Vegan Black Sesame Chocolate Cake with Matcha Cream Cheese Frosting
This is a perfect, moist, crumb Vegan Black Sesame Chocolate Cake with Matcha Cream Cheese Frosting that will wow your non-vegan friends!
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 servings
Ingredients
|| Cake ||
3 cups all purpose flour
½ cup black cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed avocados, about 2
½ cup black sesame seeds, ground
2 teaspoons vanilla
¼ cup vegetable oil
1 tablespoon apple cider vinegar
2 cups water
2 cups sugar
|| Frosting ||
1 cup vegan butter
1 cup Kitehill vegan cream cheese
2 teaspoons vanilla
2 teaspoons Matcha powder
1 pound powdered sugar, sifted
Instructions
Preheat the oven to 350 degrees
|| Cake || Whisk flour, cocoa powder, baking powder, baking soda, and salt together and set aside.
Mash avocado thoroughly. I smashed them through a ricer to make sure it was as smooth as can be. Add black sesame seeds, vanilla, oil, vinegar, and water.
Mix the dry ingredients with the wet until combined. Fold in the sugar.
Pour into a greased and parchment lined 9″ x 13″ sheet cake pan. Bake for 40-45 minutes or until a toothpick poked into the center of the cake comes out clean.
Cool for about 30 minutes before removing from the pan.
|| Frosting || Mix room temperature vegan butter together with vegan cream cheese and vanilla. Sift in the Matcha powder and mix until uniform. Slowly, add the powdered sugar and whip for 30 seconds once fully incorporated.
Generously frost on cooled cake. Topped with aquafaba meringues!!
Notes
For the frosting, I strongly suggest using Earth Balance vegan butter. Vegan butters that are coconut-based will not whip as well.
Keywords: cake, chocolate, cream cheese frosting, matcha, vegan