Happy 100th Blog!

Well I’ve reached a milestone, 100 blogs. Yippee! To celebrate, I baked you all a cake. Unfortunately some of you won’t be able to taste it. I will do my best to resist the urge to enjoy it all to myself and share it with as many people as possible.

And a big thank you to all who’ve supported my blogging endeavors. I look forward to creating 100 more recipes in the year to come.

I got the recipe from Chloe Coscarelli’s website. I’ve always wanted to bake a double layer. Mission accomplished!

Chocolate Cake

  • 3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups water
  • 1 2/3 cup agave
  • 1 cup canola oil
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla extract


  • 1 ½ cups semisweet chocolate chips (dairy-free)
  • 1 cup non-hydrogenated vegetable shortening
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 5 tablespoons soy, almond, or rice milk


Preheat the oven to 350 degrees F. Mix dry.
Mix wet.
Add wet into dry. Do not over mix. Pour batter into 2 greased 9-inch pans.
Bake for 25 minutes and rotate halfway through. Let cakes completely cook before frosting… I was impatient and went ahead to frost and my middle layer disappeared 🙂

Making the Chocolate Frosting

Melt the chips in the microwave and let sit for a few minutes. Beat the shortening with a mixer until smooth. Then, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. Add the melted chocolate chips. Beat on medium speed until combined. Increase speed to high and beat for 2 more minutes until light and fluffy. Add more nondairy milk as needed.

Assembling the Cake

Once the cakes are completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently unmold the cake. Place cakes on a serving plate, and spread a generous layer of frosting on top of the cake. Place the second cake on top of the first and spread a generous layer of frosting on top. I agree with Chloe in leaving the sides unfrosted.

4 responses

  1. Omg – looks so totally delicious! I love the idea of using natural agave nectar in place of refined sugar. Im a big chocolate cake addict – have to try this!!

    • It is honestly the best thing I have ever baked. The only downside is the powdered sugar in the frosting. There aren’t many alternatives to powdered sugar. I think you can use a coconut powder, but that is super spendy. Thanks for commenting 🙂

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