Chocolate Potato Cake with Raspberry Buttercream Frosting

Chocolate Potato Cake with Raspberry Buttercream Frosting

Recipe found at http://thetolerantvegan.com/2011/06/chocolate-potato-cake

 

Ingredients:

  • 1 cup of mashed potatoes, no seasoning (any baking potato will work)
  • 1 cup lukewarm water
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons instant coffee granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/4 cup Earth Balance Natural Buttery Spread, softened
  • 2 cups vegan refined sugar
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened applesauce
  • 1 tablespoon distilled white vinegar
  • 3 cups vegan powdered sugar
  • 1/2 cup raspberry preserves

 

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit and grease two 8” round cake pans.
  2. Stir together the mashed potatoes and water in a small bowl. It’s okay if there are some lumps left in there.
  3. In a separate bowl, whisk together the flour, cocoa, baking powder, coffee granules, baking soda and salt.
  4. In a third bowl, mix the refined sugar and 3/4 cup of Earth Balance on low speed for 30 seconds. 
  5. Add in the vanilla and the applesauce and continue to mix until just combined, approximately 15 more seconds.
  6. Increase the speed of your mixer to medium/high and slowly add in the dry ingredients and the potato water, alternating between the two until all ingredients are well combined.
  7. Use a spoon to stir in the vinegar and pour the batter into the two cake pans. The batter will be thick, so use a spoon to spread it out evenly.
  8. Bake for 20 minutes, until a toothpick can be inserted and removed cleanly.
  9. After the cake has completely cooled, make the frosting by placing the preserves, powdered sugar, the remaining 1/2 cup of Earth Balance into a large bowl and mixing on medium speed until fully combined. 
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