When you need to make a cake without eggs, things don't always go as planned. I experienced this at a loved one's birthday who is allergic, and after some unexpected adjustments, I ended up with a 'reconstituted' cake with chocolate cream, nuts, and Amaretto liqueur. The base didn't turn out perfect, but the taste pleased everyone, especially if you like chocolate.
Quick Info
Total Time: about 4-5 hours (including cooling)
Preparation Time: 30-40 minutes
Baking Time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe Type: vegan cake, dessert for birthdays or special occasions
Ingredients
For the base:
3 cups white flour
1 cup sugar
1/2 cup oil
2 cups plant-based or cow's milk, as preferred
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cocoa powder
For the cream:
800 ml milk (can be plant-based or cow's)
4 tablespoons sugar
2 heaping tablespoons cornstarch
300 g chocolate with nuts (or plain with 50-60% cocoa)
100 g ground walnuts
50 g coarsely chopped almonds
1 small glass of Amaretto liqueur
For the syrup:
2 tablespoons sugar
250-300 ml water
2-3 tablespoons Amaretto liqueur
For decoration:
200 g chocolate with 52% cocoa
100 ml whipping cream (or plant-based alternative)
Chocolate curls (optional)
Lime zest
Frozen or candied cherries
Preparation Method
1. Preparing the base:
In a large bowl, mix the flour, baking powder, baking soda, and cocoa. In another bowl, combine the oil, milk, sugar, and vanilla (if using). Pour the liquid mixture over the flour mixture and quickly mix with a spatula or whisk. Pour the batter into a round cake pan lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for 35-40 minutes. The base is ready when it passes the toothpick test.
2. Cooling and preparing the base:
Let the base cool completely in the pan. Mine rose more in the center, so I trimmed the top to level it, then sliced it into three. I crumbled the domed part by hand for the reconstitution stage.
3. Preparing the cream:
Boil 700 ml of milk with sugar in a small saucepan. Separately, mix the cornstarch with 100 ml of cold milk. When the milk boils, pour in the cornstarch mixture and continuously whisk over low heat until the cream thickens. Remove from heat, add the broken chocolate pieces, and stir until fully melted. Once the cream has cooled slightly, add the nuts, almonds, and liqueur.
4. Preparing the syrup:
Lightly caramelize the sugar in a small saucepan. When golden, carefully add the water and let it boil until the caramel dissolves. Remove from heat, add the liqueur, and let the syrup cool.
5. Assembling the cake (classic version):
Start in the pan where you baked the base, lined with plastic wrap. Place the first layer of the base and soak it. Spread half of the cream. On top, add the crumbled layer (the domed part), soak this as well, then add the remaining cream. Cover with the last layer of base and soak the top. Refrigerate for at least 2 hours.
6. Reconstitution (if the structure doesn't hold):
If the layers can't hold the cream and the cake collapses, mix everything in a large bowl. Blend well, then transfer the mixture into a lined loaf pan. Refrigerate for 2-3 hours to set.
7. Glaze and decoration:
Melt 200 g of chocolate in a double boiler with the whipping cream, stirring until it becomes a glossy cream. Let it cool slightly, then evenly cover the cake removed from the mold. Garnish with chocolate curls, lime zest, and cherries (as inspired). Chill for another 2 hours before slicing.
Why I make the recipe often
It's useful when you need to cook without eggs and want to avoid unnecessary complications. You can adjust the filling with what you have at home, and it fits well for birthdays or when you want something substantial with chocolate. You don't even need complicated techniques or special utensils.
Tips and Variations
Tips
If the base comes out peaked, trim it and use the crumbled part in the middle for texture.
The cream should be allowed to cool slightly before putting it over the base; otherwise, it will make the mixture too soggy.
If the cream seems too soft, add extra nuts, almonds, or even a little more cornstarch at the beginning.
Substitutions
Milk: You can use almond, soy, oat, or cow's milk.
Liqueur: If you don't have Amaretto or want it alcohol-free, use almond extract or simply omit it.
Whipping cream: There are plant-based alternatives if you want a completely vegan recipe.
Chocolate: Any dark chocolate, with or without nuts, works for the cream or glaze.
Variations
It can be assembled in small forms or in glasses for individual desserts.
You can add cranberries or raisins to the cream for extra texture.
If you want a more rustic look, leave the mixture chunky and place it in small bowls.
Serving Ideas
The cake slices more easily after chilling for a few hours.
It pairs well with fresh fruits, extra chocolate sauce, or a splash of Amaretto on top.
Frequently Asked Questions
1. Can I use another liqueur instead of Amaretto?
Yes, any nut or almond liqueur works, or you can omit it and use extract.
2. What if the base doesn't slice nicely?
No problem, you can crumble it and integrate it into the cream or assemble the cake directly with crumbled base.
3. Can I make the cake only with plant-based milk?
Yes, it works with any plant-based milk. The texture remains similar.
4. Do I need to let the glaze cool before pouring it?
It's best to be warm, not hot, so it doesn't melt the underneath mixture.
5. The base collapsed after I added the cream. Can it be saved?
You can gather everything in a mold or bowl, press well, and chill; it becomes just as tasty a dessert.
Nutritional Values
Approximately, per 120 g serving:
Calories: 320-350
Protein: 5-6 g
Fat: 14-16 g
Carbohydrates: 42-46 g
Fiber: 2-3 g
Values vary greatly depending on the type of milk, chocolate used, and whether you add all the nuts/almonds.
Storage and Reheating
The cake keeps in the fridge covered for up to 4 days. If you reconstitute it in bowls, each portion can be covered separately. Freezing is not recommended, as the texture changes too much. It is served directly cold, no need to reheat.
Quick Info
Total Time: about 4-5 hours (including cooling)
Preparation Time: 30-40 minutes
Baking Time: 35-40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe Type: vegan cake, dessert for birthdays or special occasions
Ingredients
For the base:
3 cups white flour
1 cup sugar
1/2 cup oil
2 cups plant-based or cow's milk, as preferred
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cocoa powder
For the cream:
800 ml milk (can be plant-based or cow's)
4 tablespoons sugar
2 heaping tablespoons cornstarch
300 g chocolate with nuts (or plain with 50-60% cocoa)
100 g ground walnuts
50 g coarsely chopped almonds
1 small glass of Amaretto liqueur
For the syrup:
2 tablespoons sugar
250-300 ml water
2-3 tablespoons Amaretto liqueur
For decoration:
200 g chocolate with 52% cocoa
100 ml whipping cream (or plant-based alternative)
Chocolate curls (optional)
Lime zest
Frozen or candied cherries
Preparation Method
1. Preparing the base:
In a large bowl, mix the flour, baking powder, baking soda, and cocoa. In another bowl, combine the oil, milk, sugar, and vanilla (if using). Pour the liquid mixture over the flour mixture and quickly mix with a spatula or whisk. Pour the batter into a round cake pan lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for 35-40 minutes. The base is ready when it passes the toothpick test.
2. Cooling and preparing the base:
Let the base cool completely in the pan. Mine rose more in the center, so I trimmed the top to level it, then sliced it into three. I crumbled the domed part by hand for the reconstitution stage.
3. Preparing the cream:
Boil 700 ml of milk with sugar in a small saucepan. Separately, mix the cornstarch with 100 ml of cold milk. When the milk boils, pour in the cornstarch mixture and continuously whisk over low heat until the cream thickens. Remove from heat, add the broken chocolate pieces, and stir until fully melted. Once the cream has cooled slightly, add the nuts, almonds, and liqueur.
4. Preparing the syrup:
Lightly caramelize the sugar in a small saucepan. When golden, carefully add the water and let it boil until the caramel dissolves. Remove from heat, add the liqueur, and let the syrup cool.
5. Assembling the cake (classic version):
Start in the pan where you baked the base, lined with plastic wrap. Place the first layer of the base and soak it. Spread half of the cream. On top, add the crumbled layer (the domed part), soak this as well, then add the remaining cream. Cover with the last layer of base and soak the top. Refrigerate for at least 2 hours.
6. Reconstitution (if the structure doesn't hold):
If the layers can't hold the cream and the cake collapses, mix everything in a large bowl. Blend well, then transfer the mixture into a lined loaf pan. Refrigerate for 2-3 hours to set.
7. Glaze and decoration:
Melt 200 g of chocolate in a double boiler with the whipping cream, stirring until it becomes a glossy cream. Let it cool slightly, then evenly cover the cake removed from the mold. Garnish with chocolate curls, lime zest, and cherries (as inspired). Chill for another 2 hours before slicing.
Why I make the recipe often
It's useful when you need to cook without eggs and want to avoid unnecessary complications. You can adjust the filling with what you have at home, and it fits well for birthdays or when you want something substantial with chocolate. You don't even need complicated techniques or special utensils.
Tips and Variations
Tips
If the base comes out peaked, trim it and use the crumbled part in the middle for texture.
The cream should be allowed to cool slightly before putting it over the base; otherwise, it will make the mixture too soggy.
If the cream seems too soft, add extra nuts, almonds, or even a little more cornstarch at the beginning.
Substitutions
Milk: You can use almond, soy, oat, or cow's milk.
Liqueur: If you don't have Amaretto or want it alcohol-free, use almond extract or simply omit it.
Whipping cream: There are plant-based alternatives if you want a completely vegan recipe.
Chocolate: Any dark chocolate, with or without nuts, works for the cream or glaze.
Variations
It can be assembled in small forms or in glasses for individual desserts.
You can add cranberries or raisins to the cream for extra texture.
If you want a more rustic look, leave the mixture chunky and place it in small bowls.
Serving Ideas
The cake slices more easily after chilling for a few hours.
It pairs well with fresh fruits, extra chocolate sauce, or a splash of Amaretto on top.
Frequently Asked Questions
1. Can I use another liqueur instead of Amaretto?
Yes, any nut or almond liqueur works, or you can omit it and use extract.
2. What if the base doesn't slice nicely?
No problem, you can crumble it and integrate it into the cream or assemble the cake directly with crumbled base.
3. Can I make the cake only with plant-based milk?
Yes, it works with any plant-based milk. The texture remains similar.
4. Do I need to let the glaze cool before pouring it?
It's best to be warm, not hot, so it doesn't melt the underneath mixture.
5. The base collapsed after I added the cream. Can it be saved?
You can gather everything in a mold or bowl, press well, and chill; it becomes just as tasty a dessert.
Nutritional Values
Approximately, per 120 g serving:
Calories: 320-350
Protein: 5-6 g
Fat: 14-16 g
Carbohydrates: 42-46 g
Fiber: 2-3 g
Values vary greatly depending on the type of milk, chocolate used, and whether you add all the nuts/almonds.
Storage and Reheating
The cake keeps in the fridge covered for up to 4 days. If you reconstitute it in bowls, each portion can be covered separately. Freezing is not recommended, as the texture changes too much. It is served directly cold, no need to reheat.