consistency
I traveled to Dunkirk, New York to spend half of my spring break with my family and have a wedding meet n' greet (what I decided to have rather than a wedding shower; the purpose was for family who cannot attend the wedding to meet my fiance). Dunkirk isn't hip on allergy awareness, so I decided to make my own cake. Almost every time I talked to Sam during the months leading up to the meet n' greet I threw a different cake flavor at him. He told me to make whatever my little heart desires, which generally tends to be chocolate and peanut butter.
I searched for a new chocolate cake recipe and found the one posted on Modern honey. While the cake is as moist as advertised, I had the most difficult time removing it from the pans. I greased them and floured them to see if that helped, but all of the cakes ending up sticking. I used the frosting to glue the cakes back together and no one complained that the cakes weren't perfect.
The next time I make this cake, I'll line the bottom of the pans with parchment paper--something I didn't think of until the cakes were assembled and frosted. While Modern honey's love at first sight chocolate cake didn't disappoint taste wise, I have a hunch that the recipe needs some adjusting when using dairy-free butter and buttermilk. The ingredient substitution could be the reason why the cakes had such a hard time releasing from the pans.