Cake can fix all your woes, specially if it is CHOCOLATE! Who doesn’t love some good old chocolate right?
Okay guys. Real talk. I am seriously saying if you make anything from this blog, ANYTHING. Make this Chocolate cake. Please. IT IS THE BEST. I am sorry if I sound self-obsessive but I just couldn’t stop eating this cake I just can’t! can’t! I swear. I’ll stop blabbering and get to the point. So I had this can of coconut cream in my fridge and I was thinking of making my Balsamic strawberry ice-cream but I was in two minds. Then I decided to make something chocolatey and I was thinking I’ll make my chocolate cake. Then I remembered that a lot of you guys have been writing to me and commenting on my posts for more egg-less and vegan recipes and guess what? This cake, you will never ever be able to make out that it has no butter or eggs. I cannot tell you how fast this cake disappeared and how many people were in denial when I revealed to them that it was dairy free and vegan. In a nutshell, I’d date this cake if it were human and this is now my favourite recipe from the blog. Period.
This cake needs very less prep, one large bowl, one handy-dandy whisk and some patience (to not lick the bowl). Also before you ask, I promise, you nobody will be able to guess that this cake is vegan.
If you want to know the products I used for this cake, I will list them here:
*Callebaut’s pack mentions it is vegan but I request you to please check before buying
And! My Instagram friend Sarah sent me these amazing sprinkles from Sweetapolita! They are so darn beautiful you guys! You can see them here, right? They are the most beautiful sprinkles I HAVE EVER SEEN. (not sponsored) You can buy them too, just contact Sarah here and she’ll ship them to you if you’re from India.
Enough of talking now we gotta eat cake!
Best Vegan Chocolate Cake
- 315 gram all-purpose flour
- 280 gram granulated sugar or caster sugar
- 65 gram unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ¼ teaspoon baking soda
- 375 milliliter vegan milk
- 1 tablespoon vinegar or fresh lemon juice
- 140 milliliter sunflower oil or any neutral flavoured oil
- 1 teaspoon vanilla Extract
- 1 ½ teaspoon instant coffee dissolved in 1 tablespoon water
For the frosting/ganache
- 100 ml Coconut Cream
- 150 g Vegan chocolate
- Preheat your oven to 175C, grease and line a cake pan, I used an 8×11 pan.
- In a bowl, add vegan milk and instant coffee, stir to dissolve. Now add the oil, vanilla and vinegar, whisk really well. Set aside.
- In a separate bowl, sift the flour, cocoa powder, baking soda and salt. Add the sugar, stir to combine.
- Now make a well in the dry ingredients and pour the liquids that we mixed earlier into it.
- Mix gently, with a whisk just until it is combined. Do not overmix your batter. A few lumps are okay.
- Pour this batter into your prepared baking pan and bake for 25-30 minutes. The baking time varies depending on your oven heating. When a toothpick inserted in the center of the cake comes out clean, the cake is ready.
Make the frosting:
- Heat the coconut cream in a saucepan or in a microwave till it just reaches a simmer (do not boil)
- Add chopped vegan chocolate into this hot coconut cream and let it sit covered on the counter for 4-5 minutes. After that, stir to combine till it becomes smooth and all the chocolate melts.
- If the chocolate has not melted completely then you can heat the ganache in the microwave (BUT ONLY 10 SECONDS AT A TIME) and keep stirring till it melts.
- Let the ganache cool down for a while (depending on how hot it is where you live). It will thicken as it cools.
- Once the cake is baked, let it cool completely, then spread the frosting on the cake and decorate with fresh fruits or sprinkles! Enjoy! I recommend you keep the cake covered and refrigerated if you live in a hot country. It should last a good 4-5 days but mine disappeared fast.
Buy the ingredients (India):
BUY INGREDIENTS (UNITED STATES):
So… Until next time!