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
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Wet:
1/4c canola oil
1/4c maple syrup
1/2c cashew nut milk
1T vanilla
1t chocolate extract
1t apple cider vinegar
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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.
The Vegan Love Project 