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Vegan Vittles

Vegan Chocolate Cake with Ganache

vegan chocolate cake with ganache topping

Vegan Chocolate Cake


  • 2 cups unflavored non-dairy milk

  • 2 tsp apple cider vinegar

  • 2 cups flour

  • 2/3 cups cocoa powder

  • 1 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 5 T butter, softened (we like Earth Balance buttery sticks)

  • 1 1/2 cups sugar

  • 1/4 cup + 1 T oil

  • 2 tsp vanilla extract
  • Yield: 2 9-inch round cakes

Grease 2 9-inch round baking pans and line the bottoms with parchment paper.

Whisk the milk and vinegar together.

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to mix.

Preheat the oven to 350degF.

Using a mixer, cream the butter. Beat in the sugar, mixing on med-high for a few minutes. Add the oil and vanilla extract. Mix for a few more minutes until smooth.

Pour half of dry ingredients into the butter mixture. Beat on low until just combined (~30 seconds). Be careful not to over mix the batter. Scrape the bowl and beater, then pour in all of the milk mixture. Mix on low for another 30-60 seconds. Pour in the rest of the dry ingredients and mix on low again until just mixed (~30 seconds). The batter will appear a little lumpy, but that's ok.

Divide the batter evenly between the 2 cake pans. Give the pans a little jiggle/spin to level off the batter, and place the pans in the oven. Bake for approximately 30 minutes, turning the pans 180deg after the first 15 minutes.

Set the pans on a rack to cool for about 15 minutes before turning the cakes out onto the rack to finish cooling completely.

Vegan Fudgey Filling


  • 1/2 cup butter, softened (we like Earth Balance buttery sticks)

  • 1/2 cup cocoa powder, sifted

  • 1/2 cup powdered sugar, sifted

  • 2 T maple syrup

  • 1 tsp vanilla extract
  • Yield: 1 cup fudge filling

This is basically an extra fudgey, soft buttercream frosting that isn't too sweet. The recipe could be tripled to make enough to frost the entire cake, as well, but it would definitely need some time in the fridge to firm up else the layers could be in danger of sliding.

Cream the butter. Add the cocoa powder and sugar. Beat well. Mix in the maple syrup and vanilla extract. If the mixture isn't sweet enough for you, add more powdered sugar and maple syrup a tablespoon at a time. Keep in mind each addition of a dry or a wet ingredient will change the consistency slightly. If the filling is too dry, but you don't want to go any sweeter, add non-dairy milk until you achieve the desired consistency.

Vegan Ganache Topping


  • 1/4 cup non-dairy milk

  • 4 ounces semisweet chocolate (you can use chocolate chips)

  • 2 T maple syrup

  • 2 pints raspberries, rinsed and blotted dry
  • Yield: ~1 1/4 cup ganache (not exactly sure - i didn't measure it)

I know! How the hell much is 4oz of chocolate for people who don't have a food scale??? I'm going to guesstimate it to be about 1 1/4 cups. Or just look at your 12 oz bag of chocolate chips and pour out approximately 1/3 of that bag. Close enough!

Heat the milk on low until it just starts to bubble on the edges. Remove from heat and add the chocolate and maple syrup. Stir until smooth. Set aside for about 20 minutes so that it's cooled down and is a little less runny.

Assembling the Cake

Place one of the cakes on a plate/platter upside down. This way, the domed top (that some recipes will suggest you slice off) is on the bottom and you have a nice flat surface to frost. Gravity will take care of the dome.

Smooth the fudgey filling over the bottom layer of cake. Stick this in the fridge for about 10 minutes before placing the second layer on top. As i mentioned earlier, the fudgey filling is a little soft, so chilling it a little will make sure everything stays in place.

Carefully pour half of the ganache over the top. Using a rubber spatula, spread the ganache evenly without pushing it over the sides. Let this chill for 10 minutes or so and pour another layer of ganache over the cake. There will be a little ganache that overflows and drips down the side, but your goal is to make sure most of the ganache is on the cake and not pooling on the cake plate.

Chill for 10 minutes before decorating the top with the fresh raspberries and a dusting of powdered sugar.

Refrigerate until about 15 minutes before serving.

By min | May 31, 2015, 12:40 AM | Vegan Vittles | Comments (0)| Link

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