Easter has come and gone and now we’re left with more chocolate than we could possibly consume. Voraciously eating it while watching Netflix is an option. However, you might want to upgrade your leftover Easter vegan chocolate to a delicious dessert that will wow your guests. We’ve got you covered with a yummy, foolproof chocolate cake recipe! It’s rich and flully and requires just a handful of ingredients. It works as a decadent breakfast treat or as a showstopping dessert (perhaps a delightful conclusion to a Friday night vegan takeout dinner?)
If you wanna learn how to make this heavenly dish, watch our handy video recipe or follow the instructions below:
20g corn starch
1 pinch of salt
40g cocoa powder
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 dash vanilla extract
300ml soy milk
100ml vegetable oil
1 tsp lemon juice
100g dark chocolate
Start by preheating your oven to 160°C
Melt the dark chocolate over a double boiler (or bain-marie) and leave it to cool. You can do this in the microwave as well, at a maximum of 700W in 30/40 second intervals.
Pour your dry ingredients into a bowl: flour, corn starch, salt, bicarbonate of soda, baking powder, cocoa powder and sugar.
Whisk them until combined to eliminate any lumps.
Measure your soy milk in a jug, add vanilla extract and lemon juice then leave it for 5/10 minutes. The lemon juice can be replaced with apple cider vinegar. Any acidic ingredient will cause the soy milk to curdle and resemble dairy buttermilk, which will give your cake a fluffier consistency.
Add a dash of coffee to the soy milk to enhance the chocolate flavour.
Add your wet ingredients to the dry. Pour the soy milk into the dry ingredient bowl, followed by the oil and the melted chocolate.
Combine the ingredients using a spatula or a whisk. Don’t overmix.
Grease and flour your cake tin and pour the batter.
Bake it for about 25 minutes at 160°C – insert a toothpick in the centre to see if it’s ready. If it comes out with no wet batter on it or just a few crumbs, your cake is ready.
Leave to cool and enjoy with some vegan ice cream or whipped cream, some hazelnuts and some chocolate shavings.
You can use the same batter to make delicious vegan cupcakes. Just pour it into a muffin tin lined with paper cupcake cases and you won’t have to worry about portions and slices! You can top them with mini chocolate eggs, chocolate chips, vegan whipped cream or vegan frosting.
Check out our other yummy vegan recipes: