{Vegan} Chocolate Almond Layer Cake + 2 Years!
Author: 
Recipe type: Dessert
Serves: 6-8
 
Layers of rich vegan chocolate cake are held together with a thick chocolate almond frosting and coated in silky ganache & tons of sliced almonds.
Ingredients
Cake
  • 2 cups almond milk, room temp and divided
  • 2 tsp apple cider vinegar
  • 1¼ cups applesauce
  • 2 tsp almond extract
  • 2 cups flour
  • 1⅓ cups cane sugar
  • ½ cup cocoa powder
  • 1 cup vegan chocolate chips, melted
  • ⅔ cup coconut oil, melted (or olive oil)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
Frosting
  • 1 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 1 tbsp unsweetened almond milk
  • 1 tsp maple syrup or agave
  • ½ tsp almond extract
  • ½ cup powdered sugar
Ganache and Topping
  • 1 cup almond milk
  • 1 tbsp cornstarch
  • 1 tsp coconut oil
  • ⅔ cup vegan chocolate chips
  • 1 cup sliced almonds
Instructions
  1. Preheat oven to 350°F and grease two 8-inch cake pans with coconut oil and dust with cocoa powder.
  2. Combine 1½ cups almond milk and the vinegar and let sit for a few minutes.
  3. Add in applesauce, vanilla, and
  4. remaining almond milk. Stir until well combined.
  5. Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and melted chocolate. Mix well until no lumps remain.
  6. Lastly, add coconut oil and stir until completely combined.
  7. Divide batter evenly between three prepared 4-inch springform pans and bake in preheated oven for 25-30 minutes, or until center is set and a toothpick can be cleanly removed. Cool on a wire rack and once cool, remove from springform pans. (if you have extra batter, make cupcakes!)
  8. Combine frosting ingredients in a separate bowl. Using a spatula or knife, spread half of the frosting on top of one layer and top with the second. Spread other half of frosting on top of cake and top with last layer.
  9. Place cake in fridge or freezer to set. Place ⅔ cup vegan chocolate chips in another bowl.
  10. Meanwhile, make you ganache: in a small saucepan, heat 1 cup almond milk and 1 tbsp cornstarch over high heat. Once it reaches a boiling point, stir and bring it down to a simmer.
  11. Take the pot off the heat and stir in 1-2 tsp coconut oil. Pour warm milk mixture over chocolate chips and whisk together.
  12. Remove cake from fridge/freezer and place on a plate/parchment paper you can remove it from. Pour ganache over cake and spread evenly with a spatula.
  13. Press sliced almonds on sides and top of cake, as shown. Return to fridge to set for 1-2 hours.
  14. Remove from fridge at least half an hour before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-chocolate-almond-layer-cake-2-years/