Veg in Cow Country

cooking (and eating) vegan and vegetarian in the midwest

Almond Joy Cake April 8, 2012

Filed under: Baked Goods,Chocolate!,Entertaining,Holidays — vegincowcountry @ 8:46 pm
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Three of my favorite flavors all in one cake — amazing! I was worried at first that the almost delicate, almond- and vanilla-flavored cake wouldn’t meet my expectations for a rich, decadent dessert, but I was happily wrong. This is a slight adaptation of a recipe I found here: I replaced the rather cumbersome frosting in the original recipe with my own favorite fudgy buttercream. It has been a big hit with vegans and non-vegans alike – definitely a keeper!

3 c unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 c sugar
1/4 c canola oil
1/4 c coconut oil (or double the canola oil)
2 Tbsp no-sugar-added applesauce
1 1/2 c unsweetened almond or soy milk
1 tsp vanilla extract
1/2 tsp almond extract
1/2 Tbsp white vinegar

Preheat oven to 350 degrees F. Mix sugar, oils, applesauce, milk, and extracts. In a separate bowl, mix flour, baking powder, salt. Add flour mixture slowly, stirring. Stir in vinegar. Cake batter will be thick. Line the bottoms of two 8″ or 9″ round cake pans with wax paper and grease the sides. Pour cake batter evenly into pans and bake for 25-30 minutes. Let cake sit in pan for 5 minutes, then remove from pan and cool on wire rack. When completely cool, cover bottom layer with frosting/almond/coconut mixture, then put other layer on top. Frost.

2 sticks Earth Balance margarine, softened
2-3 c powdered sugar
1/3 c dark cocoa powder
1/4 tsp almond extract
sliced almonds and coconut for garnish

1/3 of frosting
1/3 c sliced almonds
1 c flaked coconut



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