Chocolate Cake [V]

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.

Ingredients:

  • 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

Recipe:

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.

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