Vegan Chocolate Cake

Vegan Chocolate Cake: A Delicious and Decadent Treat

If you’re searching for a dessert that truly satisfies your sweet tooth without compromising your values, then look no further than Vegan Chocolate Cake! This delectable treat is not only rich and chocolatey but also incredibly easy to make, making it a fantastic choice for both novice bakers and seasoned pros. Did you know that this cake is celebrated for its moist texture achieved through the combination of mineral water and oil? This unique twist not only elevates the flavor but also allows the cake to remain entirely plant-based.

What sets this vegan chocolate cake apart from its traditional counterparts is the creamy, luscious ganache made from vegan whipped cream and rich dark bittersweet chocolate. Imagine enjoying a slice of this delightful cake at family gatherings or sending a piece as a sweet surprise in your child’s lunchbox! Just like our popular Vegan Vanilla Cupcakes, this cake is guaranteed to impress your guests and make you the star of your next gathering. So, get ready to roll up your sleeves and create a cake that everyone will love and devour!

What is Vegan Chocolate Cake?

So, what’s the scoop on Vegan Chocolate Cake? Well, let’s dive into this delightful dish! You might be wondering, “Does vegan mean it’s boring or bland?” Definitely not! This cake bursts with rich flavors and a moist texture that will have you begging for another slice. Legend has it that chocolate cakes have been around since the early 19th century, where the term “chocolate cake” was coined. Perhaps the secret to its popularity lies in the classic saying: “the way to a man’s heart is through his stomach.” And who can resist chocolate?

With a humorous twist in its name, “Vegan Chocolate Cake” encourages us to rethink our ideas about plant-based desserts. So why not give it a whirl? Your taste buds might just thank you later!

Why You’ll Love This Vegan Chocolate Cake

There are countless reasons to adore this Vegan Chocolate Cake, and here are three prime highlights that set it apart from the rest.

1. Decadent Flavor: This cake is packed with rich chocolatey goodness, perfect for anyone looking to indulge. The combination of cocoa, espresso powder, and dark bittersweet chocolate will make your taste buds dance with joy!
2. Cost-Effective: Baking at home is often more budget-friendly than purchasing sweet treats from a bakery. You can whip up this cake without breaking the bank, so you’ll have plenty of money left over to indulge in some fabulous toppings.
3. Creative Toppings: The cake’s simple yet elegant design allows for endless customization! Top it with vegan whipped cream, a medley of fresh berries, or a dusting of powdered sugar to take it to the next delicious level.

If you love this dessert, you might also be a fan of our Vegan Red Velvet Cake, which offers another chocolatey indulgence with heart! But trust us, once you try this Vegan Chocolate Cake, you’ll want to share it with friends and family!

How to Make Vegan Chocolate Cake

Quick Overview

The beauty of this Vegan Chocolate Cake lies in its simplicity. With straightforward ingredients and clear directions, you’ll have a show-stopping dessert in no time. Plus, it takes just about an hour from start to finish, including baking time! Not to mention, the result is a satisfyingly rich and moist cake that will delight chocolate lovers of all ages.

Key Ingredients for Vegan Chocolate Cake

• 250 g wheat flour or spelled flour (Type 405 or 630)
• 50 g of baked cocoa
• 3 TL Espresso powder
• 120 g of sugar
• 1 PCK Vanilla sugar
• 2 TL baking powder
• 1 pinch of salt
• 300 ml mineral water (with a lot of carbon dioxide)
• 90 ml neutral cooking oil (e.g., rapeseed oil)
• Some fat for the shape
• 600 g vegan whipped cream
• 400 g dark bittersweet chocolate
• 100 g fresh berries (e.g., blueberries and blackberries)
• 1 tablespoon chocolate asspel

Step-by-Step Instructions:

1. Preheat the Oven: Start by preheating your oven to 180 degrees Celsius (or about 350 degrees Fahrenheit) with the top and bottom heat settings. Remember to grease a 26 cm springform pan slightly.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cocoa, espresso powder, sugar, vanilla sugar, baking powder, and salt.
3. Combine Wet Ingredients: Next, add the mineral water and neutral cooking oil to the dry ingredients. Using a whisk, quickly stir everything together until you have a smooth, lump-free batter.
4. Bake the Cake: Pour the cake batter into the prepared springform pan. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely.
5. Prepare the Ganache: For the ganache, chop the dark chocolate into small pieces and place it in a bowl. In a saucepan, heat the vegan whipped cream until it starts to bubble. Remove it from heat and pour it over the chopped chocolate. Allow it to sit for about 5 minutes before mixing until smooth.
6. Assemble the Cake: Halve the cooled cake horizontally to create two layers. Once the ganache has thickened, use a whisk to whip it until fluffy. Spread it generously between the two layers and on top of the cake.
7. Decorate: Finish with fresh berries and a sprinkle of chocolate asspel, if desired.

What to Serve Vegan Chocolate Cake With

Pair this delightful Vegan Chocolate Cake with a dollop of vegan whipped cream, a scoop of dairy-free ice cream, or some luscious fresh fruit. For drinks, a warm cup of coffee or a chilled glass of almond milk complements the richness of the cake perfectly. You could also consider a zesty citrus tea to cut through the sweetness, leaving a balanced and enjoyable dessert experience.

Top Tips for Perfecting Vegan Chocolate Cake

To guarantee your cake turns out perfectly, here are a few handy tips:

• Ingredient Substitutions: If you’re short on one of the baking staples, substitutions can work wonders. For instance, apple sauce can replace oil for a lower-fat option!
• Timing: Keep an eye on the baking time. Ovens can vary significantly, so do the toothpick test to determine when the cake is perfectly baked.
• Don’t Rush the Ganache: Allow the ganache to cool properly before whipping it. A cold bowl can also help achieve a great texture!

Storing and Reheating Tips

If you have leftovers (though we doubt it!), store the Vegan Chocolate Cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. If freezing, wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to indulge again, simply thaw it in the refrigerator overnight.

This Vegan Chocolate Cake isn’t just a dessert; it’s a fun and indulgent way to brighten up any gathering or simply treat yourself. So what are you waiting for? Get in the kitchen and start baking this delightful cake today!

Vegan Chocolate Cake: A Delicious and Decadent Treat

If you're searching for a dessert that truly satisfies your sweet tooth without compromising your values, then look no further than Vegan Chocolate Cake!

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Ingredients

  

• 250 g wheat flour or spelled flour Type 405 or 630
• 50 g of baked cocoa
• 3 TL Espresso powder
• 120 g of sugar
• 1 PCK Vanilla sugar
• 2 TL baking powder
• 1 pinch of salt
• 300 ml mineral water with a lot of carbon dioxide
• 90 ml neutral cooking oil e.g., rapeseed oil
• Some fat for the shape
• 600 g vegan whipped cream
• 400 g dark bittersweet chocolate
• 100 g fresh berries e.g., blueberries and blackberries
• 1 tablespoon chocolate asspel

Instructions

 

• Preheat the Oven: Start by preheating your oven to 180 degrees Celsius (or about 350 degrees Fahrenheit) with the top and bottom heat settings. Remember to grease a 26 cm springform pan slightly.
• Mix Dry Ingredients: In a large mixing bowl, combine the flour, cocoa, espresso powder, sugar, vanilla sugar, baking powder, and salt.
• Combine Wet Ingredients: Next, add the mineral water and neutral cooking oil to the dry ingredients. Using a whisk, quickly stir everything together until you have a smooth, lump-free batter.
• Bake the Cake: Pour the cake batter into the prepared springform pan. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely.
• Prepare the Ganache: For the ganache, chop the dark chocolate into small pieces and place it in a bowl. In a saucepan, heat the vegan whipped cream until it starts to bubble. Remove it from heat and pour it over the chopped chocolate. Allow it to sit for about 5 minutes before mixing until smooth.
• Assemble the Cake: Halve the cooled cake horizontally to create two layers. Once the ganache has thickened, use a whisk to whip it until fluffy. Spread it generously between the two layers and on top of the cake.
• Decorate: Finish with fresh berries and a sprinkle of chocolate asspel, if desired.