Vegan Chocolate Cake
INGREDIENTS
For the Chocolate Cake:
- 230 g Self-raising flour
- 180 g Sugar
- 240 ml Soy plant milk
- 6 tbsp Vegetable oil
- 1 tsp Vanilla extract
- 60 g Melted dark chocolate
- 0.5 tsp Baking soda
- 1 tbsp Instant coffee
- 3 tbsp Boiling water
- 1 tsp Vinegar
For the Caramelised Hazelnut:
- 120 g Toasted hazelnuts
- 80 g Sugar
- 1 tsp Vegetable butter
- 2 tbsp Water
For the Chocolate Frosting:
- 200 g 52% cocoa dark chocolate bar
- 50 ml Oat plant milk
- 50 ml Plant cream
For the Toppings and Plating:
- Raspberries, to taste
INSTRUCTIONS
For the Chocolate Cake:
- 1 Preheat the oven to 180°C. Grease a rectangular tin with oil or butter and dust with flour.
- 2 Mix the instant coffee with the boiling water and let cool.
- 3 In a large bowl, combine the flour, baking soda and sugar.
- 4 Add the soy plant milk, the cooled coffee, the melted dark chocolate, the oil, the vanilla extract and the vinegar. Mix well until you have a smooth batter.
- 5 Pour the batter into the tin and spread evenly.
- 6 Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Let the cake cool in the tin for 30 minutes, then turn out onto a rack. Allow to cool completely.
For the Caramelised Hazelnut:
- 1 In a pan, combine the sugar with the water and let it caramelise, stirring constantly so the caramel doesn’t burn.
- 2 Add the hazelnuts and stir well. Then add the butter and mix thoroughly.
- 3 On a work surface, place a sheet of baking paper and transfer the hazelnut mixture, spreading it out to cool.
- 4 Coarsely chop the caramelised hazelnuts.
For the Chocolate Frosting:
- 1 In a saucepan, melt the chocolate with the oat plant milk and the plant cream until you have a smooth, glossy ganache.
For the Toppings and Plating:
- 1 Turn the cake out (let it cool well so it doesn’t break), spread the chocolate frosting over it, sprinkle the caramelised hazelnuts on top and add the raspberries.
