Chocolate-Chocolate Cake With Cacao-Hazelnut Buttercream Frosting

*chocolatechocolatecake

This is a recipe based off of a Simple Treats Chocolate Cake. This cake has a delicious rich chocolatey taste, made with whole grain barley flour and no wheat. The recipe is super straight forward and amazing with this vegan Buttercream Frosting. I used cocoa powder for the cake and RAW cacao powder for the frosting- who says sugar can’t have a superfood kick to it. Let the cake cool entirely before frosting it with room temperature buttercream. You can also make the cake a day in advance and place it in the fridge or freezer  until you are ready for frosting.

Chocolate-Chocolate Cake

Dry:

1-1/2c barley flour

1/2c cocoa powder

1/2c coconut sugar (palm sugar) maple sugar or sucanat

1t baking soda

1t baking powder

1/2t salt

Wet:

1/4c canola oil

1/4c maple syrup

1/2c cashew nut milk

1T vanilla

1t chocolate extract

1t apple cider vinegar

Preheat the oven to 350 degrees.

Sift all of the dry ingredients together in a large mixing bowl, except for the sugar.

Combine all of the wet ingredients in a small bowl.

Mix the wet into the dry and pour into a well-oiled pan. Bake for 35 minutes. Rotate the pan and continue to bake for another 10-12 minutes. Cake is done when a knife or cake tester comes out clean from the middle.

Cacao Hazlenut ButterCream Frosting

3/4 c vegan butter

3/4c vegan shortening

1/2c cacao OR cocoa powder

2-1/2c powdered sugar

1t vanilla extract

1t hazelnut extract

1t chocolate extract

1T cashew nut milk

In a medium-large mixing bowl, using an electric hand mixer, or by hand if you are ambitious, cream the powdered sugar with the vegan shortening until mixture is thick, fluffy and well combined. Add the cashew nut milk, cocoa powder and the flavorings, and continue to mix until smooth.

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2 thoughts on “Chocolate-Chocolate Cake With Cacao-Hazelnut Buttercream Frosting

  1. Hey Ellen — I’d like to make this cake for my son’s birthday, but it has to be gluten-free as well as vegan. I am thinking of using a combo of sorghum flour, coconut flour, and maybe almond meal…any thoughts about that? This recipe is exactly what I was looking for, if I can tweak the gluten piece. Psyched to try. Let me know if you have any suggestions about what GF subs to use for the barley. Thanks! Xo

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