Wednesday, July 17, 2013

Blood Orange Chocolate Confetti Cake

So, our store is 2. Right now at 2pm. Lets break out the balloons!

Some of the employees here are vegan, so I made a vegan cake. I wanted to be sure that we could all eat! The batter is really thick and sticky, and makes a dense and moist cake with a slightly fudge-y crumb. If you aren't vegan and would like the cake to be more fluffy, go ahead and add an egg.

And the frosting... The frosting recipe is after the pictures!

Blood Orange Chocolate Confetti Cake

3 cups flour
6 tbsp cocoa powder
2 tsp baking soda
pinch or two of salt
2 cups sugar
3/4 cup Blood Orange Olive Oil + some for greasing the pan
1 cup Tofutti Sour Cream
1 cup Almond Milk
1 container hard sugar sprinkles

Preheat your oven to 350 degrees. Use a drizzle of the Olive Oil to grease an 11x14 pan.

Combine the sugar, Olive Oil, sour cream and milk in a large bowl. Stir to combine. In another bowl, stir the four, cocoa powder, baking soda and salt together.

Stir them together in batches, slowly. Mix well, until everything is moistened. Pour the sprinkles into the batter and stir to distribute.

Turn out into the pan. The batter is very thick and sticky, so smooth it out as best as you can. If it is too thick and sits in a lump, try mixing in a couple extra tablespoons of Almond Milk.

Bake for 35-45 minutes. A toothpick inserted in the center should come out clean.

Cool. Drizzle with frosting before serving.

Orange Frosting

3/4 cup confectioner's sugar
3 tbsp Mandarin Orange Balsamic
1 tsp vanilla extract
Water as needed

Stir the ingredients together until it makes a smooth paste. Add water, by teaspoon as needed until you reach a consistency that you can drizzle.

You don't need a lot, just a little drizzle on each piece before serving will do you. I also think this would be great using the Vanilla Balsamic, and a touch of orange juice instead of water.

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