Ingredients
4 c. non-hydrogenated palm shortening
2 c. unbleached powdered sugar, sifted
1/2 c. agave nectar
1/2 c. safflower oil
1/4 c. unsweetened chocolate, chopped
1/4 c. brewed dark-roast espresso
1/4 c. cocoa powder, sifted
1 tbsp. golden flaxseed meal
3 tbsp. warm water
2 c. flour
1 c. evaporated cane juice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. arrowroot
1/2 tsp. fine sea salt
Pistachio truffles and ground pistachio to garnish
1 1/4 c. vanilla soy or rice milk
3/4 c. safflower oil
1 tbsp. orange oil or extract
1/4 tsp. white rice vinegar
Grated zest of 2 oranges
Preparation
Step 1To make the icing: Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.Step 2Raise the mixer speed to medium. Add the agave nectar and oil. Mix until fully incorporated and the icing is fluffy with a glossy appearance.Step 3In a double boiler, melt the chocolate and then let cool. Add brewed dark-roast espresso, cocoa powder, and the melted chocolate to the icing with the agave nectar and safflower oil. Use immediately, or store in an airtight container. Icing will keep for up to 2 weeks refrigerated or 1 month frozen. After refrigerating, bring to room temperature and beat in a standing mixer to restore the texture before using.Step 4To make the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans by spreading non-hydrogenated palm shortening with a pastry brush. Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.Step 5In a small bowl, combine the flaxseed meal and warm water. Set aside.Step 6In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.Step 7In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.Step 8With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, about 2 minutes.Step 9Fold in the lemon zest to ensure it’s incorporated evenly. (I’ve found that if you add it too soon, it clumps in balls.)Step 10Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.Step 11Bake for about 20 minutes, until a toothpick inserted into one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)Step 12Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.Step 13When ready to serve, garnish with pistachio truffles and ground pistachio as desired.
