With my marathon training well under way. I have decided to keep the sweets to a minimum. There ARE however, some exceptions.
After running nearly 7 miles on a blisteringly cold Sunday afternoon and proceeding to nap for several hours. I woke up like a bear coming out of hibernation. A bear that’s only chance for survival was chocolate cake.
With training in mind, and no eggs at home I decided it was time to take a crash course in vegan cake baking. I obviously wasn’t in any shape to leave the house, so my obstacle was to use only items in my pantry. (Thankfully I bake a lot, and had most of what I needed on hand)
AND VOILA… It ain’t pretty; but it was perfect. Given the option between a conventional chocolate cake and this one. I’d have to choose this one. Seriously, delicious.
1 1/2 cups Almond Milk
2 tsp apple cider vinegar
1 1/4 cups Pumpkin Puree
1/2 cup strong brewed coffee
2/3 cup melted coconut oil
2 tsp pure vanilla extract
2 cups + 2 Tbsp unbleached all-purpose flour
1 1/3 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
-Preheat oven to 350°F
-Lightly spray 2 8-inch round cake pans nonstick spray
-Dust with cocoa powder, shake out the excess and set aside.
-Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
-Add the oil, coffee, vanilla extract, and pumpkin purée and beat until foamy.
-Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt
-Add The dry ingredients to the wet ingredients
-Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired.
-Divide batter evenly between your 2 cake pans
-Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
1 cup 100% dark chopped fine chocolate
1/4 cup almond milk
1/4 cup coconut oil
1 teaspoon vanilla extract
pinch of salt
1/3 cup powdered sugar
-In a saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt.
-Stir until melted and completely smooth.
-If you want to add powdered sugar, gradually stir it in now.
-Let the pan cool for about 15 minutes
-Place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cake