Baked Sunday Mornings: Vegan Chocolate Cake with Almond Butter Frosting

by byn on April 24, 2016

in Baked Sunday Mornings, Cakes, Cupcakes & Icing

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Hippie Cake Slice

In honour of Earth Day, this week Baked Sunday Mornings has gone vegan! I’m not mad at it. One of my besties from work is vegan, and I’ve experimented making her a few egg-free and butter-free treats over the years.

Instead of butter, this cake swaps in olive oil, and also has the curious addition of 1 tbsp of balsamic vinegar. It smells super strong in the batter, but the flavour is muted in the baked cake. This is a super easy batter to mix up, only needing a whisk to incorporate everything. I needed to bake my cake almost 10 minutes longer than the recipe stated, and let it cool on the counter overnight.

Hippie Cake

This morning I mixed up the almond butter frosting in the food processor. I wasn’t willing to buy a container of vegan spread/butter, so I just subbed in about 2 tbsp of coconut oil, and I also needed a few extra tablespoons of almond milk to get the icing to a spreadable/pourable consistency. I took the Baked Boys’ advice and chilled the cake for a while before slicing.

Vegan Chocolate Cake

This cake is sooooo good. I was surprised by how much I liked it! Mine was dense and very hydrated, and I loved the almond butter frosting; a nice switch up from peanut butter.

You can find the recipe here!

More Baked Sunday Mornings here!

{ 1 comment… read it below or add one }

Katrina April 24, 2016 at 7:29 pm

How intriguing! I have a massive fear of overbaking, I never would have considered baking longer might actually make this cake cohesive! Your cake looks so presentable and delicious, I’m super jealous :)


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