Vegan Dobash Cake
- Gail Nishimura
- Jun 12, 2020
- 4 min read
Light and Fluffy Chocolate Chiffon Cake Glazed with Rich and Decadent Chocolate Pudding
Dobash Cake is a popular chocolate cake eaten and served in Hawaii. It consists of light chiffon chocolate cake traditionally glazed over with a chocolate pudding center and outside. For this recipe, I decided to use Shannon’s “Bakery-Style Vegan Cake” recipe from Yup, It’s Vegan to create a super fluffy chocolate chiffon cake (Link to her original recipe: https://yupitsvegan.com/vegan-white-cake/ ). I also decided to use both vegan chocolate pudding and vegan chocolate frosting to frost this cake. The frosting adds more structure and flavor to the cake while still incorporating the traditional addition of the chocolate pudding. This recipe yields a super decadent and rich chocolate cake perfect for any chocolate lover. I hope you try this recipe out, and let me know in the comments below if you do!
**This recipe is in grams with some US metrics used, to ensure extract measurements.
Cake
Aquafaba mixture:
78 g or 6 tbsp aquafaba
1/4 tsp cream of tartar
Wet ingredients:
480g or 2 cups unsweetened soy milk
8g or 2 tsp white vinegar
8g or 2 tsp vanilla extract
Dry ingredients:
310g or 2 ½ cup cake flour
14g Cacao powder
36 grams potato starch
324 grams white sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Fats:
138 grams vegetable oil
48 grams vegetable shortening
Pudding
1-1/2 cups water
1 cup sugar
1 tsp vanilla extract
1/4 teaspoon salt
1/4 cup unsalted vegan butter (Miyoko’s)
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 cup water
Chocolate Frosting
3 ¾ cup powdered sugar
4 Tbsp cocoa powder
¼ tsp salt
5 Tbsp unsalted vegan butter (Miyoko’s)
5 Tbsp unsweetened plant-based milk
1 tsp vanilla extract
Optional Toppings
Chocolate Shavings
Extra Cake Crumbles
Procedures
Cake
Line and grease two 9 inch cake tins with parchment paper and neutral oil (like canola or vegetable oil) and set aside. Preheat the oven to 350 degrees.
In a medium bowl, combine the soy milk, vinegar and vanilla extract and set aside. In a large bowl, sift in the flour, cacao powder, potato starch, baking powder and baking soda. Add in the sugar and salt and whisk all the ingredients until well combined.
Add the vegetable shortening and vegetable oil and mix well. The texture should be similar to cookie dough.
Pour ⅓ of soy milk mixture into the dough and mix until well combined. Add another ⅓ and mix well until fully incorporated before adding the last ⅓ of the mixture and mix until just combined. Set aside and make the aquafaba foam.
In the bowl of a stand mixer, add the aquafaba and cream and tartar. Turn the mixer on medium and mix until foamy.
Pour in half of the aquafaba mixture into the batter and whisk until well incorporated. Pour the other half of the aquafaba foam into the batter and whisk well until completely combined.
Pour half the batter into a 9 inch pan and the other half into another 9 inch pan. Place the cakes into the oven and bake for 28 minutes. Test with a cake tester or toothpick before removing the cakes from the oven. Place the cakes on a cooling rack and let them cool completely.
While the cakes are baking and cooling make the pudding and frosting.
Pudding
Add the cup and a half of water, sugar, vanilla extract and salt into a medium saucepan. Whisk the mixture together and bring the saucepan to medium heat on the stove top.
In a small bowl, sift in the cornstarch and cacao. Add a half cup of water and whisk until well combined.
Once the sugar, water, vanilla extract, and salt mixture is at a low simmer, add the cornstarch and cacao mixture slowly while mixing. Turn the heat down to low and keep mixing and stirring until pudding thickness and becomes glossy. Turn off the heat and add the butter while still stirring constantly.
Remove the pudding from the heat and pour through a fine mesh sieve into a clean bowl. Let the pudding cool for ten minutes before covering the pudding with plastic wrap lush to the top layer of the pudding (this will help prevent a skin from forming on the top of the pudding). Place the pudding into the fridge to chill completely.
Frosting
In a bowl of a stand mixer, sift in the cacao powder and powdered sugar. Add the salt and whisk until everything is well incorporated. Add the butter and turn the mixer on low speed. One tablespoon at a time, add the plant-based milk until a smooth and thick frosting is acquired. Set aside until ready to frost the cakes.
Assembling The Cake
Once the cakes and pudding have chilled completely, it is time to assemble the cake. On a plate or cake stand, place the one of the cake rounds in the center. Using a piping bag, pipe a ring of frosting on the top edge of the cake to form a ring. Spread a thick layer of pudding inside the ring of frosting.
Take the second layer of cake and gently place it on top of the first layer. Using an offset spatula, frost the sides of the cake evenly with the chocolate frosting. Press the optional cake crumbles or chocolate shavings into the sides of the cake covering the frosting. Pipe frosting on the top edge of the cake to form a ring. Spread a thick layer of pudding in the center of the ring.
Place the cake in the fridge to chill before serving. Cut and serve the cake. Best enjoyed within 5 days.
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