Churro Cake with Chocolate Cinnamon Pudding Icing

Yes, I have been gone. A month without a post. I make for a terrible blogger. I apologize. There will be no excuses here.

So I decided to treat you with a cake.

This is a scrumptious creation… adapted from Love and Olive Oil and Ryan’s Baking Blog comes one of the best cakes I’ve made in my kitchen. The cinnamon and chocolate match is unbeatable. Also, vegans: the cake is VEGAN (the icing isn’t, sorry)! It made my day when I found out.

I think the pictures will tell you the rest of the story.

Easy to make (trust me) and a crowd pleaser. Bake it up!

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CAKE

Makes 2 9-inch layers

Ingredients:

2 1/2 cup all-purpose flour

4 tablespoons cornstarch

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoon cinnamon

2 cup almond milk

2 teaspoon cider vinegar OR rice vinegar (what I used)

1 1/4 cup granulated sugar

2/3 cup oil (I used canola)

2 teaspoon vanilla extract

Method:

Grease 2 round, 9-inch pans with canola oil (or butter). Cut wax paper to fit bottom of pans and lay them down. Grease the wax paper with canola oil (or butter).

Preheat oven to 350ºF.

In a large bowl, mix flour, corn starch, baking powder, baking soda, salt, and cinnamon.

In a medium bowl, whisk together almond milk, vinegar, sugar, oil, and vanilla extract.

Add wet mix to dry mix and stir until smooth.

Dividing batter equally, pour into two pans.

Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool at room temperature for 10 minutes.

Cool in freezer for 20 minutes. Flip out of cake pans, remove wax paper carefully, and freeze for another hour. This step helps when it comes to icing the cake.

Note on freezing: I actually wrapped my cakes up with three layers of saran wrap after an hour and left them in the freezer for three days. On the day I was going to serve the cake, I simply took them out of the freezer, unwrapped them, and started icing. The cakes defrost very nicely in the refrigerator afterwards in about two hours.

CHOCOLATE CINNAMON PUDDING ICING

Makes about 3 cups of icing

Ingredients:

1 cup heavy cream, cold

1 cup milk, cold

3/4 of a 3.4 oz package of instant chocolate pudding

1/8-1/4 teaspoon cinnamon (depending on how strong you want it)

Method:

Mix all ingredients in a medium bowl at high speed with an electric mixer until pudding forms peaks.

Refrigerate for 15 minutes (And try NOT to eat all of it before you start icing).

ICING THE CAKE

Ingredients:

1/2 cup of chocolate pastry filling (If you have it… if not, the icing will do fantastically) 

1/2 ounce baking chocolate for shavings

some chocolate chips for an extra touch

Method:

Place one layer of cake on serving platter and stick wax paper pieces around cake so that platter remains clean.

Slather chocolate filling on top and sandwich it with the second layer.

Ice the rest of the cake generously with a butter knife or cake knife.

Grate chocolate over top of cake.

Boarder cake with chocolate chips.

Keep refrigerated until 5 minutes before you serve it. Let it sit at room temperature for that while.

Devour.

Printable Version

This entry was posted in Vaishnav, Vegan, Vegetarian. Bookmark the permalink.

4 Responses to Churro Cake with Chocolate Cinnamon Pudding Icing

  1. Lee says:

    Omg, I want this cake all over again. It combined 3 of my favorite things: churros, cinnamon, and pudding. DELICIOUS!

  2. Pingback: Bits-n-bats « Linnaly

  3. Vane says:

    K…..your blog makes me so hungry……..

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