Vegan chocolate cake

An EASY one-bowl cake that you would never know is vegan.




Vegan Chocolate Cake

1½ cups plant-based milk

1 tsp vinegar (white or apple cider)

½ cup vegetable oil

¾ cup granulated sugar

1 cup plain flour (or for a GF alternative, use ½ cup GF flour & ½ cup ground almonds)

⅓ cup cocoa powder

½ tsp baking powder

½ tsp baking soda


Ganache

200ml coconut cream

150g dark chocolate


To Serve

Toasted nuts for garnish

Coconut yoghurt or plant-based ice cream


Preheat the oven to 180°C and line a cake tin with baking paper (1x22cm or 2x15cm tins).


Mix together milk and vinegar and set aside for 5 minutes.


In a large bowl, place the milk mixture, oil and sugar and whisk together to combine.


Add the remaining dry ingredients and whisk together. Transfer to prepared tin.


For a 22cm tin, bake for 35-45 minutes, until a knife inserted comes out clean. For a 15cm tin, 15-20 minutes.


Meanwhile, make the ganache. Place coconut cream and chocolate in a small pot on low heat and whisk continuously until smooth. Transfer to a bowl and place in the fridge until needed.


Once cake has cooked, allow to cool completely before decorating. Use a spoon to swirl the ganache onto the cake and finish with some chopped hazelnuts.