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Yellow Cake with Chocolate Frosting (vegan version)


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: about an hour
  • Yield: 8-10 slices 1x

Description

*Making these as cupcakes is a great option if you’re short on time–a pretty swirl of frosting on top and they are birthday ready! Make sure to let them cool completely before removing them from the cupcake tin.


Scale

Ingredients

  • 2 + 1/4 cups almond flour
  • 3/4 cup tapioca starch 
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup + 2 tbsp almond milk or coconut milk
  • 1/3 cup apple sauce
  • 1/3 cup maple syrup (or honey if preferred)
  • 1/4 cup melted Earth Balance Spread
  • 1 1/2 tablespoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • FOR THE FROSTING:
  • 1/2 cup Enjoy Life Chocolate Chips (or chunks)
  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free)
  • 3/4 cup melted Earth Balance Spread
  • 3 tablespoons room temperature almond milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder

Instructions

  1. preheat oven to 350 degrees.
  2. In a large bowl whisk together almond flour, tapioca starch, baking soda and baking powder.
  3. Add almond milk, apple sauce, melted butter, vanilla extract and apple cider vinegar to your flour mixture. Combine until batter is smooth.
  4. Pour batter into parchment paper lined 8×8 baking dish. (Alternatively, you can make cupcakes). Bake at 350 degrees for about 35 minutes (cupcakes 25 minutes). Cake will be firm yet springy when done.
  5. Remove cake pan from oven and place pan on wire cooling rack. Let the cake or cupcakes cool completely in their baking dish.
  6. While cake is cooling, start on your frosting. Melt Enjoy Life chocolate in a microwave safe bowl for 30 second intervals until melted and smooth (stirring each time). Slowly add your 3/4 cup melted Earth Balance, stirring in a little at a time until smooth. Now add the almond milk and vanilla in the same manner, mixing the whole time until smooth. Set aside for a moment. In a large bowl whisk together powdered sugar, cocoa powder and salt. Pour chocolate/butter mixture over powdered sugar mix and start to blend with hand mixer. Blend on high speed until fluffy and smooth. For a stiffer frosting, add more powdered sugar, for a creamier frosting, add additional almond milk.
  7. Frost cake as desired, cut and serve! Store any leftovers in an airtight container. Enjoy!

Keywords: grainfree, vegan, glutenfree, dairyfree, yellowcake, chocolate, birthdaycake