Although we are partial here to the delicious vegan chocolate pecan tart that Lisa Lacy graced us with for the holidays, our ears perked up at the mention of a vegan chocolate cake recipe over at Grist:
This recipe makes one 8-inch cake, but here I've called for one thin 9 x 13-inch layer to be cut into heart shapes and layered. You can double this recipe for an 8-inch two-layer cake or a thicker 9 x 13-inch half sheet cake. Experienced cake decorators freeze cake layers prior to decorating them to make them sturdier and easier to handle. This trick helps when cutting the cake layer into shapes, too.
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup Rapadura or sugar
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon sea salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup virgin coconut oil, melted and cooled slightly
1 cup of coconut water, or juice (or 3/4 cup water and 1/4 cup coconut milk)*
(Get the rest of the instructions over at Grist)
Be sure to also catch our last-minute guide to Valentine's Day -- with or without a date.
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