Anita Shepherd's Vegan Chocolate Birthday Cake with Super-fluffy Frosting

 

Disappointed by vegan buttercreams, Anita Shepherd consulted the back of a Cool Whip container and spied a whole lot of corn syrup. She turned to its more wholesome equivalent: brown rice syrup. Added on its own, the syrup made the frosting sleek and glossy, but still heavier and stickier than she wanted. But she discovered that the syrup helped stabilize the base enough that adding almond milk (a whole cup!), made it poof into pillowy ripples in the mixer. Recipe from Anita Shepherd of Anita's Creamline Coconut Yogurt, cake recipe adapted via Joy the Baker.

What you will need

3 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon fine sea salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups sugar

1/4 cup neutral oil like vegetable oil (or nut oil like almond oil)

1 cup soft avocado, very well-mashed, about 2 medium avocados

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

9 1/2 ounces good-quality baking chocolate (we used 100% Dagoba bars)

1 1/2 cups non-hydrogenated shortening

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/2 teaspoon fine sea salt

1 cup almond milk, divided

1 cup brown rice syrup

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