Fudgiest's Best Dairy-Free Chocolate Cake
Recipe - Quick, Easy and Yummy Single Bowl Chocolate Cake Recipe !
The best chocolate cake recipe ever. The
best chocolate brownie recipe with decadent chocolate butter frosting that will
quickly become your favorite!
The best chocolate cake recipe. Ever? There
are a lot of claims for the best chocolate brownie recipe. I got it. But with
one bite of a decadent moist chocolate cake with chocolate frosting, everyone
around the table commented that this was the best chocolate cake they had ever
tasted.
For my home, this chocolate brownie recipe
holds that honor now.
As the compliments continued, I didn't
start telling them how easy it would be to do.
In all honesty, it might be one of the
easiest cupcakes I've made in a long time, but I just smiled and thanked them.
As we continued devouring the cake or
drinking cold coffee or iced milk, the compliments kept coming.
Then the recipe requests started.
This is generally when you know that people
really like what you made if they ask for the recipe and let you know what
event they are planning to serve.
As a chef, this is truly one of the highest
compliments you can receive well, at least in my book.
The best chocolate cake recipe ever
It was great to hear that they thought the
cake was as good after their last bite as they thought it was on their first
bite.
That's another cool thing about this
recipe. Cake dough can be made in a bowl without using a heavy duty mixer. Of
course, this makes things easier, but this is an easy recipe that my
grandmother enjoyed making in her small kitchen using a whisk and bowl. And I'm
sure it would have finished perfectly, too.
* Ingredients :
+Frost:
° 30 oz (880 ml) full-fat coconut milk, 2
cans
° 3 cups dairy-free chocolate chunks (510
g)
° Half a cup of coconut oil (60 g) melted
° 2 cups powdered sugar (240 g)
+ Cake:
° 3 cups of whole wheat flour (390 g)
° 1 1/2 cups dark cocoa powder (180 g)
° 1 cup sugar (200 g)
° 1 tablespoon baking soda
° 1 teaspoon baking powder
° Pinch of salt
° 3 cups of almond milk (710 ml)
° 1 cup coconut oil (240 g) melted
° 1 1/2 cups apple juice (380 g)
° 1 1/2 cups maple syrup (505 g)
° 1 tablespoon apple cider vinegar
° 1 tablespoon vanilla
° Favorite berries for garnishing
* Preparation :
In a microwave-safe measuring cup, or in a
small saucepan on the stove, heat the coconut milk until hot, but not boiling
(about 2 minutes in the microwave).
Place dairy-free chocolate in a large bowl
and pour hot coconut milk over it, allowing the milk to melt the chocolate. Mix
well until combined.
Once the chocolate is melted, add coconut
oil and powdered sugar. Whisk with a hand whisk or whisk until smooth.
Covering and putting in fridge over night.
Preheat the oven to 350 ° F (180 ° C).
Grease 3 8-inch (20 cm) round cake pans and set aside.
In a bowl, adding whole flour /dark cocoa powder / sugar /baking
soda, baking powder, & salt. Whip mixture and set apart .
In a separate large bowl, add the almond
milk, coconut oil, apple juice, maple syrup, apple cider vinegar, and vanilla
extract. Whisk to combine.
In two batches, add the dry mix to the wet
mix, and fold with a spoon until combined. Some blocks are okay.
Divide the mixture evenly between the three
pre-painted cake pans and bake for 35-45 minutes, or until a toothpick comes
out completely clean. Totally cool.
Enjoy !
