Vegan Chocolate Fudge Cake

Vegan Chocolate Cake with Edible Rose Petals

© 2012 Jessie Kaufman

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I hope that post title got your attention.

This is a story about a cake that never was.

I wanted to make a cake for our Passover Sedar [April 6-April 14]. As you may know Jewish people aren't allowed to eat anything that has been leavened or something that is considered Chametz for the entire holiday. This includes most beers, bread, cereal, wheat, barley, oats, rye, spelt, ... you get the idea. It wasn't until halfway into my planning processed when I remembered that we also do not eat Kitniyot- beans, millet, legumes, rice, and seeds. And that's about where that Kosher for Passover cake ended. My frosting is made of soy. And I didn't really want a flourless cake anyway.

So. I made this for Easter instead. ;)

Vegan Chocolate Fudge Cake

adapted from Tea with Bea

serves 8

2 cups all-purpose flour

1 3/4 almond milk

3/4 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons red wine vinegar

1 2/3 cups superfine sugar 

6 ounces of cold-not melted, coconut oil, plus more for the pan

2 tablespoons vanilla extract

a pinch of salt

Preheat oven to 350 and line bottom with paper. Grease the sides of two 9 inch round cake pan with coconut oil. Flour the pans. 

*Mix the flour and salt in a large bowl. 

In another large bowl, or stand mixer, cream together sugar, coconut oil, vanilla, and almond milk. Add the cocoa powder. Mix until incorporated.  In a small bowl, add the vinegar to your baking soda and powder. Add it to your sugar mixture. Add your flour mixture 1/3 cup at a time . Mix until incorporated. About 2-3 minutes. 

Pour evenly into two cake pans. Bake for 25-30 minutes, or until toothpick comes out clean.

Frosting

It's the filling for my Vegan 'Gloy' Pie

Make it as directed without the crust while your cake is cooling, and refrigerate. When the cake is cool and the tofu has firmed up enough to be spread, spread it in between your layers and the top/outside. (it'll take about an hour for the tofu to firm up)

Garnish with edible rose petals if you can find them.  

Refrigerate for 6 hours before serving, serve cold, store in the refrigerator. Do not skip this step. It's crucial that the tofu firms up even more to make this cake rich.

*I found by testing this a few times that if you scald the almond milk and whisk the cocoa into it you'll get tiny chunks of chocolate in your batter. The recipe above is for a cake without those little chunks, so if you want them, scald the milk, whisk in the cocoa and 1/3 cup of flour, then add that mixture to your sugar mixture, then add the remaining flour.