Make This Earth Day Tsunami Cake

April 20, 2021

This recipe, made with new Flora Plant-Based Bricks, is a little challenging, but the payoff is worth it! Be amazed as a tsunami of white chocolate ganache, cookie “dirt” and sprinkles drench a delicious and dairy-free chocolatey cake. Look for nature-inspired cake toppers to add more style to your cake. —Vita Daily

Vegan Devil’s Food Cake
1/2 cup (125mL) Flora Plant- Based Unsalted Bricks, softened
1 1/2 cups (375mL) sugar
1 cup (250mL) oat milk, room temperature
1/2 cup (125mL) brewed coffee, room temperature
1 tablespoon (15mL) vanilla extract
2 teaspoons (10mL) apple cider vinegar
2 cups (500mL) all-purpose flour
1/2 cup + 2 tablespoons (155mL) cocoa powder
2 teaspoons (10mL) baking powder
2 teaspoons (10mL) baking soda
1 teaspoon (5mL) kosher salt

Vegan Chocolate Cream Cheese Frosting
24 ounce (750g) Violife Original Creamy
4 cups (1000mL) confectioners’ sugar
1/2 cup (125mL) cocoa powder
1/2 teaspoon (2mL) kosher salt

Earth Green Ganache
1 cup (250mL) vegan white chocolate baking chips
1/4 cup (50mL) non-dairy milk
Leaf green gel food colouring

Assembly and Decorating
4-6 vegan chocolate wafers
Cookies, roughly crushed
Green decorative sprinkles
Large cake toppers, such as paper butterflies, trees, animals etc.

Preheat oven to 350 F. Prepare two 9” cake pans by lightly greasing with Flora. In a large bowl whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine oat milk, coffee, vanilla, and vinegar. Using an electric mixer, beat Flora and sugar together on high speed until fluffy. Reduce speed to low and gradually add the other ingredients, alternating liquid and dry ingredients. Mix until batter is smooth and completely combined, but avoid over-mixing. Pour batter into prepared pans, dividing evenly between the two. Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before decorating. Vegan Chocolate Cream Cheese Frosting: Using an electric mixer beat vegan cream cheese on high speed until smooth and no lumps remain. Add confectioner’s sugar, cocoa powder, and salt to the bowl and continue to mix on high speed until frosting is thick and creamy. Refrigerate if not using immediately. Earth Green Ganache: In a microwave-safe bowl, add baking chips and non-dairy milk. Microwave for 1 minute, or until baking chips are melted. Whisk well. You want the ganache to be thick, but pourable. Add a small amount of non-dairy milk if ganache is too thick. Stir in a few drops of gel food colouring. Green Ganache: Add a generous scoop of chocolate cream cheese frosting on top of one cake round. Spread frosting into a thick and even layer, making sure the frosting reaches the edges of the cake. Put the other cake round on top and frost to cover sides and top completely. Tape the piece of acetate along the seam creating a collar. Place on top of the cake and pour in the ganache. Top with sprinkles and other decorations. When you are ready to reveal the tsunami effect, pull up the acetate in a swift motion.



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