Tuesday, January 29, 2013

Vegan Chocolate Cake With Cashew Coconut Cream Frosting

A deliciously moist chocolate cake covered in cashew coconut cream frosting both enhanced by the tart flavor strawberry butter provides.
I had heard of strawberry butter for quite a while.
In whispered vegan circles, primarily starting from an animal rights activist friend residing in California, she spoke of this fancy brunch that featured chef geniuses whipping a concoction made from strawberries, a rich sweet butter that made Belgian waffles so tasty that she barely touched the maple syrup. 
So conducting research, dismayed to find that strawberries alone cannot make a butter without help (jam, marmalade or preserves for the straight strawberry), the next best thing seemed to blend the fruit with oil- I used melted coconut, but added no sugar for cake was on the agenda!
Now this recipe is just an updated version of my traditional, flat chocolate cake.
The addition of strawberry butter gave an appetizing moist richness and addictive sweetness that made it impossible to stop at one slice (when it comes to chocolate willpower is just not reliable) and with the thick cashew coconut cream frosting also containing the butter the relationship ended well on the taste buds.
This is also my first cashew cream! Yay! Finally made some and looking forward to creating other yummy sauces/frostings/icings/everything with the versatile cashew.
That can be checked off my Vegan Try It List!

Vegan Chocolate Cake Ingredients

1 1/2 cup flour
3/4 cup sugar
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup strawberry butter*
1 1/2 tablespoon vanilla extract
1 cup water
1 tablespoon apple cider vinegar

Preheat oven to 350 degrees.
Mix dry ingredients.
Combine wet separately.
Stir wet and dry together.
Place batter into a greased/floured 8" or 9" round cake pan.
Bake for 25-30 minutes.

Vegan Strawberry Butter

2 1/2 cups strawberries
1/2 cup melted coconut oil
(blended together)

Cashew Cream Frosting Ingredients

2 cups cashews, (soaked in 2 1/2 cups water for an hour & drained)
1/4 cup sugar
1/2 cup strawberry butter
1/4 cup shredded coconut
1 tablespoon vanilla extract

Blend ingredients into blender, pureeing and whipping until satisfactory creaminess.

Once cake is cooled, spread and layer frosting, being careful not to lick the spoon or eat the cake. :D
Sprinkle extra shredded coconut, cinnamon, & cocoa powder if desired.

Frosting just oozes right off the thin chocolate cake.
Ready for a little decadence?
Cake must always be enjoyed with a beverage, right? Had a mug of green tea at ready!

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