Disappointed by vegan buttercreams, Anita Shepherd consulted the back of a Cool Whip container and spied a whole lot of syrup. SUBSCRIBE TO FOOD52 ►►
Watch Kristen Miglore, Food52’s Creative Director, and Anita Shepherd bake this delicious vegan cake.
We’ve partnered with Bosch, makers of modern appliances like the Benchmark Induction Slide-In Range, to showcase a few ways to keep your friends and family together at the stovetop all year long.
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INGREDIENT LIST:
For the cake
3 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sugar
1/4 cup neutral oil like vegetable oil (or nut oil like almond oil)
1 cup soft avocado, very well-mashed, about 2 medium avocados
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
For the frosting
9 1/2 ounces good-quality baking chocolate (we used 100% Dagoba bars)
1 1/2 cups non-hydrogenated shortening
4 cups confectioners’ sugar
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
1 cup almond milk, divided
1 cup brown rice syrup
FULL RECIPE HERE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
