Anita shepherd's vegan chocolate birthday cake with super-fluffy frosting
Cakes
Disappointed by vegan buttercreams, Anita Shepherd consulted the back of a Cool Whip container and spied a whole lot of corn syrup. She turned to its more wholesome equivalent: brown rice syrup. Added on its own, the syrup made the frosting sleek and glossy, but still heavier and stickier than she wanted. But she discovered that the syrup helped stabilize the base enough that adding almond milk (a whole cup!), made it poof into pillowy ripples in the mixer. Recipe from Anita Shepherd of <a href="http://anitas.co/"><strong>Anita's Creamline Coconut Yogurt</strong></a>, cake recipe adapted via <a href="http://joythebaker.com/2009/07/vegan-chocolate-avocado-cake/"><strong>Joy the Baker</strong></a>. <br /> <br /><em>We've partnered with <a href="http://f52.co/2d3UKth">Bosch</a>, makers of modern appliances like the <a href="http://www.bosch-home.com/us/productslist/cooking-baking/slide-in-ranges/induction-slide-in-ranges/HIIP055U">Benchmark Induction Slide-In Range</a>, to showcase a few ways to keep your friends and family together at the stovetop all winter long. To read more about this cake, check out Kristen Miglore's post </em><a href="TK">The Story—and Secret Ingredient—Behind Our Genius Vegan Chocolate Cake with Super-Fluffy Frosting</a>.
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