GARDEN ROUTE | KAROO NUUS - If you’re looking for a fun cheat meal, try our super easy vegan chocolate cake!
We use vegan butter, olive oil, and vegan chocolate to create a perfectly moist, bouncy cake topped with a decadent chocolate ganache.
This is an easy crowd-pleaser to tow with you to your vegan friend’s birthday celebration, or for a secret chocolate cake binge…we don’t judge.
Ingredients
- Vegan Chocolate cake
- 20 grams of vegan butter, melted, for the cake tin
- 3 Tbsp. cocoa powder, for the cake tin
- 6 cups flour
- 1 cup cocoa powder
- 2 tsp. salt
- 4 tsp. baking soda
- 4 cups brown sugar
- 4 cups boiling water
- 3 Tbsp. instant coffee granules
- 1 Tbsp. vanilla essence
- 20 ml white vinegar
- 330 ml olive oil
- Vegan chocolate ganache
- 100 grams of vegan dark chocolate, finely chopped
- 150 grams of tinned coconut cream
- Pinch salt
- To serve
- 80 grams of chocolate, for curls
- 150 grams of berries of choice
- Edible flowers
Instructions
For the vegan chocolate cake
- Preheat oven to 180°C. Brush a thin layer of melted butter inside a 26cm-diameter bundt tin and dust over the cocoa powder, tapping out any excess. Spray over a layer of non-stick spray.
- Sift the flour, cocoa, salt and baking soda in a bowl and whisk in the sugar.
- Combine the coffee and boiling water together in a separate bowl and mix until dissolved. Add vanilla, vinegar and oil and mix well to combine.
- Pour the wet ingredients into the dry ingredients and whisk to form a smooth batter.
- Pour the cake batter into the prepared cake pan and bake for 1 hour and 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cooling completely before turning the cake out of the pan.
Vegan chocolate ganache
- Place the chocolate in a heat-proof bowl.
- Heat the coconut cream in a small pot until steaming and pour over the chocolate. Allow to sit for a moment and stir to create a smooth, glossy ganache. Sprinkle in salt and stir to combine.
Chocolate curls
- Use a vegetable peeler or a small knife to carefully shave small chocolate curls from the smooth back of the chocolate slab.
To assemble
- Pour the ganache over the cooled cake and serve topped with chocolate curls, berries and flowers.
Pro Tip: Don’t have a bundt tin? Make an equally easy vegan chocolate cake using a large baking tray instead! Pour the warm ganache over the cake to create a shiny glaze, or allow the ganache to cool and spread over the cake like icing.
