Vegan Chocolate Cake

Chocolate Cake Recipe Image

INGREDIENTS

Cake:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1½ teaspoons instant espresso powder
  • ¾ cup unsweetened cocoa
  • 1½ cups soft dark brown sugar
  • 1½ cups hot water from a recently boiled kettle
  • 6 tablespoons coconut oil (90ml)
  • 1½ teaspoons cider vinegar or white wine vinegar

Icing

  • ¼ cup cold water
  • 5 tablespoons coconut butter (try Biona Coconut Bliss)
  • ¼ cup soft dark sugar
  • 1½ teaspoons instant espresso powder
  • 1½ tablespoons unsweetened cocoa
  • 150g dairy free dark chocolate finely chopped (70% or more cocoa solids)

Optional toppings

  • 1 tablespoon edible rose petals
  • 1 tablespoon chopped pistachios

METHOD

You will need a 20cm/8in round springform cake tin – Batter is quite runny so recipe advises a leak proof tin

Preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time.

Prepare the icing first.

Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan to dissolve the chocolate. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool but stir with a spatula every now and again.

Line the bottom of your spring form cake tin with baking parchment.

Put the flour, baking soda, salt, instant espresso and unsweetened cocoa in a bowl and use a fork to mix.

Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 30-35 minutes

When it’s ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. The cake should still be moist inside.

Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.

Once the cake has cooled, stir the icing with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay on the top. Pour the icing over the cooled unmoulded cake, and use a spatula to ease the icing to the edges, if needed.

Decorate the cake with rose petals and chopped pistachios or any topping you prefer. Leave to stand for 30 minutes for the icing to set before serving.

Recipe found on: nigella.com

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