Ok, this vegan cake is so dense and rich its unbelievable. The cake has a very dark chocolate-y flavor and a creamy, rich ganache paired with fresh strawberries and toasted hazelnuts!! Just go and bake it and I promise you will have no problem finishing many slices of this cake! ;)
Ingredients (makes a 3 layered 6" cake or 2 layered 8" cake)
for the cakes
375 ml (1 1/2 cups) milk of choice (I used almond)
1 Tbs apple cider vinegar
312 g (1 1/4) unsweetened applesauce
140 g (2/3 cup) oil of choice
2 tsp vanilla extract
268g (1 1/3 cups) sugar
258 g (2 cups + 2 Tbs) flour
125 g (1 1/4 cups) cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
118 ml (1/2 cup) hot coffee or just hot water
for the chocolate ganache
400 ml (1 can) full fat coconut milk
270 g (1 1/2 cups) dark chocolate
3 Tbs coconut oil
120 g (1 cup) powdered sugar
the toppings
fruit and nuts of choice, I used about 2 1/2 cups of fresh strawberries, 1/4 cup of hazelnuts and a handful of kiwi and blueberries
*for oil you can use canola, avocado, sunflower...etc, or melted coconut oil.
Instructions
1. On the first day (if you don't want to wait, a simple vegan buttercream would be a delicious substitute for this ganache) make the ganache, heat the coconut milk to a simmer and pour it over the chocolate. Allow the chocolate to melt and then stir to combine. Add the coconut oil and icing sugar and stir until everything is incorporated. Refrigerate overnight.
2. On the second day, preheat oven to 350F. Grease and line three 6 inch pans or two 8 inch pans with parchment.
3. In a large bowl whisk together the milk, vinegar, applesauce, oil, vanilla and sugar. Sift in the four, cocoa powder, baking soda, baking powder, and salt. Whisk until the batter is combined but still lumpy, then add the hot coffee. Whisk everything together.
4. Evenly divide the batter into the prepared pans and bake for 25-30 minutes.
5. Transfer the cakes to a cooling rack. Once the cakes have fully cooled you can assemble.
6. If you want perfectly even layers you can trim the cakes. Frost them however you like and maybe add some sliced fruit or chopped nuts in between the layers for a nice bit of texture!
7. Refrigerate the cake a couple hours before serving for best results. Enjoy!
8. It is best to store this cake in the fridge.
Recipe inspired by the Minimalist Baker's chocolate vegan cake
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