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Austrian Chocolate Cake

Want a birthday cake recipe, without all the white flour, sugar and butter that seems to go with one? But do you also want yumminess because, after all...it's a cake? For a special occasion? Look no further. Completely vegan, completely yummy and wonderfully healthy, this chocolate cake recipe will win you raves! 

Ingredients

4 cups whole wheat pastry flour 
2 cups unsweetened cocoa powder 
1/2 cup shredded coconut-- unsweetened 
4 teaspoons baking powder 
2 teaspoons baking soda
1 pinch sea salt 
1/2 teaspoon ground cinnamon 
2/3 cup Olivado avocado oil 
1 cup Suzanne's Specialties brown rice syrup 
2 teaspoons brown rice vinegar 
2 cups unsweetened vanilla almond milk 

frosting 
1 cup unsweetenend vanilla almond milk 
1 cup amasake* 
2 tablespoons brown rice syrup 
1 pinch sea salt 
1 teaspoon vanilla extract 
2 tablespoons kuzu 
2 cups non-dairy chocolate chips 
1/2 cup shredded coconut -- unsweetened 
1 cup pecan pieces -- toasted 

Directions 
Preheat the oven to 350 degrees and lightly oil and flour two, 9 inch round cake pans. Use cocoa powder and place of flour to avoid white deposits on your cakes. Whisk together dry ingredients. Stir in oil, rice syrup and brown rice vinegar. Slowly add milk to create a smooth spoonable cake batter. 

Divide the batter evenly between pans and bake until the center of the cake springs back to attach or a toothpick comes out clean, 35 to 40 minutes. Cool ten minutes before removing from pan, transfer to a wire rack and cool completely. 

Prepare the frosting by combining milk, amasake, rice syrup, salt and vanilla in a saucepan and place over medium heat. When the liquid is warmed through, stirring the dissolved kuzu, stirring until the mixture thickens about three minutes. Stir in chocolate chips, stirring until the mixture thickens and turns smooth. Fold in coconut. Transfer to heat resistant bowl and cover. Set aside until firm, about 15 minutes.

To assemble the cake, using a serrated knife, slice off the top of what it takes to create a flat surface and place on a platter. Spoon a generous layer frosting over cake. Press the cake into the frosting. Spread frosting over top and sides of cake. Press over tops and sides if you have any left over.  

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