Some of the best cooking discoveries are total accidents. What was supposed to be a red velvet cake ended up being a pink-ish hued cake that tastes faintly of cherries after I tried using a hint of maraschino cherry juice in place of the red food coloring I was clean out of. The real saving grace was using a cashew cream frosting that ended up so creamy/dreamy that my parents and I ended up standing around the cake plate scraping the icing up that had pooled around the edges of the cake. Say hello to a new favorite!
Cocoa Layer Cake With Cashew Cream Frosting [Vegan]
2 8 inch cakes
- 3½ cups all purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon fine grain sea salt
- 3 teaspoons cocoa powder
- 2 cups non-dairy milk
- 2 tablespoon melted coconut oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups cashews, soaked for at least 4 hours and drained
- ¼ cup non-dairy milk
- 2-4 cups powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly grease 2 8 inch round cake pans. Set aside.
- To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Add milk, oil, vinegar and vanilla, and whisk until thoroughly combined.
- Divide cake batter evenly between cake pans. Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Let cool before assembling and frosting.
- To make the frosting: Combine all ingredients in a high powdered blender or food processor fitted with the blade, blend on high until smooth and creamy, adding a teaspoon of additional milk at a time until combined. Add more powdered sugar as necessary.