Vegan Chocolate Cake with Chocolate Dream Frosting
You don't need to be vegan to fall in love with this light and lovely very chocolaty snack cake.
Ingredients:
- 0.75 cup Unsweetened Soy Milk
- 0.75 cup Unsweetened Almond Milk
- 3 tbsp Maple Syrup
- 2 cup Unbleached Flour
- 0.5 cup Sugar
- 3 tsp Baking Powder
- 0.66 cup Melted Vegan Margerine
- 3 Ripe Avacados
- 10 oz Semi-Sweet VeganChocolate Mini Chips
Directions:
Directions
1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan or line with parchment paper.
2. In a large mixing bowl, whisk together the soy milk, almond milk, maple syrup and melted vegan margarine.
3. In a separate bowl, combine the flour, sugar and baking powder. Add the dry ingredients to the wet ingredients and stir just until smooth. Avoid overmixing.
4. Pour the batter into the prepared baking pan and spread evenly.
5. Bake for approximately 25–30 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out clean. Allow to cool completely before frosting.
**Chocolate Dream Frosting**
6. Melt the vegan chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Allow the chocolate to cool slightly.
7. Cut the avocados in half, remove the pits and scoop the flesh into a food processor.
8. Add the melted chocolate and blend until completely smooth, creamy and fluffy. Scrape down the sides as needed. Keep blending until there are no visible bits of avocado remaining.
9. Spread the Chocolate Dream Frosting generously over the cooled cake. Refrigerate briefly to allow the frosting to firm up before slicing.
This is one of those desserts where you don't need to tell anyone what's in the frosting until AFTER they've fallen in love with it!
Store leftovers covered in the refrigerator.