Vegan Chocolate Cake
Try this Vegan Chocolate Cake recipe.
Try this Vegan Chocolate Cake recipe.
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- ganache:
- 70 gr avocado oil
- 224 ml almond milk unsweetened (for #nutfree use coconut milk)
- 1 tablespoon apple cider vinegar such as braggs
- 126 gr coconut sugar
- 168 gr organic flour or gluten free flour bobs red mil
- 28 gr vegan cocoa santa barbara
- 1 teaspoon gluten free aluminum free baking powder (at high altitude use 1/2 teaspoon)
- 1/2 teaspoon baking soda (at high altitude use 1/4 teaspoon) i
- 56 gr chopped 72% organic chocolate santa barbara: us
- 112 gr 72% chocolate santa barbara use code chefvaness
- 52 gr almond milk unsweetened (for #nutfree use coconut milk)
- 14 gr pure maple syrup
- Carbohydrate 1.0626 g
- Cholesterol 0 mg
- Fat 0.00504 g
- Fiber 0 g
- Protein 0.00504 g
- Saturated Fat 0.00084 g
- Serving Size 1 1 medium cake (10g)
- Sodium 582.126 mg
- Sugar 1.0626 g
- Trans Fat 0.003024 g
- Calories 24 calories
Step-by-step
- Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
- Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
- Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
- Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
- Add chocolate and mix 10 seconds speed 3.
- Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold
- Cool and decorate with chocolate ganache.
- Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
- Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
- Remove and let cool slightly.
- Put the ganache onto the cold cake.
- Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.
My Delicious Vegan Chocolate Cake Adventure
Baking has always been a passion of mine, a way to unwind and create something beautiful and delicious. Lately, I've been exploring the world of vegan baking, and let me tell you, it's been an exciting journey! I've tackled everything from vegan cookies to vegan bread, but nothing has quite captured my heart like this incredibly rich and decadent vegan chocolate cake.
The initial inspiration struck during a weekend getaway to a charming little coastal town. I was surrounded by the scent of salty air and blooming flowers, a perfect backdrop for a baking experiment. I decided to try a vegan chocolate cake recipe I’d found online, but with a twist. Instead of using store-bought ingredients, I opted for high-quality organic cocoa powder, fair-trade coconut sugar, and freshly squeezed almond milk. The result? A revelation! The cake was incredibly moist, intensely chocolatey, and surprisingly light, a far cry from the dense and dry vegan cakes I’d sometimes encountered in the past.
What I loved most about this recipe was its simplicity. The ingredients were readily available, and the method was straightforward, even for a beginner baker like myself. I meticulously followed each step, carefully measuring out each ingredient, ensuring the batter was smooth and well-combined. The aroma that wafted from the oven during baking was intoxicating – a heavenly blend of cocoa, vanilla, and a hint of sweetness.
Once the cake was baked, the real fun began. I prepared a rich and luscious chocolate ganache, which added an extra layer of indulgence. I used dark chocolate for an intense chocolate flavor, balanced by a touch of maple syrup. The ganache was perfectly smooth and glossy, a delightful contrast to the cake’s slightly crumbly texture. The final touch? A sprinkling of cocoa nibs and roasted hazelnuts, adding a delightful crunch and visual appeal.
The cake was a resounding success. My friends and family were completely blown away by its flavor and texture. It was so moist and chocolatey that it practically melted in your mouth. The vegan aspect was almost irrelevant, as the cake was simply delicious, period. This experience solidified my love for vegan baking, opening up a whole new world of culinary possibilities.
I’ve since adapted this recipe to suit my own preferences, experimenting with different types of flour, chocolate, and even incorporating fresh berries into the ganache. The possibilities are endless! This vegan chocolate cake has become a staple in my recipe repertoire, a go-to dessert for any occasion – whether it’s a casual gathering with friends, a family celebration, or a simple treat to brighten up my day. It's incredibly versatile, and easily adaptable to suit different dietary needs and preferences.
More than just a recipe, this vegan chocolate cake represents a journey of culinary exploration and self-discovery. It’s a testament to the power of creativity in the kitchen and the joy of sharing delicious food with loved ones. It’s a recipe that I wholeheartedly recommend to everyone, regardless of your baking experience or dietary preferences. Give it a try, and I guarantee you won't be disappointed!
So, whether you’re a seasoned baker or a complete novice, I encourage you to try this recipe. It’s a wonderfully rewarding experience that will leave you with a delicious cake and a newfound appreciation for vegan baking. Happy baking!
