Popping in to share this birthday vegan brownie cake with you! My boyfriend and I happen to have birthdays that are a day apart (but 2 years apart), so the cake I end up making is double duty for both of us. The good news is that we both love chocolate and the more the better! I made this brownie cake a bit smaller just because we didn’t need an entire cake hanging around the house, along with everything else stashed in the freezer. We have plans to meet friends for drinks, eat Italian food (YES!) and brunch with my parents on Saturday morning. Have a happy weekend, hope yours was filled with drinks with friends and brunching on patios!
p.s. You can make this cake, wrap it in plastic wrap and freeze it before frosting, if you so desire. I find that chocolate cake freezes beautifully, so this will keep for a few weeks in the freezer if you don’t eat it all right away!
Double Duty Chocolate Brownie Birthday Cake
Ingredients
- For the cake:
- 1 cup semisweet chocolate chips
- 1/4 cup almond milk
- 1/2 teaspoon coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup almond milk
- 1/4 cup granulated sugar
- For the ganache:
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon coconut oil
- 1/4 cup almond milk
Instructions
- Preheat the oven to 325 degrees F, grease an 8 inch cake pan and set aside.
- In a large, microwave safe bowl, combine the chocolate chips, almond milk, and coconut oil. Melt in the microwave for 30 second increments, until thoroughly melted.
- Add in the apple cider vinegar, other 1/4 cup almond milk, and vanilla extract. Whisk to combine. Add in the flour, baking soda, baking powder, and granulated sugar. Whisk until smooth and combined.
- Bake for 25-30 minutes, or until cake is set in the middle or a knife inserted in the center comes out clean. Set aside to cool.
- For the ganache: Melt together the chocolate chips, almond milk, and coconut oil, microwaving for 30 second increments until melted.
- Remove cooled cake from pan and pour ganache over the entire cake, spreading evenly onto top and sides. Garnish with chocolate shavings, chopped peanuts, etc.
- Store in refrigerator.
lisalivingwell says
That’s so cool that AJ and you are a day and two years apart! How great to celebrate your b-days together. Hope you had a great day! That looks delicious, especially since we’re completely out of chocolate in our house and I am craving it right now.
The Frosted Vegan says
We are pretty lucky, he will never forget my birthday! No chocolate?! Oy!
Medha @ Whisk & Shout says
Omg I love everything about this vegan yumminess! I don’t have a bundt pan, but I’ve got to make this ASAP: how do you think it would do in two 8″ layers?
The Frosted Vegan says
Thanks Medha! It would do great in 8inch pans! You may need to double the recipe to get two good sizes layers though.
Karis says
That’s so fun that you can celebrate together! Hope you both had a wonderful birthday weekend.
The Frosted Vegan says
Thanks Karis! We had a nice double celebration 🙂
terismyth says
If you are going to make something chocolate, why not use a high quality chocolate like Ghiaradelli or Guittard? It will make a huge difference in taste with the final product.
The Frosted Vegan says
You’re right Teri, using high quality chocolate would only make this cake better!
Thalia @ butter and brioche says
wow this looks wickedly delicious. love it!
The Frosted Vegan says
Thanks Thalia!