But I digress. The ring dings. So, how could we work this out. Well, I already have a vegan chocolate cake recipe I use for chocolate vegan whoopie pies and have made three times now so I know it should work well for this and hold the circular cutout shape. Add in a basic easy coconut whipped cream recipe for the filling and success!
We are now the happy owners of a batch of tidy delicious hand-held cakes made of cream-filled devils food and that are healthy and vegan and all things are good.
(Makes 6-8 cakes)
Vegan Devils food Cake
- 1 cup nut milk activated 10 min with 1 tsp apple cider vinegar
- 3/4 cup fruit puree (I blended a peeled sweet apple and banana)
- 1/2 cup cacao powder (I use this brand)
- 1/3 cup coconut oil, melted
- 1 cup flour (I use this brand)
- 1/2 cup coconut palm sugar (I use this brand)
- 1 tsp vanilla paste (I use this brand)
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch tsp salt
Whipped Coconut Cream Filling
- 1 14 ounce can coconut cream (I use this brand)
- 3 tbsp coconut sugar
- pinch of salt
Chocolate Dipping Sauce
Preheat oven to 350 degrees F (180 C). Mix the dry ingredients in a small bowl, and then mix the wet ingredients in a larger bowl, and pour dry into wet. Use a mixer or stir by hand. Pour batter into a metal pan coated with coconut oil and dusted with flour. Bake for 20 minutes or until knife pulls clean.
Then let the cake cool. I mean for hours. Sorry for ye with little patience, but if you try to cut the circles, or worse fill them with cream too early, there will be a FAIL.
Once your cake is cool, use a 2 1/2 inch diameter cookie cutter or glass or jar lid to cut out as many circles as possible. I got 8 out of my square layer, though 1 had a bit of a side cut off. I chopped up the left-over cake chunks to add to smoothie bowls! Great side benefit of this recipe!
Piping Coconut Cream
While those slices sit and cool even more, make the coconut cream filling. Blend all ingredients, and if you do this early, refrigerate it, it is in fact easier to pipe once chilled. To do this, I inserted a tip into a plastic sandwich bag, cut off the bag corner, filled the bag with the cream, and piped gentle into the center top of each cake circle, or even into each side if you want a lot of cream in the center as we do!
Chocolate Dipping Sauce
Once filled, stir up the chocolate dipping sauce. A few notes on this: the coconut oil must be melted to use; we melt it by putting the entire jar in a pot of just boiled water. And please use pure maple syrup to be sure the chocolate doesn’t seize up.
Once it is mixed it up, you are ready to coat the cakes. Some people use two forks to dip the cakes, but I didn’t make enough sauce to make that deep enough, so I used a spoon to coat each one, and let them drain on a baking rack.
Word of warning, move fast after you mix up the chocolate coating because the coconut oil makes the sauce actually begin stiffening in the bowl as the coconut oil within cools. If that does happen, just zap it in the microwave but ONLY for a few seconds.
Once the cakes are coated with chocolate, you can freeze them a few minutes to speed up the chocolate-coating-set process but we didn’t even find it necessary – perhaps we were too impatient to eat them!(haha!).
Once set, they are ready to eat! Enjoy!
OPTIONAL SWAP FOR COCONUT CREAM:
One Instagramer asked for an alternative for the coconut cream. So here is a recipe to use cashew cream instead. It is has a more custard-y texture:
Blend until creamy 3/4 cup cashews (previously soaked at least 20 min in hot water or overnight in cold water in refrigerator), 1/2 cup water, 2 tablespoons maple syrup or 2 dates, and 1/2 tsp vanilla paste.
Comment here or tag me on Instagram if you make any of these recipes! And if you want to share, use the sharing tabs above and below the recipe! Thank you!