An easy, delicious and healthy vegan chocolate cake you can make in no time. You do not need a mixer to make it, as you just mix all the ingredients together.
It does not contain any eggs, butter or milk which makes it perfect for vegans or those fasting, those with high cholesterol or with lactose intolerance or are allergic to nuts.
If you are not allergic to nuts, you an add some almonds on top.
Instead of a vegan ganache you can use a vegan chocolate glaze with tahini. See my Vegan Chocolate Carrot Cake.
Update 2019: The recipe has been updated with a vegan chocolate ganache on top as well as with a video and new photos.
When I decided to make this recipe again, in order to make a video and take better pictures, I decided to add a chocolate ganache on top.
If you want it more “chocolaty” you can also add pieces of dark couverture chocolate or any other vegan chocolate or chocolate chips, in the batter.
In the vegan ganache, just substitute heavy cream with coconut cream. Honey is not necessary.
The ratio for a ganach is 1:1. For example, for 100 grams chocolate you add 100 ml heavy cream.
For the vegan ganache with coconut cream, I found out that it is better to add more chocolate than cream i.e. 100 grams chocolate and 80 grams coconut cream.
If you prefer this ganache sweeter, you can add icing sugar (confectioners’ sugar), to your taste.
How can I make cake flour?
If you do not have self-raising flour or cake flour, it is easy to make it yourself.
Use all-purpose flour, as follows:
For each cup of all-purpose flour (spooned and leveled), remove two tablespoons flour and substitute with two tablespoons of corn flour (cornstarch).
Well, you don’t actually need to add, then remove and then add again.
Just, add 2 tablespoons corn flour (starch) in your measuring cup and then fill it with all-purpose flour.
Sift them together before using and your cake flour is ready!
Why use vinegar in this vegan chocolate cake?
Do not skip adding the vinegar in the recipe, especially if you use water instead of orange juice. This is what will activate the baking soda and make your cake so moist and perfectly light!
If you add orange juice instead of water, then you can skip the vinegar or add both.
If you do not have red wine vinegar, you can substitute it with white vinegar or apple cider vinegar.
What oil can I use?
In this recipe I have used a mild extra virgin olive oil. Well, Greece does have the best quality of olive oil in the world and this is what I usually use for vegan desserts.
A good quality extra virgin olive oil, adds a fruity taste to the cake. However, if the olive oil you use has a strong flavour, you can substitute it with any other vegetable oil or vegan butter.
- 375 grams cake flour
- (or 335 grams all-purpose flour and
- 40 grams corn flour (starch)
- 40 grams cocoa powder (which is less than ½ cup)
- 300 grams (1 ½ cups) sugar
- 2 vanillin capsules or 1 teaspoon vanilla essence
- ½ tsp sea salt
- 1 tbsp orange zest
- 1 cup mild extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 cups water or orange juice
- 1 tsp baking soda
- 200 grams dark chocolate
- 1/4 cup tahini
- Freshly grated black pepper (optional)
- A pinch of coarse sea salt (optional)
- 1 tbsp maple syrup or other vegan syrups
- Preheat the oven to 180o C.
- Put the olive oil and vinegar in a bowl and slightly beat with a whisk
- Combine all the dry ingredients (except baking soda).
- Mix the baking soda in the orange juice and add it to the wet ingredients.
- Add all the dry ingredients to the wet ingredients and mix with a whisk.
- Grease and flour a 26 cm spring-form cake pan.
- Empty the batter in the baking pan.
- Bake cake for 55 minutes or until a knife inserted in the centre comes out clean.
- Set aside for 15 minutes to cool and remove from the cake pan.
- Melt the chocolate over a double boiler.
- Add the tahini and mix.
- Add syrup as well as salt and pepper and mix.
Before using the tahini, mix it well as the oil usually sits on top. If it is too thick, dissolve it with a few tablespoons of hot water.
Instead of maple syrup, I usually use honey as I am not a vegan. The cake is still Lenten (nistisimo) as honey can be eaten during Orthodox fasting.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 205mgCarbohydrates 29gFiber 1gSugar 2gProtein 3g
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Kopiaste and Kali Orexi!