Postre Recipe
Chef Ruben’s vegan chocolate cake, Silk vegan chocolate frosting, macerated cherries
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Ingredients
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Cake
Frosting
Macerated Cherries
Method
Cake Preparation
Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
Mix Wet Ingredients
In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Combine Ingredients
Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
Bake
Pour the batter into a greased 9-inch round cake pan and bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
Mix Frosting Ingredients
In a bowl, beat together the Silk vegan cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth and creamy.
Macerating the Cherries
Macerate
In a bowl, combine the cherries, granulated sugar, and lemon juice. Let sit for at least 30 minutes to allow the cherries to release their juices.
Assembly
Assemble the Cake
Once the cake is completely cool, spread the vegan chocolate frosting evenly on top and sides of the cake. Top with macerated cherries before serving.