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
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.