Two years! My blog is officially a toddler that, if it’s pretty advanced, knows the alphabet already.
I’ve always found it fun to think of periods of time in terms of people. For instance, I have friendships that are as old as a high schooler and a dog that might be smarter than a 3rd grader, but is certainly as old as one.
When I started this blog, I had no idea that I’d actually be continuing it two years later. For one, I had just finished junior year of high school- I only had one year left at home at the time, and that year was full of dance prep and college apps… I really didn’t see Whisk & Shout having a long future.
Earlier this year, I was thinking a lot about how June 16th would roll around and it would be my 2nd year at this whole food blogging thing. Because I was at school and so removed from the process of actually creating the content for this blog, I kinda forgot why I was doing it. I had a lot of strange expectations, and I got competitive with myself over those expectations. But as soon as I got back home for the summer and was back in the kitchen every day, I stopped caring about if my traffic was going up or if I was posting at the best times on every social media site. Just like that, it was all about the food again.
I really hope that next year when I write this yearly post I’ll feel the same way.
(I think I will… it’s always about food with me)
Now how are we celebrate the terrible twos on this blog? WITH CAKE.
Okay, honestly, I don’t love cake that much, but damn this cake is good. Seriously, it was gone in a hot second (aka 36 hours). My aunt made sure I saved her a piece and she had it like a week after I baked this cake and she still loved it!
This cake is a completely vegan mini triple decker chocolate almond delight. Layers of my fave vegan chocolate cake are held together with a thick chocolate almond frosting and coated in silky ganache and tons of sliced almonds. It is seriously chocolate almond perfection!
I’m pretty terrible at cake baking/making/decorating (the works!) but I’m so glad this cake turned out the way it did. You just can’t celebrate without cake!
Next time you have vegan guests over or you’ve got a celebration of your own going, make this cake! It’s so rich and packed with flavor. Plus, almonds are elegant as hell, okay?
Thank you for your continued support and for sticking with me on this journey! Here’s to more deliciousness xx
- 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
- 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
- 1 cup almond milk
- 1 tbsp cornstarch
- 1 tsp coconut oil
- ⅔ cup vegan chocolate chips
- 1 cup sliced almonds
- Preheat oven to 350°F and grease two 8-inch cake pans with coconut oil and dust with cocoa powder.
- Combine 1½ cups almond milk and the vinegar and let sit for a few minutes.
- Add in applesauce, vanilla, and
- remaining almond milk. Stir until well combined.
- Add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, and melted chocolate. Mix well until no lumps remain.
- Lastly, add coconut oil and stir until completely combined.
- 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!)
- 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.
- Place cake in fridge or freezer to set. Place ⅔ cup vegan chocolate chips in another bowl.
- 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.
- Take the pot off the heat and stir in 1-2 tsp coconut oil. Pour warm milk mixture over chocolate chips and whisk together.
- 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.
- Press sliced almonds on sides and top of cake, as shown. Return to fridge to set for 1-2 hours.
- Remove from fridge at least half an hour before serving.