Fudgiest Dairy-Free Chocolate Cake (from Tasty)
30 oz canned coconut milk
3 cups dairy-free chocolate chips/chunks
1/4 cup coconut oil, melted
2 cups powdered sugar
In a small pot on the stove, heat the coconut milk until hot.
Place the chocolate in a large bowl and pour the hot coconut milk over it.
Let it sit to melt.
Add the coconut oil and powdered sugar.
Beat with a hand mixer or whisk until the frosting is smooth.
Cover and refrigerate over night.
3 cups whole wheat flour
1 1/2 cups cocoa powder
1 cup sugar
1 Tbsp baking soda
1 1/2 tsp baking powder
pinch of salt
3 cups almond milk, room temp (this is very important or your oil will re-solidify)
1 cup coconut oil, melted
1 1/2 cups applesauce
1 1/2 cups maple syrup
1 Tbsp apple cider vinegar
1 Tbsp vanilla
Preheat your oven to 350.
Grease three 8-inch round cake pans*.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, combine the wet ingredients.
Fold half of the dry ingredients into the wet ingredients.
Fold in the rest of the dry ingredients.
Bake for 35-45 minutes.
Allow the cake to cool completely before frosting.
Remove the frosting from the fridge and stir.
Put about a cup of frosting on your first cake, top with your second cake, and repeat.
Frost the rest of the cake and allow it to set.
*I used three 9-inch cake pans because my 8-inch ones are square and I wanted a round cake. This didn't really change anything; I still baked the cakes for about 40 minutes and they came out perfect.
When a friend tags you in a Tasty recipe, you have to give it a try! Tasty's Fudgiest Dairy-Free Chocolate Cake tempted me, so I whipped one up this weekend.
The ingredient list above looks intimidating, but the best way to tackle any baking is to have all of your ingredients out when you start. I like to put all of the dry ingredients on one side of the table and the wet ingredients on the other side so it's easy to see what ingredients get added where. If you're a veteran vegan baker, you're probably used to long ingredient lists like this. When I followed a gluten-free diet, I grew accustomed to recipes with at least 15 ingredients. As long as you have an organization system that works for you, lists like this are easy to tackle.
The cakes came out of the pans and were pure perfection. I couldn't wait to frost them and cut myself a slice while I lesson planned and watched the Oscars. I let the cakes cool and put them in the fridge so they'd be even easier to frost. I pulled the frosting out of the fridge and was disappointed--it wasn't smooth and fudgy like the Tasty video.
As you can see in the completed cake picture above, the frosting was a bit of a hot mess. I make a delicious ganache on a regular basis, so I can hypothesize why my frosting was a bit on the runny side. My first guess is the coconut milk. I bought my ingredients at a different grocery store that week and bought whatever full-fat canned coconut milk I could find. When I make frostings/ganaches, I usually use coconut cream. If I try this recipe again, I would use the Sprouts or Trader Joe's brand coconut cream to get a better consistency. My second guess is the chocolate. The cost of 3 cups of dairy-free chocolate is astronomical. I opted to buy dairy-free chocolate chips from the bulk section. While I don't think the chocolate is completely to blame, it might not have been the best quality to melt and turn into frosting.
I made a hot mess frosting the cake but couldn't wait to bite into it. I was disappointed. I think the frosting brought down my whole cake eating experience. It tasted great, but it didn't meet my aesthetic standards.
I brought the cake to the office to share with my fellow graduate students and my Tuesday professors. They all thought it was phenomenal, so I guess the cake came out great overall!
While this chocolate cake did satisfy my sweet tooth--and allowed me to share baked goods which is my favorite part of baking--this cake is EXPENSIVE. The laundry list of ingredients, while not something that necessarily means the cake is costly, is not cheap in this case. When you think about some of the more specific ingredients (the ones you might not have in your kitchen or keep stocked), 3 cups of dairy-free chocolate, depending on the kind of chocolate you're using, could cost $8 (or more) and the maple syrup--if you're a maple syrup purist--could cost $15. Sure, you can use the cheap, corn syrup-filled generic brand, but I will tell you there is a huge difference between your plastic squeeze bottle and the real stuff.
As a graduate student, I enjoyed making this cake and sharing it, but it's a recipe I'll keep in the back of my recipe box and pull out again when I get that tenure track job.