Almond Breeze Chocolate Cake
I love cake. Birthday parties wouldn’t be the same without ‘em, that’s for sure. Neither would Mother’s Day (hint!). This lovely, rich confection should definitely make mom feel like queen for a day.
You don’t have to reserve the recipe for mom or wait until you’re creating a party dessert table to make one. You’ll want to bake this delicious delight even when you aren’t having company. Hmm. You might especially want to bake one for a trial run before you serve company or family. You know. When no one else is even home…
If you’re lactose intolerant or if you simply want to enjoy an alternative to milk, Almond Breeze is a wonderful beverage. Use it over cereal, to dip cookies in, just down a cup to quench your thirst. Or substitute it cup-for-cup for milk in a recipe like this delicious chocolate cake. This recipe calls for Almond Breeze Vanilla but I wonder what it would taste like with Almond Breeze Chocolate?
Better do a taste comparison! Get your mom to help you!
This classic cake looks like a show-stopper on your table but is easy to make in the kitchen. Perfect for special occasions or whenever you need a chocolate fix. Tip: Cake recipe can be doubled to make a two-layer cake.
- 1 ½ cups (375 mL) all-purpose flour
- 3 tablespoons (45 mL) unsweetened cocoa powder
- 1 cup (250 mL) granulated white sugar
- 1 teaspoon (5 mL) baking soda
- ½ teaspoon (2 mL) salt
- 1 teaspoon (5 mL) distilled white vinegar
- 1/3 cup (75mL) coconut oil, melted in liquid form
- 1 cup (250 mL) Almond Breeze Vanilla almond beverage
- 1 cup (250 mL) semisweet chocolate chips
- ¼ cup (50 mL) Almond Breeze Vanilla almond beverage
- 2 tablespoons (30 mL) coconut oil, melted in liquid form
- 1 cup (250 mL) icing sugar
- 1. Preheat oven at 350˚F (180˚C).
- 2. Line an 8” (20 cm) round or square cake pan with parchment paper.
- 3. In a large mixing bowl, sift together all the dry ingredients. Mix until well incorporated.
- 4. Add in the Almond Breeze and coconut oil to the dry ingredients and whisk until incorporated. Then add in the vinegar and keep whisking until smooth. Transfer the batter to the cake pan and bake for 30 - 35 minutes or until cooked all the way through; when a toothpick inserted into the middle comes out clean.
- 5. Over medium-high heat, bring about an inch of water to boil in a 2-quart (2L) saucepot. Set a medium sized bowl on top of the pot to set up a double boiler. Place the chocolate chips into the bowl to melt. Stir with a spatula until smooth. Slowly mix in the Almond Breeze until incorporated. Then mix in the coconut oil until well combined. Carefully remove the bowl from the heat and add in the icing sugar, half cup (125 mL) at a time. Whisk together with a hand mixer or by hand until smooth. This icing is best kept at room temperature or made just before you are ready to frost the cake. If the icing solidifies before the cake cools, heat it over a double boiler again and stir until it is soft and malleable.
- 6. Once the cake is cooled, pour the frosting on top and spread it over the cake to smooth out. Decorate with fruit, extra powdered sugar and chocolate shavings or enjoy as is.