Oh, this cake was good. Extremely good.
It was dominated by a lovely, dark chocolate flavour and even though there’s a lot of sugar here, the cake wasn’t overly sweet or rich. Paired with the vanilla ‘buttercream’, it really did taste like an Oreo cookie! This is a versatile recipe, too – you could fill it with mocha, chocolate or fruit-flavoured frosting and end up with delicious results.
Novelty pans are a lot of fun, though I’m far too practical to buy them for myself. I got this set as a holiday gift and they were fantastic! The cake certainly got plenty of oohs and aahs at the dinner table, but with round cake pans and a little creativity you could likely create the same effect.
What’s your favourite novelty treat?
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Gluten-free, Vegan Chocolate Layer Cake
From Dreena’s Vegan Recipes
For the cake:
2 cups brown rice flour
½ cup cocoa powder
¼ cup tapioca flour
½ tsp xanthan gum
1 ½ tsp baking soda
¾ tsp baking powder
1 1/3 cups unrefined sugar
½ tsp sea salt
1 ¾ cups vanilla almond milk
2 tbsp rice vinegar
2 tsp pure vanilla extract
¼ cup grapeseed oil
For the frosting:
½ cup vegan margarine
3 cups icing sugar
1 tsp vanilla
2 tbsp almond milk
Preheat oven to 350 degrees F. In a large bowl, sift together flour, cocoa powder, tapioca flour, xanthan gum, baking powder and baking soda, then add in sugar and salt and mix well.
In another bowl, combine almond milk, vinegar, extracts and oil. Add wet mixture to the dry and stir until well combined. Pour into two lightly oiled round cake pans, distributing batter as evenly as possible.
Bake for 24-28 minutes, or until a toothpick inserted in the centre of each comes out clean. Remove from oven and let cool on a cooling rack.
To make the frosting, beat the margarine and sugar together, then add the vanilla and almond milk. Mix until the frosting is soft and creamy. You might need to add more sugar or almond milk – I added another cup of icing sugar and a few more tablespoons of milk until I got the consistency and flavour I wanted. Feel free to play around with it until you get what’s right for you.
Reserve about ¼ cup of frosting for decorating the top. Spread the rest evenly onto one cake, then carefully place the other on top. Pipe the frosting as desired.