Vegan Chocolate Cake
This cake was gone in a day. The taste and texture are so rich and yet so different from traditional chocolate mousse cakes. As a huge chocolate lover, I was surprised how much I liked this non-traditional version of chocolate cake.
This cake was gone in a day. The taste and texture are so rich and yet so different from traditional chocolate mousse cakes. As a huge chocolate lover, I was surprised how much I liked this non-traditional version of chocolate cake.
- for the cake
- • 2 cups all-purpose flour and 3/4 spelt or coconu
- • 1 cup brown or muscovado sugar
- • 3/4 cup vegetable oil (i used olive oil)
- • 500 ml yogurt (dairy free soy yogurt or whatever you want to use)
- • 3 tablespoons raw cacao
- • 1 tsp vanilla extract
- • 1 tsp cinnamon
- • 1 tsp baking soda
- • lemon zest of 1 lemon and orange zest of 1 orang
- • 100-150 g dried cranberries blueberries,currants or raisins or apricots. (i used currant,blueberries and apricots)
- • 1 banana and 50g of shredded almonds (i used thi
- for the cream
- • 3 large ripe bananas
- • 1/2 avocado
- • 1 black chocolate with 70% cocoa (dairy-free)
- • 1 tbsp finely ground flax seed
- • 2-3 tbsp maple syrup ( or other sweetener that y
- • 4-5 tbsp cold-pressed coconut oil
- for the decoration
- • it is optional with whatever you come up with!
- • i used: shredded coconut strawberries and blackberries
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven to 355°F (180°C). Prepare 2 x 8 inch round cake pans by sprinkling with a little oil and flour.
- Sift the flour into a bowl.
- Add sugar, cocoa, vanilla, cinnamon, lemon and orange zest, and dried fruits. Mix very well with a spoon.
- Add the baking soda to the yogurt; when it starts bubbling, add to the dry mixture. Mix thoroughly with a mixer or spoon.
- Start adding the olive oil until everything is well mixed.
- Divide the cake mixture evenly between the 2 pans.
- Bake 30–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- While cooling, prepare the cream by mixing bananas and 1/2 avocado in a blender until smooth.
- Using the water bath method, melt the dark chocolate. When the chocolate is ready, add the coconut oil and mix with the banana and avocado cream with a spoon. Mix well until the cream is completely smooth.
- Spread about 1/3 of the cream over the bottom layer of the cake. You can arrange fruits on top and then leave in the fridge for 20–30 minutes.
- Insert carefully the second layer and generously spread the rest of the cream all over the cake and the sides.
- Leave in the fridge overnight. In the morning, decorate!
A Baker's Unexpected Delight: Vegan Chocolate Cake
Let me tell you a story about a cake. Not just any cake, mind you, but a vegan chocolate cake that defied all my expectations. I’ve always been a bit of a traditionalist when it comes to baking. Creamy buttercream, rich chocolate ganache – those were my comfort zones. But lately, I've been exploring vegan baking, and I have to admit, I've been pleasantly surprised. This particular recipe, a decadent vegan chocolate cake, was a revelation. It started as an experiment, a foray into the unknown world of plant-based desserts. I wasn't sure what to expect, but the results far exceeded my wildest dreams. The initial skepticism I felt quickly melted away as I tasted the first slice.
The aroma alone was captivating – a rich, dark chocolate scent that filled my kitchen with warmth and promise. The cake itself was incredibly moist, a far cry from the dry, crumbly vegan cakes I'd encountered in the past. This one had a wonderful, velvety texture. The chocolate flavor was intense and deeply satisfying, and the subtle sweetness of the cake was perfectly balanced. I paired it with a simple yet elegant vegan cream made from bananas and avocado. (Trust me, it’s amazing!) This unexpected combination created a creamy, decadent layer that complemented the cake beautifully. The whole experience was a testament to the fact that vegan baking can be just as delicious, if not more so, than its traditional counterparts. This recipe became an instant family favorite, disappearing almost as quickly as I could frost it.
The Ingredients: A Symphony of Flavors
I’m a big believer in using fresh, high-quality ingredients. For this cake, I focused on simple, wholesome elements. I used a blend of all-purpose flour and spelt flour for a delightful texture. The brown sugar lent a rich, molasses-like sweetness. A generous helping of raw cacao powder provided that deep, dark chocolate flavor I crave. A touch of cinnamon added a warm, spicy note that perfectly complemented the chocolate. The lemon and orange zest brightened the cake with a burst of citrusy freshness, while dried fruits like currants, blueberries and apricots offered a delightful chewiness. And of course, there was the avocado and banana cream, which is truly the star of the show! This unexpected pairing creates a creamy, decadent layer that is rich in flavor and texture. The smooth and creamy texture of the avocado blends seamlessly with the sweetness of the bananas, creating a perfect balance that is sure to impress.
More Than Just a Cake: A Culinary Journey
Baking, for me, has always been more than just following a recipe. It’s a journey. It’s about experimenting with flavors, textures, and techniques. It’s about creating something beautiful and delicious that can be shared with loved ones. This vegan chocolate cake was no exception. It was a project that pushed my boundaries, challenged my assumptions, and ultimately, rewarded me with an unforgettable culinary experience. The satisfaction of creating something so delicious and unexpected was truly rewarding. Each step of the baking process, from carefully measuring the ingredients to the final frosting, felt like an adventure. And the end result – a moist, decadent vegan chocolate cake – was a delicious testament to that journey.
A Cake for Every Occasion
This recipe is perfect for any occasion, from a casual weeknight dessert to a special celebration. Its richness and complexity make it a showstopper, but the relative ease of the recipe means it's not overly time-consuming. Whether you're a seasoned baker or just starting your culinary adventures, I highly encourage you to give this vegan chocolate cake a try. It’s a recipe that will surprise and delight your taste buds, and maybe even change your perception of vegan baking. And who knows, it might even inspire you to embark on your own baking journey of discovery. So, gather your ingredients, preheat your oven, and prepare to be amazed by the magic of this simple yet unforgettable vegan chocolate cake.
