Have Your Cake and Vegan Too (25 page)

 

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, preferably using an electric mixer, combine the oil and applesauce. Add the milk, matcha, and vanilla and mix until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Carefully fold in the blueberries with a spatula. Divide the batter between the prepared pans and spread evenly.

 

Bake for 22 to 26 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool completely in the pans on cooling racks.

 

To assemble the cake, loosen the edge of one of the layers with a butter knife and place on a platter. If needed, level the top of the cake using a cake level or a knife. Spread the top with a generous helping of buttercream. Remove the other layer from its pan, place on the bottom layer, and level it if you'd like. Frost the top and sides of the cake with the remaining buttercream. (See page 14 for more tips on frosting cakes.) Garnish with blueberries. Store covered at room temperature.

 

SERVINGS:
8 to 10

 

INGREDIENTS

CAKE

1
1/2
cups
all-purpose flour
1/4
cup
baking cocoa (preferably
Dutch processed), sifted
1 cup
organic granulated sugar
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4
teaspoon
salt
1 cup
nondairy milk,
at room temperature
1/4
teaspoon
mild vinegar
1/4
cup
chocolate chips, melted
1/4
cup
canola or other
mild vegetable oil
1 teaspoon
vanilla extract

 

COCONUT SPREAD

2 tablespoons
cornstarch
1/3
cup
organic granulated sugar
^¾
cup
nondairy milk
1/2
teaspoon
vanilla extract
3 cups
unsweetened shredded
coconut
1 recipe
Chocolate Ganache
(page 133)

 

DIRECTIONS

 

Preheat the oven to 350°F. Grease and flour 2 (8-inch) round pans and line with parchment paper.

 

To make the cake, in a small bowl, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large bowl, combine the milk and vinegar and let sit for a few minutes to activate the vinegar. Add the melted chocolate, oil, and vanilla, whisking well. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.

 

Bake for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 10 minutes. Loosen the edges of the cakes with a butter knife and invert onto other cooling racks. Cool completely before frosting.

 

To make the spread, in a small saucepan, combine the cornstarch and sugar. Whisk well to break up any lumps. Add the milk and vanilla and whisk thoroughly. Cook over medium heat for about 8 minutes, whisking constantly, until the mixture begins to bubble. Lower the heat and continue stirring until the mixture begins to thicken. Remove from the heat and mix in the coconut until well coated. Let the mixture cool.

 

To assemble the cake, place one of the layers on a platter. If needed, level the top of the cake using a cake level or a knife. Cover the top with half of the spread. Drizzle on half of the ganache. Place the other layer on top and level it if you'd like. Cover the top of the cake with the remaining spread and drizzle with the remaining ganache. (See page 14 for more tips on frosting cakes.) Store in a covered container at room temperature.