For a super quick and inexpensive vegan chocolate cake experience. The original recipe is taken from bianca zaptka but since this site is a bit overloaded with prose text, I decided to write down the key points for this cake.
Ingredients
The dough:
- wet ingredients:
- 200 ml vegetable based milk (oat, soy, etc)
- 1 tablespoon cidar vinegar
- 100 ml oil
- 100 g apple puree
- dry ingredients
- 200 g flour
- 50 g cocoa powder
- 150 g sugar
- 8 g backing powder
- teaspoon of salt
- 2g espresso (optional)
- 1.5 teaspoon vanilla extract (optional)
- ~100g cherries (optional)
The Frosting:
- 240 ml coconut milk
- 175 g (vegan) bittersweet/dark chocolate
Gadgets:
- 2 big bowl
- preheat oven at 180°C (without air circulation)
- buttered springform pan (20 cm)
Instruction
- For the first part, mix all wet ingredients together meaning: 200 ml vegetable based milk, 100g apple puree, 1 tablespoon cidar vinegar and 100 ml oil
- Now in another bowl mix together 200g flour, 50g cocoa powder, 150 g sugar, 6 g baking powder and espresso*.
- Afterwards put together the dry ingredients into the wet ingredient mixture. Gently mix until homogenous.
- Afterwards, mix the ingredients for about 30 seconds until the liquid dough starts to feel slightly heavier to mix. For me it amounted to 140 whisks*.
- Pour the mixture into your spring form. Optionally, squeeze exess liquids out of the cherries and at them on top of the dough. Bake for 50 minutes
- While it bakes, coarsely mince the 175g of chocolate. Heat up the 240 ml coconut milk just before boiling. Put the chocolate into a bowl, pour the coconut milk onto it and mix until homogeneous.
- After the cake finished baking, leave both frosting and cake outside for a while to let them cool down ( around 1h).
- The original recipe instructs you to let the frosting cool down until solid but i like to just pour it over the cake.
- Garnish as you like
*Further Remarks
- Sounds weird but it is of most importance to pay attention to the time and or amount of whisk when mixing the wet and dry ingredients to control the gluten development since this is essential for the consistency of the resulting cake
- Espresso is said to be a secret ingredient and increases the chocolate flavor, i have a handy 2g package so i use that amount and it worked out for me. (lecker-schmecker)
