Chocolate cream cake (vegan)
Vegan Chocolate Cream Cake I tried this recipe for the first time after seeing that the cake base turned out well for others, so I had some confidence. It seemed convenient for days when you need a dessert without eggs or milk, especially during fasting periods. I've made it several times already, and it has always turned out consistent and tasty. It is made with simple ingredients, without complicated steps. The result is a vegan cake with a moist base, chocolate cream, and glaze. Quick Info Total time: about 2 hours (including cooling) Preparation time: 35-40 minutes Baking time: 30-40 minutes for the base Servings: 12-16, depending on portion size Difficulty: medium Recipe suitable for fasting or when a dessert without animal products is needed Ingredients Base: 3 cups flour (approx. 375 g) 1 and 1/2 cups sugar (approx. 300 g) 1/2 cup cocoa powder (approx. 50 g) 1 packet baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups water (approx. 480 ml) 1/2 cup oil (approx. 120 ml) 2 teaspoons lemon juice 70 g grated vegan chocolate (I used regular vegan chocolate) 2-3 drops rum essence Cream: 50 ml orange juice (from one medium orange) 700 ml water 12-15 tablespoons sugar (depends on how sweet you want it) Rum essence, to taste 5 tablespoons cornstarch (approx. 60 g) 2 tablespoons cocoa powder 150 g vegan chocolate 1 pack margarine (250 g) Syrup: 6 tablespoons sugar 200 ml water Glaze: 100 g vegan chocolate 2 tablespoons water 2 tablespoons oil Preparation Method 1. Prepare the base 1. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and grated vegan chocolate. Mix them to distribute evenly. 2. Then add the water, oil, lemon juice, and rum essence. Mix everything well with a whisk or spatula until there are no lumps. Don’t overmix, just enough to combine. 3. Pour the mixture into a rectangular baking pan lined with parchment paper. The size doesn’t have to be very precise, about 24x36 cm is suitable. 4. Bake in the oven at 180°C for 30-40 minutes. Check after 30 minutes with a toothpick – if it comes out clean, it’s done. 5. Remove the base from the pan and let it cool completely. When cool, cut it into two horizontal slices. 2. Prepare the cream 1. In a pot, combine the orange juice, water, and sugar. Add the cornstarch and cocoa, stirring to prevent lumps. 2. Add the chopped (or grated) vegan chocolate. Heat over medium, stirring constantly. 3. Boil until it thickens like pudding (it feels thick on the spoon and shows on the edges). Don’t leave it unattended, as it can easily burn. 4. Remove from heat and add rum essence to taste. 5. Incorporate the margarine (at room temperature), adding it tablespoon by tablespoon and mixing or stirring vigorously after each addition. 6. Allow the cream to cool in the refrigerator. 3. Prepare the syrup 1. Place the sugar in a small saucepan over low heat and let it caramelize, without stirring too much. 2. When the sugar is melted and golden, carefully pour in the water (be cautious of steam). 3. Leave on heat until the caramel dissolves completely. Cool before use. 4. Prepare the glaze 1. Place the vegan chocolate, water, and oil in a small pot over low heat or in a double boiler. 2. Stir until the chocolate melts and you obtain a shiny glaze. 3. Let it cool for a few minutes, but it should still be fluid when you use it. 5. Assembly 1. Place the first layer of the base on a platter. 2. Soak with half of the syrup using a spoon or brush. 3. Spread half of the chocolate cream in an even layer. 4. Place the second slice of base on top, soak with the remaining syrup. 5. Spread the rest of the cream and smooth it out. 6. Pour the glaze gently, covering the entire cake. 7. After the glaze sets, you can optionally sprinkle grated vegan chocolate for decoration. 8. Refrigerate the cake for at least an hour before slicing. Why I make this recipe often I prefer it because it doesn’t require special ingredients, it can be made during fasting periods, and the texture of the bases remains soft even after a few days. It’s quite adaptable, and you can easily adjust the sweetness level. It doesn’t dry out quickly, which is useful if you want to prepare it a day in advance. Tips and Variations Tips - Use vegan chocolate with at least 50% cocoa, not just any type of vegan chocolate, for a more intense flavor. - It’s important that the margarine is at room temperature when you add it to the cream; otherwise, it won’t incorporate well. - For a straight cut base, use a long, thin knife. Substitutions - You can use brown sugar in the base and cream for a more caramelized flavor. - Orange juice can be replaced with water if you don’t have it, but the cream will have less fruity flavor. - Margarine can be swapped with vegan butter if you want a palm oil-free version. Variations - If you want to reduce sugar, adjust it to taste, but the cream must remain firm. - You can add orange zest or extra rum to the cream for flavor. - Chopped nuts can be added to the base for extra texture. Serving Ideas - It cuts best after sitting in the fridge for a few hours. - It can be served as a vegan cake for occasions, with coffee, or as a simple dessert after meals. - If you want to make it more festive, add pieces of candied fruit between layers or on top. Frequently Asked Questions 1. Does the base remain soft after a few days? Yes, the texture remains moist and tender even after 2-3 days if stored in the fridge. 2. Can I use coconut oil instead of regular oil in the base? Yes, but it will slightly change the flavor and texture; it may be a bit denser. 3. If I don’t have vegan chocolate, can I just use cocoa? For the base and glaze, yes, but the cream will be less flavorful and less glossy. 4. Can the cake be frozen? I do not recommend it, as the texture of the cream and base changes upon thawing. 5. Can it be made without rum essence? Yes, it’s not mandatory, but it will lack a bit of the specific flavor. Nutritional Values Estimate for one serving (out of 16): approximately 290-320 kcal, 5 g protein, 10-12 g fat, 45-50 g carbohydrates. Values vary depending on the exact amount of sugar and type of chocolate used. The cake is dense, so portions should not be very large. Storage and Reheating It keeps well in the fridge, covered, for 3-4 days. The base does not dry out, and the cream remains firm. I do not recommend reheating, as the glaze and cream may melt or soften. It can be served directly cold; at room temperature, it is enough to sit for 15-20 minutes before serving. The vegan chocolate cream cake is one of the simplest options when you need a dessert without animal ingredients, with easily accessible ingredients and a guaranteed result.
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