Chocolate Cake Recipe
What makes this chocolate cake recipe the best is rich, sweet, and most importantly, incredibly simple to make!
Course: Dessert
Cuisine: vegan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Calories: 480kcal
Ingredients
2 cups of plain flour 275g, all-purpose
3/4 cup of cocoa powder 100g
2 tsp of bicarbonate of soda baking
1 tsp of baking powder
a pinch of salt
1 3/4 cups of coconut milk 450ml
2 tsp of red wine vinegar
1 3/4 cups of brown sugar 320g
1 1/4 cups of sunflower oil 320ml coconut oil is a great alternative
2 tsp of vanilla extract
CHOCOLATE GANACHE FROSTING
250 g of vegan dark chocolate roughly chopped
2/3 cup of coconut milk see note
fresh raspberries to decorate optionally
Supplies wanted
double boiler optional but helpful
parchment paper
cake pan
Instructions
1. Preheat the oven to 325 Fahrenheit (160 Celsius) and grease a 9 inch (23 cm) cake tin and line the base with baking paper.
2. Sift together the flour, cocoa, baking soda, baking powder, and salt in a bowl. Again Sift.
3. In a big bowl combine the coconut milk, vinegar, brown sugar, oil, and vanilla extract, and whisk to combine. Add the mixture of flour and whisk till smooth.
4. Pour the mixture into the prepared cake tin and bake for 40 to 55 mins or till almost no crumbs are attached to a cake tester inserted into the center of the cake.
5. Also, when lightly pressed, the middle of the cake must spring back. Put it on a wire cake rack and leave it in the tin to chill.
6. The chocolate and coconut milk in a small heat-proof bowl over a saucepan of gently simmering water to make the defrosting place.
7. Stir till smooth and melted. Set aside before frosting the cake for an hour, or till slightly thickened (do not refrigerate).
8. Pour the frosting over the cake and use an offset spatula to gently ease the sides down. if you prefer, top it with raspberries.
Notes
When making the chocolate ganache, review the ingredients in your coconut milk and look for that without emulsifiers.
Refrigerate your can of coconut milk overnight. Remove it from the refrigerator and invert and scoop the coconut water off the top before measuring the coconut milk for the ganache.
Store the left coconut milk in an airtight jar in the refrigerator.