MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Cake With Strawberry Jam Frosting
Categories: Cakes
Yield: 1 Cake
3 1/2 c Self rising flour; sifted
1/4 c Cocoa powder
1 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3 1/2 c Powdered sugar
2 c Plant milk
2 ts White wine vinegar
1 1/3 c Vegan butter;
- partially melted
2 tb Vanilla extract
1 1/2 c Vegan butter
1 c Vegan cream cheese
1/2 c Strawberry preserves
4 c Powdered sugar
1/8 ts Vegan pink food coloring
Preheat oven to 350°F. Grease and line three 7" round cake pans with
parchment.
Mix vinegar with plant milk and set aside until it curdles
In a large bowl, sift together all dry ingredients. In stand mixer,
add plant milk + vinegar mixture, together with vanilla extract and
butter and mix on low until well combined.
Slowly add dry ingredients and continue mixing on medium low speed
until no dry ingredients remain.
Measure cake batter out evenly into three cake pans (I used a scale)
and tap them gently to pop air bubbles before placing them on the
center rack of your oven.
Bake for ~28 minutes until the sides are pulling away from the edge
of the cake pans and the centers spring back to the touch.
Remove from oven and allow cakes to cool completely before frosting.
For frosting, make sure all of your ingredients are at room
temperature. Add sugar to stand mixer with paddle attachment.
Drop in butter, cream cheese, and jam and begin mixing on medium high
until thick and creamy.
Add teensy drops of food coloring (I use a toothpick) until you
achieve desired color.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/
chocolate-cake-with-strawberry-jam-frosting/>
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