September 24

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Classic Vegan Chocolate Cake

By Gladys Wangari

September 24, 2021


This chocolate cake recipe is a great choice for special occasions or when you need to satisfy a chocolate craving.

This is a chocolate cake recipe I’m proud to share. It’s rich, moist, has the perfect amount of crumb, and is layered with a decadent two-ingredient chocolate ganache.

This cake will be a wonderful indulgence if you love chocolate, and it’s also simple enough to whip up on the spur of the moment.

Everyone will enjoy this cake, whether or not they are vegan. So don’t be afraid to make it for those that usually wouldn’t pick a plant-based cake if on the menu.

You can make a cake with no mixer, no bowl, and no oven.

If you have already looked at the ingredients for this recipe, then that means that you are not looking for a healthier or healthier recipe.

Most people will say that you should only use Dutch-processed cocoa. The reason behind this is that Dutch-processed cocoa has been treated with alkali. Raw cacao is more acidic, and some people say that it shouldn’t be used.

Furthermore, if you have Dutch-processed cocoa at home, then you are in luck, if not, it’s perfectly fine to use either cacao or cocoa! Here is a tip to one of my favorite hot chocolate recipes.

Maple syrup and espresso coffee will complement each other, bringing out the chocolate flavors even more.

A few tips for making the best vegan chocolate cake.

  • Please use scales, not measuring cups for this recipe. The cup measurements vary from country to country, and also, the flour that you use will be a different density potentially to the one that I used. So this is why it’s essential to use an accurate weighing method.
  • The ingredients are coconut sugar, bicarbonate of soda, and baking powder. Coconut sugar can tend to lump, so I’ll sift it before using it. Bicarbonate of soda and baking powder also has a tendency to lump.
  • For better heat distribution and even baking, place your cakes on the middle rack. If you’re baking two cakes, place them side by side. If your oven is too small for that, bake them individually.
  • After the cake cools thoroughly , it needs to sit in the fridge for an hour or two . This will prevent it from absorbing too much moisture when you spread on the ganache.
  • This cake is best prepared ahead of time. The cake should be left on the kitchen bench to cool completely before it’s wrapped and stored in the fridge. I usually prepare it the morning I’m going to serve.

This classic vegan chocolate cake is:

  • Eggless
  • Dairy-free
  • No soy is used in the chocolate you choose to use.
  • Nut-free
  • Palm oil-free 

A thick, creamy, chocolate ganache is layered on top of an easy, dairy-free cake for a decadent cake that will satisfy any sweet tooth.

It’s not too sweet and it certainly doesn’t compromise on flavor. It satisfied my chocolate craving while still allowing some guilt-free eating.

Ingredients

Dry:

  • 2 cups (270g) unbleached plain flour
  • 1 ½ tsp (8g) baking powder
  • ½ tsp (5g) bicarb soda
  • 1 cup (150g) coconut sugar
  • 2/3 cup (60g) cacao powder
  • Pinch of salt (2g)

Wet:

  • 1 cup (220ml) espresso or strong coffee (preferably freshly made and still warm)
  • 1 cup (230ml) any plant-based milk (I’ve tried with soy, almond, and coconut)
  • ½ cup (105ml) neutral oil (I use rice bran oil)
  • 1 tsp (5ml) apple cider vinegar
  • ¼ cup (80ml) good-quality maple syrup

Instructions

1.Preheat the oven to 180C (355F) and place the oven rack in the middle. Grease a 9-inch cake pan and line it with parchment paper. Set aside.

2.In a large bowl, sift all of the dry ingredients, and whisk to combine well.

3.Add eggs, milk, and vanilla to the bowl containing the brown sugar and butter. Whisk them until all ingredients are well-combined and frothy.

4.As for the wet ingredients, please mix them, using the whisk, into the rest of the dry ingredients. Don’t over mix.

5.You can use an egg beater to whisk the egg yolks, sugar, water, and corn starch into a pale yellow froth.

6.Place the cake pan on the middle rack and bake for 45 minutes to 1 hour. The cake is ready when a wooden skewer inserted into the middle of the cake comes out clean. Do not open the oven until you see that the cake is pulling away from the side of the pan.

7.While the cake bakes, you will prepare the chocolate ganache.

8.When the cake is done, let it cool in the pan for 10 minutes before carefully removing it and then letting it completely cool on a wire rack.

9.Put the cake in the refrigerator for a little while to firm up. It will make it much easier to apply.

Gladys Wangari

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