Chocolate cake - vegan

Vegan Chocolate Cake - A Delicate Sweet Delight

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 4 hours and 15 minutes (including cooling and refrigeration)
Number of servings: 8

I present to you a recipe for vegan chocolate cake, which not only satisfies your sweet cravings but is also a healthy alternative to indulge yourself. Without milk, eggs, or other animal-derived ingredients, this cake offers a rich and intense flavor thanks to the chocolate and plum jam. Let’s embark on a journey towards a dream dessert!

A Brief Story about Chocolate Cake

Chocolate cake has a fascinating history, being a favorite in kitchens around the world. Originating from the simple combination of cocoa and sugar, the cake has evolved over the centuries, becoming a symbol of celebrations and special moments. The vegan version adds a touch of creativity, proving that you don’t have to give up sweet pleasures, even when choosing a healthier lifestyle.

Ingredients

For the base:
- 200 g wheat flour
- 150 ml coconut milk (semi-solid)
- 125 ml warm water
- 85 g sugar
- 50 ml oil (preferably sunflower or olive oil)
- 20 g cocoa powder
- 1 ½ tablespoons plum jam
- 2 teaspoons vinegar
- 1 teaspoon baking powder

For the cream:
- 450 ml sweetened plant-based whipped cream
- 160 g dark chocolate (55% cocoa)
- 1 tablespoon heaping cocoa powder

For the syrup:
- 1 tablespoon red currant syrup mixed with 50-80 ml still water

For decoration:
- 40 g dark chocolate (55% cocoa), grated or finely chopped

Preparing the Cream

1. Heating the whipped cream: In a pot over medium heat, add the plant-based whipped cream. Stir constantly until it starts to form the first bubbles on the surface. It is essential not to let it boil, but to stop it before it reaches boiling point.

2. Melting the chocolate: Chop the chocolate into small pieces and add it to the warm whipped cream. Mix well until the chocolate is completely melted, creating a homogeneous mixture.

3. Incorporating cocoa: Place the cocoa in a cup and add 3-4 tablespoons of the whipped cream and chocolate mixture. Mix well to avoid lumps, then pour this mixture into the pot with the remaining composition. Allow the pot to cool completely, then refrigerate it for at least 4 hours.

4. Whipping the cream: Once the cream has cooled, remove the pot from the refrigerator and whip the cream with a mixer until it thickens. Cover it with plastic wrap and keep it in the refrigerator until use.

Preparing the Base

1. Preheating the oven: Start by preheating the oven to 190°C. Ensure that the rack is placed in the middle for even baking.

2. Mixing the dry ingredients: In a bowl, combine the flour, cocoa powder, and baking powder. Mix well to ensure the ingredients are evenly distributed.

3. Preparing the wet ingredients: In another bowl, mix the coconut milk, oil, vinegar, and sugar. It is important to use canned coconut milk, making sure to separate the solid part from the liquid. Use only the liquid mixed with a spoonful from the solid part.

4. Incorporating the ingredients: Add the wet mixture to the dry ingredients and mix. Gradually add the warm water in two batches, stirring continuously until you achieve a homogeneous mixture.

5. Adding the jam: Finally, incorporate the plum jam into the batter, adding a note of moisture and flavor.

6. Baking the base: Pour the mixture into a 17 cm diameter cake pan lined with parchment paper. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely in the pan.

Assembling the Cake

1. Preparing for assembly: Line a dish with plastic wrap. Place the first layer of cake and soak it with the currant syrup, allowing it to absorb for 5 minutes. Add about 6 tablespoons of chocolate cream.

2. Continuing the assembly: Add the next layer of cake, repeating the soaking and cream addition process. Continue until all three layers are done.

3. Refrigeration: Place the last layer, soak it, and cover the dish with plastic wrap. Leave the cake in the refrigerator for at least 1 hour to set.

4. Finishing the cake: Remove the cake from the refrigerator, carefully remove the plastic wrap, and flip it onto a plate upside down. Finish the cake with the remaining chocolate cream and sprinkle the grated or finely chopped chocolate on top.

Chef's Tip

For an even more intense flavor, you can add a few drops of vanilla essence to the chocolate cream. Additionally, to add a crunchy note, you can sprinkle roasted nuts or almonds on top of the cake.

Frequently Asked Questions:

1. Can I use another type of jam?
Sure! You can use any jam you prefer, such as apricot or berry jam.

2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Is this cake vegan?
Yes, this recipe is vegan and does not contain animal-derived ingredients, making it suitable for vegans.

Calories and Nutritional Benefits

This vegan chocolate cake recipe is not only delicious but also relatively healthy. Wheat flour provides complex carbohydrates, while dark chocolate offers antioxidants and can help improve mood. With approximately 250-300 calories per serving, it is a better choice compared to traditional cakes.

Ideal Pairings

Serve this cake with a cup of black coffee or flavored tea. Additionally, a vegan vanilla ice cream or a vegan caramel sauce would add a delicious contrast to the soft texture of the cake.

Conclusion

If you’ve made it this far, congratulations! You are now ready to impress family and friends with a vegan chocolate cake that will surely make waves. Enjoy every slice and don’t forget to share this wonderful recipe! Cooking is an art, and every recipe is an opportunity to create something special. So, enjoy the process and let your imagination soar!