Need a go-to vegan chocolate cake recipe? Scratch that… need a go-to chocolate cake recipe in general? This is the ONE!
It’s a fluffy, moist, intensely chocolaty sponge with a creamy-ganache-and-crunchy-walnut filling. It’s everything you ever wanted in a chocolate cake and it convinced many of my non-vegan friends that you do not need eggs or dairy to bake a tasty cake with a great, light and spongy texture.
It’s by far my favourite chocolate cake. The one that I make again and again and it never fails to impress. Seriously, I get the same reactions and praise for this one over and over again.
So give it a try and let me know what you think!
PS: Hot berries and vegan vanilla custard or coconut cream compliment this cake rather perfectly.
- Cake batter:
- 2 ½ cups white flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups sugar
- 2 cups coffee
- ¾ cup vegetable oil
- 1 Tbsp baking powder
- 1 Tbsp White Wine vinegar (Apple Cider vinegar works too)
- 1 Tbsp Vanilla Extract
- pinch of salt
- 1 cup chopped dark chocolate
- ½ cup coconut cream (you can buy coconut cream or use the firm part of a can coconut milk)
- 1 small package of walnuts
- Brew fresh coffee. You can use normal or instant coffee.
- Mix the flour, cocoa powder, baking powder and sugar in a mixing bowl.
- Add the coffee, vegetable oil, vanilla extract and vinegar and mix until you have a smooth batter.
- Oil two round baking tins and pour the batter in the two, divided equally.
- Pop the tins in the pre-heated oven and bake at 175˚C for about 30 minutes or until a toothpick comes out clean.
- Let the two cake layers cool on a cooling rack.
- Meanwhile bring the coconut cream to a boil in a small saucepan, then take it off the stove. Stir in the chopped chocolate until it's all melted and you're left with a thick chocolate cream.
- When the cake layers feel cool to the touch, level them using a long knife if necessary.
- Place the first layer on a big plate or cake stand and cover the top generously with ganache.
- Chop ⅔ of the walnuts into pieces and sprinkle them on top of the ganache & let them sink in.
- Add the second layer of the cake and decorate it with ganache and walnut halves. I like to cover the top with ganache and let it drip down the sides.