Have Your Cake and Vegan Too (20 page)

 

To make the cake, in a small bowl, combine the flour, cocoa, sugar, baking powder, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the melted chocolate, oil, and vanilla, whisking well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter into the prepared pans and spread evenly.

 

Bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Loosen the edges of the cake with a butter knife and invert onto other cooling racks. Let cool completely before frosting.

 

To make the filling, in a medium bowl, using an electric mixer, combine the peanut butter and margarine. Add the powdered sugar in batches until the filling is sweetened to your desire. Add the milk, if needed, to make the mixture spreadable.

 

Wait until you are almost ready to assemble the cake before making the topping. Prepare the ganache according to the directions, with the addition of the peanut butter.

 

To assemble the cake, center the bottom layer on a platter. If needed, level the top of the cake using a cake level or a knife. Spread the peanut butter filling evenly over the top. Place the other layer on top of the frosted bottom. Carefully spread on the ganache and let set for about 30 minutes before serving. (See page 14 for more tips on frosting cakes.) Store in a covered container.

 

SERVINGS:
8

This cake has it all: moist cake, creamy chocolate ganache filling, and a velvet coffee buttercream that will delight even the fussiest coffee haters.

INGREDIENTS

1
^¾
cups
all-purpose flour
^¾
cup
almond meal
1 teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/2
cup
margarine, at room temperature
1
1/4
cups
organic granulated sugar
1/4
cup
unsweetened applesauce
1 cup
nondairy milk
1/2
teaspoon
almond extract (optional)
1 recipe
Chocolate Ganache (page 133)
1 recipe
Coffee Buttercream (page 141)
coffee beans or chocolate-covered
espresso beans for decoration

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper. This cake is a bit delicate, so if not using parchment, make sure the pans are very well greased and floured.

 

In a small bowl, combine the flour, almond meal, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, cream together the margarine and sugar until smooth. Add the applesauce, milk, and almond extract, if using, and mix until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.

 

Bake for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pans on cooling racks.

 

To assemble the cake, run a butter knife around the edge of one of the layers and invert onto a platter. Be sure to remove parchment paper from the bottom of the cake, if used. If needed, level the top of the cake using a cake level or a knife. Spread the ganache on top, within
^1/4
inch of the edge. Remove the other layer from its pan and place on the bottom layer. Level it if you'd like. Spread the coffee buttercream over the top and sides. (See page 14 for more tips on frosting cakes.) Decorate with coffee beans or chocolate-covered espresso beans. Store covered at room temperature.