Directions
- 1Make vegan buttermilk by combining plant-based milk with lemon juice or vinegar.
- 2Prepare flax eggs by mixing flaxseed meal with water.
- 3In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda and salt.
- 4Add the vegan buttermilk to the dry ingredients and mix.
- 5Add the oil and coffee to the batter.
- 6Add the flax eggs and mix with the hand mixer.
- 7Pour the batter into the prepared cake pans and bake.
- 8Make the chocolate frosting by heating non-dairy whipping cream until boiling.
- 9Pour the hot cream over chopped non-dairy chocolate and mix.
- 10Add powdered sugar to the chocolate frosting and mix well.
- 11Reserve about 1/3 cup of the chocolate frosting for mousse filling and let the rest cool.
- 12Make the mousse filling by adding the reserved frosting and some non-dairy whipping cream and mix.
- 13Refrigerate the mousse filling.
- 14Once the cakes are cool, place one cake layer on a plate and spread half the mousse filling over it.
- 15Top the mousse filling with the second cake layer.
- 16Frost the cake with the remaining chocolate frosting.
- 17Decorate the cake with cherries.
Ingredients
- 1 cup Vegan buttermilk
- 1 tablespoon Flaxseed meal
- 3 tablespoons Water
- 2 cups All-purpose flour
- 1 cup Cocoa powder
- 1 cup Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 pinch Salt
- 1 cup Vegan buttermilk
- 1 cup Oil
- 1 cup Coffee
- 1 Flax eggs
- 1 cup Non-dairy whipping cream
- 1 cup Non-dairy chocolate
- 1 cup Powdered sugar
- 1 cup Cherries
Equipment
Mixing bowlsWhiskWooden spoonHand mixerCake pansSpatulaKnife
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