Whole Wheat Vegan Chocolate Cake

• Vegan

• Refrigerated

  • 1 1/8 cup Non-dairy milk

• Canned Goods

  • 3 tbsp Applesauce, unsweetened

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 8 oz Semi-sweet or bittersweet chocolate chips
  • 1/2 tsp Vanilla extract
  • 3/4 cup Whole wheat pastry flour

• Oils & Vinegars

  • 3 tbsp Vegetable oil or melted coconut oil
  • 1/2 tsp White or apple cider vinegar

• Drinks

  • 1 tbsp Coffee or espresso

Found on cakemerchant.com

Ingredients

• 3/4 cup (180 ml) non-dairy milk (I used almond milk)
• 1/2 teaspoon white or apple cider vinegar
• 1/2 cup (100 grams) granulated sugar
• 3 tablespoons vegetable oil or melted coconut oil
• 3 tablespoons unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 3/4 cup (90 grams) whole wheat pastry flour
• 1/4 cup (30 grams) cocoa powder (I used Dutch-process but natural will work)
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (80 ml) non-dairy milk
• 8 ounces (224 grams) semi-sweet or bittersweet chocolate chips
• 1 tablespoon brewed coffee or espresso (optional)
• 1 tablespoon light corn syrup (optional)

Directions

• Preheat the oven to 350 degrees and grease and line 3 4-inch cake pans with parchment paper.
• In a large bowl, combine the non-dairy milk and vinegar and set aside for 5 minutes to curdle.
• Add the sugar, oil, applesauce, and vanilla extract and whisk until frothy.
• Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk to combine.
• Divide the batter equally between the 3 pans and bake for about 20 minutes until a toothpick inserted into the center comes out clean.
• Cool on wire racks for about 15 minutes, and then turn the cakes out onto the wire racks and cool completely.
• Place the chocolate chips in a heat proof bowl.
• Heat the non-dairy milk in a small saucepan over medium heat until it just begins to boil.
• Pour the non-dairy milk over the chocolate chips and let stand for about 5 minutes.
• Stir until smooth.
• Stir in the coffee and corn syrup until smooth.
• To make the ganache extra smooth, you can use an immersion blender to blend it.
• Put the ganache in the fridge for about 30-45 minutes or until it reaches a spreadable consistency.
• Place on layer of cake on a 4-inch cake board or a plate.
• Spread about 2 tablespoons of ganache on top.
• Do the same with the 2nd layer and place the 3rd layer on top.
• Place the frosted layer in fridge for 5-10 minutes to set up. This will prevent the cake from sliding around when you frost the outside.
• Remove the cake from the fridge and place a large dollop of frosting on top of the cake.
• Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting.
• Let the crumb coat set in the fridge for about 30 minutes.
• Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
• Top with fleur de sel or sprinkles.