Chocolate Layer Cake with Mimosa Creamsicle Frosting
makes 1 6-inch cake
For the cake , from Vegan Cupcakes Take Over the World via Chow.com
1 cup nondairy milk (we used homemade almond-oat)
1 tsp apple cider vinegar
3/4 cup natural cane sugar (evaporated cane juice)
1/3 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup cake flour
1/3 cup cocoa powder (Equal Exchange is available at Three Rivers Market)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350.
Whisk together the wet ingredients (milk through vanilla). Set aside while you grease and flour two 6-inch cake pans. Set aside.
Sift together the dry ingredients (flour through salt). Whisk half the dry ingredients into the wet. Add the remaining flour mixture and whisk to create a smooth batter in as few strokes as possible. Divide the batter evenly between the prepared pans and bake until a tester comes out clean, 24-26 minutes.
Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge and turn the cakes out onto the rack, turn over, and let cool completely. Chill until ready to frost, if needed.
For the Mimosa Creamsicle Frosting:
1 12-oz package firm silken tofu
1/2 cup melted refined coconut oil
1/2 cup powdered sugar
1/4 tsp vanilla extract
2 TBSP sparkling wine
pinch salt
zest of 1 orange, divided
1/3 cup Mimosa Reduction, recipe follows
Reserve half of the orange zest and transfer to an airtight container. Puree all other ingredients until very smooth. Chill 8 hours or more.
For the Mimosa Reduction :
juice of 1 orange (about 1/3 cup)
1 cup sparkling wine
Combine ingredients in a small sauce pan. Bring to a boil, reduce heat, and simmer until mixture is reduced to 1/3 cup, about 30 minutes. (To measure, pour 1/3 cup water into your sauce pan before you begin, and mark the level on a ruler or utensil handle. Remove the water and proceed with the recipe.)
To assemble :
Level the bottom layer as needed. Spread on a thick layer of frosting, add the top layer, and spread a very thin layer of frosting over the cake. Transfer to the freezer for 15 minutes. Continue frosting and garnish with reserved orange zest.