Almond Breeze Classic Chocolate Cake is the Sweetest Way to Celebrate Valentine’s Day!

Roses, chocolates, stuffed teddy bears – one of our favourite holidays of the year, Valentine’s Day, is almost here! This February 14th, there’s no better way to treat yourself and your loved ones than with a homemade treat straight from the heart.

Almond Breeze’s decadent, dairy-free Classic Chocolate Cake with Chocolate Frosting is the sweetest way to celebrate. Whether you’re looking to whip up a delicious course to impress friends, let the kids indulge their sweet tooth, or serve a romantic finale to your meal, this dessert will steal the show!

Almond Breeze Chocolate Cake with Chocolate Frosting
1 ½ cups (375 mL) all-purpose flour
3 tbsp (45 mL) unsweetened cocoa powder
1 cup (250 mL) granulated white sugar
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tsp (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 tbsp (30 mL) coconut oil, melted in liquid form
1 cup (250 mL) icing sugar

Directions:  Preheat oven at 350˚F (180˚C). Line an 8” (20 cm) round or square cake pan with parchment paper. In a large mixing bowl, sift together all the dry ingredients. Mix until well incorporated. 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.

Over medium-high heat, bring about an inch of water to boil in a 2-quart (2L) sauce pot. 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.

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.

For more info visit @AlmondBreeze