White Wine Chocolate Cake (Vegan

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 6 tbsp Applesauce

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 cup Arrowroot
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 12 oz Bittersweet chocolate
  • 1/2 cup Coconut sugar
  • 1/2 tsp Guar gum
  • 1 tsp Vanilla extract
  • 2 cups White rice flour

• Oils & Vinegars

  • 1 cup Canola oil

• Beer, Wine & Liquor

  • 1 cup White wine

• Other

  • 1 cup Aquafaba

Found on fullofplants.com

Description

Ingredients

• 2 cups white rice flour
• ½ cup arrowroot
• ½ cup almond flour
• ½ cup coconut sugar (or cane sugar)
• 2 tsp baking powder
• 2 tsp baking soda
• 3 tbsp maple syrup
• 1 cup white wine
• 1 cup canola oil (or melted coconut oil)
• 6 tbsp applesauce
• 1 cup aquafaba
• ½ tsp guar gum (or xanthan gum)
• 1 tsp vanilla extract
• 8 ounces dark chocolate
• ½ cup almond milk
• 4 ounces dark chocolate

Directions

• Preheat oven to 350°F.
• In a large bowl, whisk together the white rice flour, arrowroot, almond flour, sugar, baking powder and baking soda.
• Slowly pour in the white wine and whisk until well combined. Add the oil, maple syrup and apple sauce and whisk again until everything is well incorporated, the mixture will be thick but pourable.
• Lightly grease 3 8-inch cake pans (you can use also 9-inch pans, the cakes will be just a little bit thinner). Divide the batter into the 3 cake pans and spread it evenly using the back of a spoon.
• Bake for about 20-25 minutes until the top is golden brown and a knife comes out clean from the center of the cake. I baked mine 23 minutes. Let the cakes cool completely (about 30-40 minutes).
• Melt the dark chocolate over a double boiler. Pour into a large bowl and set aside while preparing the aquafaba.
• In a medium bowl, combine the aquafaba, guar gum and vanilla extract. Using an electric whisk, whisk the aquafaba for about 5 minutes, or until you get soft/medium peaks.
• Pour the whipped aquafaba into the melted dark chocolate and stir very gently using a spatula until fully incorporated. You dont want to stir too fast or you will break the aquafaba airy texture.
• Place one cake (top facing down) on a serving plate, spread evenly half the chocolate mousse on top. Top with the second cake and spread the other half on the chocolate mousse. Top with the last cake and press gently to make sure everything is sticking together.
• Serve immediately or place in the refrigerator. I recommend serving topped with vanilla custard sauce.
• Make sure your dark chocolate is finely chopped, or use chocolate chips. Place the dark chocolate in a small bowl, set aside.
• Heat the almond milk in a pan over medium heat until it almost comes to a boil.
• Immediately pour over the chopped dark chocolate and let sit about 5 minutes. Whisk until the chocolate is fully incorporated with the almond milk. Let cool at room temperature until thick, or place in the refrigerator for about one hour, the ganache should be very thick.
• Using a piping bag, decorate the top of the cake as you wish and top with crushed hazelnuts or almonds.

Nutrition