This recipe is courtesy of the lovely ladies at Daantje, a vegan restaurant in Dordrecht, where their chocolate cake convinced me that vegan can be indulgent as well. I have slightly tweaked their recipe, as is common for me to do. The picture shows the cake as part of vegan chocolate blackberry entremets.
This cake is a little crumbly, you can add 1-2 tablespoons of chia egg replacement to the batter to make it hold together better.
More about me learning how to bake vegan can be found in a blog under the Cook’s Log.
- 210gr flour
- 90gr cocoa powder
- 4 tsp baking powder
- 1/2 tsp salt
- 360gr almond milk
- 200gr moist brown sugar
- 120gr sunflower oil
- 2 tsp vanilla extract
Makes a 25cm round or 20x30cm rectangular cake
Combine the dry ingredients: flour, cocoa powder, baking powder and salt.
Combine the “wet” ingredients (I know, even moist sugar doesn’t really count as wet): almond milk, sugar, oil and vanilla.
Beat the dry ingredients into the wet ingredients in 2 portions, to make a smooth batter.
Spread the batter in a cake tin.
Bake for 30min (rectangle) to 35min (round cake) on 180°C.