Since I now focus most of my baking to please Angel Boy 2.0 (the new and improved version), this was the winner of all the chocolate cakes I ever created, so I thought I’d share it again for those of you who do still currently turn on the oven and combine ingredients to conjure up lovely confections (not confessions). At 15 months, AB 2.0 can’t have chocolate; for now he’ll have to be happy with sugarless teething biscuits and kale smoothies.
No eggs and no dairy, yet this cake is super moist, fluffy, and fudge-tastic — with a hint of French roast coffee and almond-y Amaretto.
I was inspired by a recipe I found in my mom’s old cookbook — as always, I transformed it into my own version.
I know I use Amaretto a lot, but I ran out of vanilla and it’s a great flavor enhancer with chocolate and coffee.
Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting
Directions Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes. Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost. Amaretto Coffee Frosting In a medium bowl, sift sugar and cocoa. Blend with vegan butter. Add 2 teaspoons Amaretto or other flavoring, and 3 tablespoons cold coffee, Blend until desired consistency. If too dry, add more coffee or Amaretto. If too wet, add more powdered sugar. |
Well, all I can say is “yum, yum”. And that’s from someone who can take it or leave it, when it comes to chocolate.
LikeLiked by 1 person
Oh do try it and let me know! It stays moist and yummy even after a couple of days, so I’ll be making this a lot!
LikeLiked by 1 person
Well, I’m currently in a tiny apartment in Florence, Italy, so I shan’t be trying this for a few months! Sorry …
LikeLiked by 1 person
That sounds amazing, tho-one of the places I’ve never been but want to go!
LikeLiked by 1 person
I swear I invented this same recipe(minus the alcohol) because I had cold coffee and no eggs. Garry is lactose intolerant and neither of us drink booze. I kept messing around until I came up basically with the same cake. And it IS totally delicious. I think it’s closer to Devil’s Food than just plain chocolate. The great thing is you don’t taste the coffee. It just deepens the taste of the cocoa.
LikeLiked by 1 person
That’s what I love about the coffee/choc combo. They make a great marriage lol. I think we’ve all experimented with eggless things when we ran out; I remember my mom said it was cos of WW2 and there was rationing. I’ve been a veg since 1970 but still used eggs/dairy, how dumb, now I am totally vegan and don’t miss it at all.
LikeLike
That looks so good! Might be too much sugar for my taste so I’ll try it with a little less and see if it still works. Thanks for sharing the recipe!
LikeLiked by 1 person
I’m sure it would work with half the sugar or even agave. Let me know how it works for you.
LikeLike
I will!
LikeLike