Updated: Jan 26
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
200ml coconut cream
150g dark chocolate
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.