Sweet Potato Chocolate Cake! (vegan!)

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Classic Chocolate Cake | Vegan It! With Lauren Toyota

Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a sweet, moist and chocolatey (of course) cake. Watch more in our Vegan It with Lauren Toyota series: https://www.youtube.com/playlist?list=PL777dWrNCVu9CmfamNAaja3vK1fzJ6kj9 To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel: http://bit.ly/2nIVkiU Order Lauren’s Vegan Comfort Classics cookbook here: http://bit.ly/2y9C1Ep ~~~ RECIPE: Classic Chocolate Cake Makes 1 double-layer, 7- to 8-inch cake PREP TIME: 55 minutes COOK TIME: 15 minutes Ingredients: Cake 1 cup soy milk 1 teaspoon apple cider vinegar 1 cup plus 2⁄3 cup all- purpose flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon sea salt 1⁄3 cup Dutch- processed cocoa powder 3⁄4 cup granulated sugar 1⁄3 cup vegetable oil, or 1⁄3 cup coconut oil, melted 1 teaspoon vanilla extract Chocolate Buttercream 1 cup vegan butter, cubed and chilled 1⁄2 cup Dutch- processed cocoa powder 2 teaspoons vanilla extract 2 to 3 tablespoons soy milk 31⁄2 to 4 cups confectioners’ sugar rainbow sprinkles, for decorating Directions: Preheat the oven to 350°F. Prepare both cake pans by spreading a thin layer of vegan butter on the inside bottom and sides, and then dust with an even coating of flour to help easily remove cake from the pans. Alternatively you could trace the bottom of the cake pan on parchment paper and cut out a circle. Place on the bottom of the greased pan. In a bowl combine the soy milk and apple cider vinegar and set aside to thicken and curdle. In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt. If making the chocolate cake, include the cocoa. Once the soy milk mixture has thickened, combine it with the sugar, vegetable oil, and vanilla extract and stir to combine well. Pour the liquid ingredients into the dry ingredients and fold with a spatula, scraping the edges a few times as you go until the batter is just combined. Do not overmix. Small lumps in the batter are fine, but you shouldn’t see pockets of dry ingredients that aren’t incorporated. Divide the batter between the prepared pans and spread out evenly with a spatula. Slightly shake the pan back and forth to even out the batter. Bake the cakes on the middle rack for 14 minutes and check if a toothpick inserted in the center comes out clean at this point. They may be done at 14 minutes or depending on the thickness of the cakes it could take 15 to 18 minutes. Remove the cake pans onto wire racks and let cool for 10 minutes. To remove the cakes, place the wire rack on top of the cake pan and flip it upside down. Remove the parchment paper from the bottom if you used that. Let cakes cool completely before frosting and assembling. For the buttercream icing, whip the cold butter in a stand mixer or with a hand mixer or food processor until fluffy and smooth. Add the cocoa and continue whipping. Then add the vanilla extract. While continuing to whip add 1 cup of the confectioners’ sugar and then 1 tablespoon of the soy milk. Once incorporated, continue whipping while you add the remaining sugar and soy milk a little bit at a time until the buttercream is fluffy, soft, and spreadable. If not using the buttercream right away, store at room temperature in an airtight container or cover with plastic wrap. For storage longer than 24 hours, refrigerate the buttercream; allow it to come to room temperature before using. You might need to add a small amount of liquid to smooth out the frosting before spreading. To frost a double layer cake, place the first cake layer bottom side down on your serving tray or platter. Using an icing spatula, generously frost the top surface out to the edges of the cake. The frosting should be no more than 3⁄8- inch thick. Place the second cake layer top side down so you now have a flat surface for the top of the cake. Use remaining frosting to frost the entire outside of the cake. Decorate with rainbow sprinkles or as desired. Serve the same day as baking and frosting for best results. Leftovers can be stored in the fridge or at room temperature for 2 to 3 days. If refrigerated, let cake sit at room temperature before consuming to take the chill off. ~~~ SUBSCRIBE: http://bit.ly/1Paam7T WEBSITE: For the latest recipes, style & decor inspiration, visit: http://chatelaine.com FACEBOOK: https://www.facebook.com/ChatelaineMa... TWITTER: @Chatelaine INSTAGRAM: @ChatelaineMag PINTEREST: https://www.pinterest.com/chatelainemag/

Deliciously Ella - Sweet Potato Brownies (New Recipe!)

We've improved the recipe for our Sweet Potato Brownies and they are gooier, richer, and even more chocolaty than before! If you've made these from my old recipe then let me know how you find the new version in the comments. Find the written recipe here - https://deliciouslyella.com/new-and-improved-sweet-potato-brownies/

How to make the Perfect Chocolate cake - Rich, dense moist cake recipe with Ganache Buttercream

This Chocolate cake is the PERFECT cake for carving and building 3D cakes as well as one of the most delicious chocolate cakes you'll ever have for a classic layered cake too!  ___↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ___ Subscribe to my channel https://youtube.com/ashleemariecakes?sub_confirmation=1 I'm finally sharing my perfect chocolate cake recipe - This is always a favorite of my clients, family and friends. This cake plays a "staring" roll over at Working with Lemons Matilda The Musical - Revolting Children music video https://youtu.be/Xi1AodcZQtA PERFECT CHOCOLATE CAKE RECIPE 8 oz unsweetened chocolate 4 C sugar (3 3/4 C for high altitude) 3 C flour (3 1/4 C for high altitude) 1 1/2 tsp baking soda (1 1/4 tsp for high altitude) 1 tsp salt 2 C HOT water with 10 tsp coco powder dissolved in it (2 1/4 C water for high altitude) 1 C sour cream OR greek yogurt 1 C vegetable oil 4 Lrg eggs lightly beaten Preheat the oven to 345 Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool. In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together. In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa Then add the sour cream and oil and whisk. Add the wet mixture in a stream to the dry ingredients and mix until blended. Add the lightly beaten eggs and beat. Add the cooled melted chocolate and mix until uniform in color. Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude) CHOCOLATE GANACHE BUTTERCREAM 20 oz chocolate chopped 1 1/2 C cream 2 tbsp corn syrup (stabilizing) 2 C butter – slightly softened 1-2 C powdered sugar Place the chocolate into a large bowl in a saucepan heat the cream and corn syrup - until just about to simmer Pour it over the chocolate and let it sit for 5 mins - then stir Let the ganache cool to room temp Beat butter and add 1 C powdered sugar add more if needed to achieve a thick buttercream pour the ganache into the buttercream and beat. Chill for 5-19 mins n the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness ALL THE CAKES USING THIS RECIPE Tomatoa – Moana https://youtu.be/DWOn6LQ-sHw Standing Lego Batman cake https://youtu.be/aoELewWsxDA Pikmin Cake https://youtu.be/1DmEyZ_HG50 Doctor Strange Cake https://youtu.be/HOX66gWWnsw Minion cake https://youtu.be/rLAB2AKBOwo Tinkerbell Gruff Cake https://youtu.be/Wy55EoeD9pg Carved Pumpkin Cake https://youtu.be/1iecEqr4bik Batman v Superman https://youtu.be/WahyJCf94e0 Better than anything trifle https://youtu.be/ihhxRAllGTY ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making CONTACT ME - I'd love to work with you ashlee@ashleemarie.com YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: http://ashleemarie.com Facebook: http://facebook.com/ashleemariecakes Pinterest: https://www.pinterest.com//follow/ashleemariecake Instagram: http://instagram.com/ashleemariecakes Twitter: http://twitter.com/ashleemariecake "Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftmeup

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Sweet Potato Chocolate Cake! (vegan!)
Ingredients:
1 cup cooked Sweet Potato - if using purple add two Tablespoons more sweetener
1 cup Water
1 Tablespoon Apple Cider Vinegar
2 teaspoons Vanilla Extract
1/2 cup Lakanto Monkfruit Sugar or Coconut Sugar
1 cup Flour or Gluten Free Flour Blend
1/4 cup Mini Vegan Chocolate Chips
1/4 cup Cacao Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Pinch of Sea Salt
Seltzer Water to adjust Batter

Optional Glaze Ingredients:
1/4 cup Coconut Oil
1/4 cup Cacao Powder
2 Tablespoons of Lakanto Monfruit Sugar or Coconut Sugar
1 teaspoon Vanilla Extract
Pinch of Sea Salt

Our Merch https://teespring.com/stores/maddie-janet

Our Reality TV recap channel:
https://www.youtube.com/user/Madrosed
Maddie's Channel: https://www.youtube.com/user/whatasqu...
Please like & subscribe for more videos :) much love!!
Check out what we do http://youtu.be/7kEJ_BTmMn4

Join the Team on Facebook: http://www.facebook.com/pages/Team-Be...

Janet's Twitter: http://www.twitter.com/madrosed
Maddie's Twitter: http://www.twitter.com/maddiedockery
Janet's Instagram: http://instagram.com/madrosed
Maddie's Instagram: http://instagram.com/mdocks91
Janet's Pinterest: http://pinterest.com/madrosed

Send us something for the Subscriber wall -
It's Beyond Reality
PO Box 644
Montgomery, NY 12549-0644

Audio file(s) provided by http://www.audiomicro.com

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