Vegan Chocolate Cake with Whipped Cream and Berries
Try this Vegan Chocolate Cake with Whipped Cream and Berries recipe.
Try this Vegan Chocolate Cake with Whipped Cream and Berries recipe.
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons vinegar
- cake
- 2/3 cup cocoa powder
- 2/3 cup olive oil
- 1 quart heavy whipping cream
- 2 cups almond milk
- 3 tbsp. cornstarch
- 1 3/4 cups organic sugar or coconut sugar i used coconut suga
- stabilized whipped cream
- 5 - 6 tbsp. powdered sugar
- fresh and/or frozen berries as desired for topping.
- powdered sugar for garnish.
- Carbohydrate 833.523670038475 g
- Cholesterol 1827.17999861024 mg
- Fat 651.423219709164 g
- Fiber 25.5584103641505 g
- Protein 90.1069710831454 g
- Saturated Fat 376.424888393629 g
- Serving Size 1 1 recipe (2250g)
- Sodium 10895.39020997 mg
- Sugar 807.965259674325 g
- Trans Fat 40.6013451849797 g
- Calories 9501 calories
Step-by-step
- Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans.
- In a large mixing bowl, combine flour, cocoa powder, baking soda and salt.
- In another bowl, add the vinegar to the milk and beat until it's frothy.
- Whisk in the oil, vanilla, and sugar.
- Slowly add wet ingredients to dry.
- Pour the cake batter into the prepared cake pans.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool completely.
- Once cooled completely (if you'd like a 4 layer cake), cut cakes in half then freeze on parchment paper.
- Take out of freezer just before frosting.
- Combine powdered sugar and cornstarch. Set aside.
- Pour whipping cream into large stand mixer with chilled bowl.
- Whip until soft peaks form. Then add cornstarch/sugar mixture.
- Continue whipping until firm peaks form.
- Immediately frost onto chilled or frozen cakes. Spoon a large dollop of whipped cream in between each layer and then spread.
- Then top with fresh berries and powdered sugar as desired.
- Store in fridge until ready to serve!
My Unexpectedly Delicious Vegan Chocolate Cake Adventure
As a busy working mom, time is my most precious commodity. Baking a cake often feels like a luxury I can't afford, a decadent indulgence reserved for special occasions. But lately, I've been craving something sweet, something rich and decadent, something that would make my family's eyes light up with delight. So, I decided to challenge myself: bake a vegan chocolate cake, something I’d never attempted before. The thought initially filled me with a mixture of excitement and apprehension. Could I, a woman more comfortable juggling spreadsheets than whisks, actually pull this off?
The recipe I chose promised a moist, intensely chocolatey cake, topped with a cloud-like whipped cream and a burst of fresh berries. The ingredients list was surprisingly simple, using everyday items I already had in my pantry, except for maybe the coconut sugar (which I happily substituted to make this a healthier treat!). The best part? It was entirely vegan, perfect for accommodating my daughter's dietary restrictions and expanding our family's culinary horizons. The entire process, from assembling the ingredients to the magical moment of that first bite, was an enjoyable escape from the usual whirlwind of daily life. The aroma that filled my kitchen during baking was divine, promising a sweet reward for my efforts.
The first hurdle was mastering the vegan whipped cream. I'd never used a stand mixer for anything other than kneading bread, but with a little guidance from online videos, it was surprisingly easy. The fluffy, airy cream, once ready, was simply exquisite! The cake itself was a triumph – moist, decadent, and perfectly chocolatey. The combination of the rich chocolate cake, the light and airy whipped cream, and the juicy burst of fresh berries was truly heavenly. It was a far cry from the dry, dense vegan cakes I'd encountered in the past. This cake was a revelation – a perfect blend of textures and flavors that exceeded all my expectations.
It wasn't just a cake; it was a celebration of unexpected success. A testament to my ability to venture outside my comfort zone and create something beautiful and delicious, something that brought joy to my family. The cake’s success transformed a simple baking endeavor into a personal triumph, proving that even busy moms can create extraordinary things when they dare to try.
This experience also reminded me of a recent trip I took to Italy, where I encountered some truly amazing desserts. The vibrant colors, unique flavors, and artistic presentation were a constant source of inspiration. While this vegan chocolate cake wasn't a direct replica of anything I saw there, the feeling of creation, of bringing something beautiful into being, was very similar. The careful selection of ingredients, the precise steps, the anticipation of the final result - it was all a process of careful artistry, reflecting a similar passion to that of the Italian pastry chefs I had admired. Back home, in the comfort of my kitchen, I was able to connect with that same creative spirit, and the result was a cake that was as much a work of art as it was a delicious dessert.
More than just a recipe, this cake is a story – a story about taking a chance, embracing the unknown, and discovering unexpected joy in the process. It's a story about the power of a simple act of baking to transform a busy day into something memorable and extraordinary. And, let’s be honest, it’s also a story about indulging in a truly delicious piece of cake.
