Wild Berry Icing was the best - I left mine a little lumpy so I could taste the berries, in future I would blend it to be smoother! Vegan Chocolate Cake with Wild Berry Frosting Recipe Type: Dessert Prep time: 30 minutes Cook time: 45 mins Total time: 1 hour and 15 minutes Serves: 8-10 people Ingredients: 1) Cake: 3 cups of Flour ½ cup of Cacao 2 cups of Brown Sugar 2 teaspoons of baking powder 1 teaspoon salt 1 tablespoon of cinnamon 1 tablespoon of ginger 2 cups of mylk (soy or coconut) 1 and ½ cups of coconut oil, liquid ¼ cup of apple cider vinegar 1 tablespoon of vanilla extract 2 chia eggs (2 tablespoons of chia and 6 tablespoons of water, mixed and left for 5 minutes before adding) 2) Frosting: ½ cup non hydrogenated vegetable shortening 3 cups of icing sugar 1 tablespoon of vanilla extract 3-4 tablespoons of wild berries (fresh or de-thawed). 2-4 tablespoons of mylk (soy or coconut), depending on frosting consistency Instructions: Preheat oven to 180C and line a 26 inch cake tin. In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, salt, cinnamon, ginger and salt. In a separate bowl, combine the wet ingredients: mylk, coconut oil, vinegar, vanilla and chia egg. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. Fill your cake tin, and bake for 45 minutes. Insert a toothpick into the middle and if it comes out clean, then pull it out of the oven and transfer to a wire rack to cool. Using an electric whisk, blend all the frosting ingredients together (as you can see I didn't do this as I wanted to experiment with a rougher version to see and taste the berries). Place frosting in piping bag, and frost as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope |
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AuthorPenelope Jane Jones. Archives
November 2017
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