Super Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

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.

vegancakeTEXT

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

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 1/4 cups flour (all-purpose)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

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.vegancake4

Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
Cold coffee

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.
Frost cake and dust with sifted cocoa.

vegancake3

Scrumptious Vegan Dark Chocolate Zucchini Cake

Dark Chocolate Vegan Cake www.enchantedseashells.comWe have a  bounty of zucchini here at the Casa de Enchanted Seashell garden, and the dilemma becomes what the heck does one do with all of this summer squash?

I made a few loaves of zucchini bread because they freeze well and tugboat man can enjoy them when he returns.

Did I forget to mention that he’s gone again?

Yup, he left a couple days ago, but I’m happy that he got some good surf so he wasn’t all moody and depressed, and we were able to go camping and commune with nature.

But what about all the zucchini?

I’ll pickle a few jars like I’ve done with cucumbers and then I got the brilliant idea to add shredded zucchini to my favorite chocolate cake to boost the nutritional value and keep it super moist, not that it lasts more than a day or two, ‘cos it’s the best chocolate cake EVER, vegan or not.

Best of all, the zucchini magically disappears during baking, so if you have children who are recalcitrant and don’t like veggies (how is that even possible?) this is a great way to TRICK them, although I don’t really approve of deceit as a parenting technique.

Son and DIL are coming down for a brief visit so that’s the perfect excuse reason to experiment PLUS they’re bringing a friend that Angel Boy was in graduate school with at Yale (bad sentence structure, I know), so it’s just like the “old days” when the house was filled with kids for me to stuff with food.

I old-school shredded the zucchini…

zucchinicake

All dry ingredients go into the mixing bowl.

zucchinicake1 Add the liquids…

zucchinicake2 And the zucchini. So simple, now beat for a couple of minutes to incorporate all the goodness.

zucchinicake3 When it’s out of the oven and still hot, place about 1/2 cup of vegan chocolate chips on top. When they melt…zucchinicake4 Take an offset spatula and spread to make a delicious and easy topping.zucchinicake6

See how shiny?zucchinicake7

It’s always nice to garnish with garden blooms. I plucked a nasturtium, mint, and lemon verbena.

It’s as yummy as it is GORGEOUS!

zucchinicake8

Dark Chocolate and Zucchini Vegan Cake

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 cup shredded zucchini (squeeze out any excess liquid)
  • 1 1/2 cups flour (all-purpose, I use King Arthur, not because they pay me, but because it’s U.S. grown and an employee-owned company)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, vegetable oil and zucchini in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

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.

Super Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

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.vegancakeTEXT

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

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 1/4 cups flour (all-purpose)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

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.vegancake4

Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
Cold coffee

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.
Frost cake and dust with sifted cocoa.

vegancake3