Introduction: Step into a world of indulgence with our luxurious Vegan Blackout Cake recipe. This exquisite dessert combines rich, moist chocolate cake layers with velvety chocolate pudding and a decadent chocolate ganache, creating a symphony of flavors and textures that will tantalize your taste buds. Join us on a journey as we unveil the secrets to creating this show-stopping dessert, from ingredient insights to step-by-step instructions.
Ingredients: For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Chocolate Pudding Filling:
- 1 1/2 cups unsweetened almond milk
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup dairy-free chocolate chips
- 1/2 cup canned coconut milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, applesauce, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Pudding Filling:
- In a saucepan, whisk together the almond milk, cornstarch, sugar, cocoa powder, and salt until smooth.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
- Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
- Chill the pudding in the refrigerator for at least 2 hours, or until set.
For the Chocolate Ganache:
- In a small saucepan, heat the coconut milk until it begins to simmer.
- Remove the saucepan from the heat and add the chocolate chips. Let them sit for 1-2 minutes to soften.
- Stir the chocolate chips and coconut milk together until smooth and glossy.
- Let the ganache cool slightly before using it to assemble the cake.
Assembly:
- Once the cakes and pudding are completely cooled, place one cake layer on a serving plate.
- Spread the chilled chocolate pudding evenly over the top of the cake layer.
- Place the second cake layer on top of the pudding layer.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache over the top and sides of the cake, creating a sleek finish.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the ganache to set.
- Serve slices of the Vegan Blackout Cake chilled, and enjoy the indulgent goodness!
Useful Information:
- Unsweetened almond milk and applesauce replace traditional dairy and eggs in the cake batter, making this recipe suitable for vegans and those with dairy allergies.
- Coconut milk lends a rich and creamy texture to the chocolate ganache, while dairy-free chocolate chips provide the indulgent chocolate flavor.
- Cornstarch acts as a thickening agent in the chocolate pudding filling, creating a luscious and velvety consistency.
- This Vegan Blackout Cake is perfect for special occasions, birthdays, or any time you crave a decadent chocolate treat that’s both vegan-friendly and irresistibly delicious.
![](https://ketosisguide.us/wp-content/uploads/2024/06/430614375_334820676240065_6292752683064248159_n.jpg)
Introduction: Step into a world of indulgence with our luxurious Vegan Blackout Cake recipe. This exquisite dessert combines rich, moist chocolate cake layers with velvety chocolate pudding and a decadent chocolate ganache, creating a symphony of flavors and textures that will tantalize your taste buds. Join us on a journey as we unveil the secrets to creating this show-stopping dessert, from ingredient insights to step-by-step instructions.
Ingredients: For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Chocolate Pudding Filling:
- 1 1/2 cups unsweetened almond milk
- 1/4 cup cornstarch
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup dairy-free chocolate chips
- 1/2 cup canned coconut milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, applesauce, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Pudding Filling:
- In a saucepan, whisk together the almond milk, cornstarch, sugar, cocoa powder, and salt until smooth.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- Once the mixture has thickened, remove it from the heat and stir in the vanilla extract.
- Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
- Chill the pudding in the refrigerator for at least 2 hours, or until set.
For the Chocolate Ganache:
- In a small saucepan, heat the coconut milk until it begins to simmer.
- Remove the saucepan from the heat and add the chocolate chips. Let them sit for 1-2 minutes to soften.
- Stir the chocolate chips and coconut milk together until smooth and glossy.
- Let the ganache cool slightly before using it to assemble the cake.
Assembly:
- Once the cakes and pudding are completely cooled, place one cake layer on a serving plate.
- Spread the chilled chocolate pudding evenly over the top of the cake layer.
- Place the second cake layer on top of the pudding layer.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache over the top and sides of the cake, creating a sleek finish.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the ganache to set.
- Serve slices of the Vegan Blackout Cake chilled, and enjoy the indulgent goodness!
Useful Information:
- Unsweetened almond milk and applesauce replace traditional dairy and eggs in the cake batter, making this recipe suitable for vegans and those with dairy allergies.
- Coconut milk lends a rich and creamy texture to the chocolate ganache, while dairy-free chocolate chips provide the indulgent chocolate flavor.
- Cornstarch acts as a thickening agent in the chocolate pudding filling, creating a luscious and velvety consistency.
- This Vegan Blackout Cake is perfect for special occasions, birthdays, or any time you crave a decadent chocolate treat that’s both vegan-friendly and irresistibly delicious.
Nutritional Information (per serving):
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 4g
Smart WW Points: 11 per serving
Conclusion: Elevate your dessert game with our sumptuous Vegan Blackout Cake. With layers of moist chocolate cake, creamy chocolate pudding filling, and glossy chocolate ganache, each bite is a heavenly indulgence. Whether you’re hosting a dinner party or treating yourself to a special dessert, this decadent cake is sure to impress. Plus, with its vegan-friendly ingredients and low Smart WW points, you can enjoy guilt-free indulgence with every slice. So, gather your ingredients and get ready to dazzle your taste buds with this luxurious dessert masterpiece!