Chocolate Tiramisu Cake (with Mascarpone Cream)
Vegan Chocolate Sheet Cake
Ingredients
For the Cake:
- 2 tablespoons apple cider vinegar
- 1 cup almonds milk any vegan milk will work
- 2 cups brown sugar*
- 2 cups all-purpose flour
- ½ + 1/3 cup unsweetened cocoa powder
- 1 ½ tablespoon baking powder
- 2 teaspoons baking soda
- large pinch of salt
- ½ cup melted coconut oil**
- 1 tbsp. vanilla
- 1 cup boiling water
Chocolate Frosting:
- 2 cups raw cashews soaked in cold water for a least 1 hour then strain and rinse
- ½ cup unsweetened cocoa powder
- ¼ cup icing sugar
- ¼ cup + 1 tbsp. if needed almond milk
- 1 tsp. vanilla
- pinch of salt
Instructions
- Lightly grease a 12X8 baking pan with vegan or non-vegan butter and set it aside.
- Preheat your oven to 350F.
- To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!
- To a large bowl, add your brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.
- To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.
- Transfer mixture to the baking tin and bake for 20-25 minutes. Remove from the oven and let the cake cool completely in the baking tin.
- For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.
- Enjoy with fresh berries or some vanilla ice cream or both!
Notes
Nutrition
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