Vegan pink-frosted devil’s food cake

A rich chocolate cake frosted with naturally-colored frosting and topped off with silky chocolate ganache. All vegan too.

28 grams cocoa powder (1/3 cup)
2 grams espresso powder (1 teaspoon)
112 grams semisweet chocolate, finely chopped (4 ounces)
244 grams boiling water (1 cup)
8 grams vanilla extract (2 teaspoons)
2 grams raspberry extract (optional – ½ teaspoon)
244 grams nondairy milk (1 cup)
6 grams apple cider vinegar (1 ½ teaspoons)
24 grams flaxseed meal (3 tablespoons)
150 grams water (½ cup plus 2 tablespoons)
112 grams coconut oil, softened (½ cup)
110 grams vegetable oil (½ cup)
230 grams dark brown sugar (1 cup)
200 grams granulated sugar (1 cup)
308 grams cake flour (2 ¼ cup)
4 grams baking soda (1 teaspoon)
3 grams salt (½ teaspoon)
112 grams semisweet chocolate, finely chopped (4 ounces)
120 grams coconut milk, full-fat (½ cup)
14 grams coconut oil (1 tablespoon)
22 grams light corn syrup (1 tablespoon)
40 grams cashews (¼ cup)
112 grams coconut oil, softened (½ cup)
50 grams non-hydrogenated vegetable shortening (¼ cup)
22 grams corn syrup (1 tablespoon)
12 grams vanilla extract (1 tablespoon)
2 grams kosher salt (½ teaspoon)
20 grams beet puree (1 tablespoon)
2 grams raspberry extract (optional) (½ teaspoon)
200 grams powdered sugar (1 2/3 cups)

View the full recipe at How to Philosophize with Cake →