Anita Shepherd'S Vegan Chocolate Birthday Cake With

Name: Anita Shepherd'S Vegan Chocolate Birthday Cake With Super-Fluffy Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The cake; 3 cups all-purpose flour; 6 tablespoons unsweetened cocoa powder; 1/2 teaspoon fine sea salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 cups sugar; 1/4 cup neutral oil like vegetable oil (or nut oil like almond oil); 1 cup soft avocado, very well-mashed, about 2 medium avocados; 2 cups water; 2 tablespoons white vinegar; 2 teaspoons vanilla extract; The frosting; 9 1/2 ounces good-quality baking chocolate (we used 100% Dagoba bars); 1 1/2 cups non-hydrogenated shortening; 4 cups confectioners' sugar; 1 tablespoon vanilla extract; 1/2 teaspoon fine sea salt; 1 cup almond milk, divided; 1 cup brown rice syrup

Servings: persons

The cake
3 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sugar
1/4 cup neutral oil like vegetable oil (or nut oil like almond oil)
1 cup soft avocado, very well-mashed, about 2 medium avocados
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
The frosting
9 1/2 ounces good-quality baking chocolate (we used 100% Dagoba bars)
1 1/2 cups non-hydrogenated shortening
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 cup almond milk, divided
1 cup brown rice syrup

1
Heat the oven to 350u00b0 F. Grease and flour two 8 or 9-inch rounds.
2
Sift together all of the dry ingredients except the sugar.
3
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
4
Add sugar into the wet mix and stir.
5
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
6
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
7
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with fluffy chocolate frosting below.
8
In a heat-proof bowl set over a pot of simmering water, melt the chocolate, whisking as needed. Set chocolate aside to cool completely.
9
In a stand mixer with the paddle attachment, beat shortening till smooth. Stop the mixer, add all the sugar and beat on low, but stop when it still looks ugly and not completely incorporated. Add half the almond milk, the vanilla, and the salt.
10
With the mixer on medium-high, slowly pour in the brown rice syrup, then the rest of the milk. Continue beating as it smooths out and gets super-fluffy.
11
Beat in the cooled chocolate. Taste and tweak the salt or sweetness if you like. Use to frost the cooled chocolate cakes.
12
Notes: If you're in a rush, you can set the bowl of melted chocolate in a bath of cold water and whisk to cool it down faster, but don't let the chocolate get solid again! If at any point the frosting starts to look ugly and separated, don't worry-just keep beating on high until it smooths out. If your kitchen is hot and the frosting is still looking separated or flat, stick the bowl in the fridge to cool it down, then continue.

2576

kcal

Calories

Fat

474

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: The cake, 3 cups all-purpose flour, 6 tablespoons unsweetened cocoa powder, 1/2 teaspoon fine sea salt, and more.

Yes, Anita Shepherd'S Vegan Chocolate Birthday Cake With Super-Fluffy Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anita Shepherd'S Vegan Chocolate Birthday Cake With Super-Fluffy Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions