
Indulge in the rich flavors of this moist and decadent vegan chocolate cake, adorned with fresh raspberries and edible gold dust. Made with almond flour and dairy-free chocolate chips, this showstopper is perfect for any special occasion.
⠀
INGREDIENTS
1 1/2 cups almond flour
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsweetened almond milk
1/4 cup canola oil
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar
1 cup chocolate chips (dairy-free)
FROSTING:
+ 1/2 cup vegan butter or margarine, softened
+ 1 1/2 cups powdered sugar
+ 2 tablespoons unsweetened almond milk
+ 1 teaspoon vanilla extract
INSTRUCTIONS:
1. Preheat the oven to 350°F (180°C). Grease
two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, and salt.
3. In a separate mixing bowl, whisk together the almond milk, oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the chocolate chips.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the softened vegan butter or margarine until creamy. Gradually add the powdered sugar, beating until smooth and creamy. Add the almond milk and vanilla extract, beating until combined.
8. Once the cakes are completely cool, spread the frosting over the top and sides of one cake, then place the second cake on top and frost the entire cake.
9. Decorate with fresh raspberries and edible gold dust, if desired.
Enjoy 🙂