Straight-up chocolate cake

Straight-up chocolate cake

By
From
Vegan Goodness
Makes
1 x 18 cm
Photographer
Jessica Prescott

This is an adaptation of Isa Chandra’s Just Chocolate Cake from her Post Punk Kitchen blog (theppk.com). Because sometimes you just wanna eat a cake with all the sugar and all the gluten.

Ingredients

Quantity Ingredient

For tht wet ingredients

Quantity Ingredient
250ml coconut milk
1 teaspoon apple cider vinegar
175g granulated brown sugar
75ml coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the dry ingredients

Quantity Ingredient
125g plain flour
60g cocoa powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt

To decorate

Quantity Ingredient
200g vegan dark chocolate, chopped and melted
handful dehydrated raspberries
coconut milk, to serve

Method

  1. Preheat the oven to 180°C.
  2. Whisk together the coconut milk and cider vinegar in a large bowl and leave to curdle for a moment while you line your cake tin with baking parchment.
  3. Add the sugar, coconut oil, vanilla and almond extract to the milk mix and whisk to combine. Combine the dry ingredients together in a small bowl (although I just do this in my measuring cup). Add them to the wet ingredients, whisking as you go, and then continue to whisk until it’s smooth and thoroughly combined.
  4. Pour the batter into the tin, scraping out the mixture with a spatula. Wriggle the cake a little to make the surface is even. Bake for 35–40 minutes and then check the cake with a skewer or toothpick. If it comes out clean, remove the cake from the oven. Lift the cake out of the tin and allow to cool.
  5. Pour melted chocolate over the top, sprinkle with freeze-dried raspberries and then serve with runny coconut cream. Serious mouth-orgasm material.

Ch-ch-ch-ch-changes…

  • If you can’t find dehydrated raspberries, use pistachios, pomegranate seeds or something else vibrant. You can also make this cake gluten-free by using a half/half blend of buckwheat and rice flour, and then adding a few extra tablespoons of buckwheat or coconut flour to thicken it a little.
Tags:
healthy
vegan
vegetarian
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