Vegan Chocolate Cake
Best Chocolate Cake
Makes 1 x 10-cup bundt
or
1 x 33x23cm brownie pan
Ingredients
For the cake:
-
250
ml
almond milk, see notes
-
15
ml
vinegar, see notes
-
250
g
flour
-
64
g
cocoa powder dutch processed, plus extra for dusting
-
10
g
baking powder
-
8
g
bi-carb or baking soda
-
2
g
fine salt
-
350
g
brown sugar
-
2
chickpea eggs, see notes
-
125
ml
oil, plus extra for greasing pan, see notes
-
15
ml
vanilla paste
-
250
ml
boiling hot coffee
For the glaze and decoration
-
100
g
caster sugar
-
65
ml
water
-
100
g
vegan chocolate
-
50
g
shaved vegan chocolate
Instructions
-
Preheat oven to 170C. Mix the milk with vinegar and let stand for 15 minutes. Grease bundt pan with oil and dust with cocoa powder. If not using a bundt, see notes.
-
In a large bowl, sift together flour, cocoa powder, baking powder and bi-carb soda. Mix in salt and sugar. Make a well in the center.
-
Add the eggs, milk, oil and vanilla and mix until smooth. Whisk in the boiling coffee. The batter will be runny, so don't worry.
-
Pour the batter in the pan and bake for 65 minutes or until a skewer inserted comes out clean. Remove from oven and cover with a plate. Leave for 10 minutes.
-
Remove plate and gently pull the sides of the cake away from the pan. Invert the cake onto a cooling rack and it should slide out easily. Cool completely.
-
Make the glaze only when your cake has cooled. In a small sauce pan, mix together water and sugar. Bring to the boil, and keep boiling for 3 minutes. Take off from heat and let cool until the bubbling subsides.
-
Slowly pour the sugar syrup on the chocolate and mix with a wooden spoon until glossy. Keep stirring until the mix thickens and cools slightly. If it becomes too thick add 1 teaspoon of hot water at a time until your desired consistency.
-
Drizzle the glaze on top of the cake and leave until the glaze stops dripping. Sprinkle with shaved chocolate and serve.
Recipe Notes
- If you have no dietary restrictions, you can use buttermilk and omit the vinegar.
- Any vinegar will do.
- 2 chickpea eggs is 2 tbsp chickpea flour mixed with 2 tbsp water. If you're not after a vegan recipe, you can use 2 large eggs instead.
- Any oil will do, just keep in mind that strong flavored oils will lend a hint of its flavor to the cake.
- If you're using a rectangular pan, simply grease the pan and line with baking paper. Bake for 35 minutes or until a skewer comes out clean.