Vegan Chocolate Cake
A delicious light and rich deep flavoured chocolate cake. Not sweet and perfect for afternoon tea, dessert or any other time you feel like cake.You probably know by now that whilst some of my recipes look fiddly and faffy, they're actually quite easy to achieve in a home kitchen as much as they are in a private catered client premised or restaurant.This simple recipe requires a couple of bowls and a spatula.. some scales and of course you baking trays.Check out the video below for the full effect experience! Let's bake!
Equipment
- Bowls
- Whisk
- Baking Tray - a deep roasting tray 8 x 10 inches will be perfect
- Baking parchment
- Scales
Ingredients
CAKE
- 150 ml soya / dairy milk
- 1 tsp apple cider vinegar
- 175 gm plain flour
- 50 gm cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 125 gm granulated unrefined sugar
- 75 ml light vegetable oil
- 125 gm apple puree / compote (1.5 x small pot)
- 2 tsp vanilla extract
- 1 tsp coffee granules dissolved in a little hot water
FROSTING
- 200 grams dark chocolate broken in chunks
- 200 ml coconut cream OR whipped aquafaba chickpea brine equivalent - just under a measuring cup
Instructions
How It's Done!
- Follow the instructional video on YouTube via the video below!
- Join the Free Facebook Group to ask all your questions about this recipe https://www.facebook.com/groups/alycjcooksvegan
Video
Notes
You can freeze the cake in portions or whole. Wrap first in parchment and then tightly in cling wrap or an airtight container / freezer bag
If using aquafaba instead of coconut cream for your ganache, you will need around half a teaspoon of cream of tartar to the drained liquid of 1 450g can of chickpeas..to help the whipped liquid 'hold' and stabilise. You can freeze the remainder 'whip' and scoop out for iced coffees with a splash of syrup!
You can split your cake batter between 2 smaller tins of around 7 inches, and double the recipe if you want a larger layer cake
Add cinnamon or ground ginger to the flours for an extra flavour kick!
