Double Chocolate Pudding with Vanilla Chia Pudding

Easy Double Chocolate Pudding with Vanilla Chia Pudding

Ingredients:

Chocolate pudding: (for 2)

• 1 cup of full fat coconut milk
• 1/2 cup of almond milk (or light coconut milk)
• 3 tbsp of maple syrup
• 2 tbsp of cacao powder
• 1 tbsp of corn starch (or tapioca flour)
• 1 tsp of vanilla bean paste
• pinch of salt
• 20g of dark vegan chocolate (80% cacao), in chunks

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Instructions

1. Combine all ingredients, besides dark chocolate chunks, until smooth (I do it in a blender, it's quicker and I'm sure there are no lumps). Bring the mixture to a simmer in a saucepan, then cook for about 2 minutes, whisking continuously. Add dark chocolate chunks and whisk until melted. Remove from heat, let cool slightly, then transfer to cups (mine were inclined in a muffin pan, therefore the diagonal line). You can serve it warm or chiled in the fridge (chilled becomes more firm).
2. For the chia pudding combine 3/4 cup of almond or coconut milk, 1/4 cup of coconut yoghurt, 1 tbsp of maple syrup, 3 tsp of chia seeds and 1 tsp of vanilla paste. Whisk a few times during the first 10 minutes, then place in the fridge for 2-4 hours.

source: https://www.instagram.com/foodievis/

Best Vanilla Layer Cake | Easy and Fluffy Vanilla Cake Recipe

1 hour 45 Minute Easy Moist Vanilla Layer Cake

1hour 45 mins Serves 12-14

Ingredients:

VANILLA CAKE

• 2 1/2 cups (325g) all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 3 tbsp vegetable oil
• 1 tbsp vanilla extract
• 4 large eggs
• 1 1/4 cups (300ml) milk

VANILLA FROSTING

• 1 1/2 cups (336g) salted butter
• 1 1/2 cups (284g) shortening
• 12 cups (1380g) powdered sugar
• 1 tbsp vanilla extract
• 6–7 tbsp (90-105ml) water or milk
• Violet get icing color
• Cornflower blue gel icing color
• Sprinkles*

Rated 4.5/5 based on 1941 customer reviews

Instructions

FOR THE CAKE:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

FOR THE FROSTING:

1. To make the frosting, beat the butter and shortening together until smooth.
2. Slowly add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
4. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.

TO ASSEMBLE THE CAKE:

1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
2. Place the first cake on a serving plate or a cardboard cake round.
3. Spread about 1 cup of frosting evenly on top of the cake.
4. Add the second layer of cake and another cup of frosting.
5. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
6. Press sprinkles into the sides of the cake
7. Color the remaining frosting to your desired shade. I used a mix of purple and cornflower blue gel icing color.
8. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
9. Add a few more sprinkles to the top of the cake. Store in an air-tight container. Cake is best for 3-4 days.

source: https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/