Vegan Black Cake

Name: Vegan Black Cake - Corina P.
Ingredients: one and a half cups of sugar; one and a half cups of water; three cups of flour; one packet of baking powder; three tablespoons of jam (I used plums); 100 grams of crushed walnuts; one essence of rum; 100 grams of corn starch (I used Gustin); five tablespoons of oil; 200 grams of dark chocolate; 100 ml of liquid cream; a pinch of nutmeg; half a packet of cocoa; heart; shaped and golden balls for decoration.

Sezon - Vegan Black Cake by Corina P. - Recipia

I prepared this vegan brownie for my mom for March 8th. It's the kind of dessert I can make calmly in an afternoon, without worrying about having to search for complicated ingredients or spend hours in the kitchen. It has simple ingredients, the baking doesn't take long, and I don't have to keep an eye on it non-stop. The good thing is that it doesn't depend on eggs or dairy, so it's suitable for anyone fasting or wanting something lighter. Quick Info Total time: about 40-45 minutes Preparation time: 15-20 minutes Baking time: 20-25 minutes Servings: one medium tray (8-12 pieces, depending on size) Difficulty: easy Recipe type: vegan dessert, special occasion, quick cake Ingredients - 1 and a half cups of sugar - 1 and a half cups of water - 3 cups of flour - 1 packet of baking powder - 3 tablespoons of jam (I use plum, but any jam can be used) - 100 g of chopped walnuts - 1 essence of rum - 100 g of cornstarch (I used Gustin) - 5 tablespoons of oil - 200 g of dark chocolate - 100 ml of liquid cream (for glazing) - a pinch of nutmeg - half a packet of cocoa - hearts and golden balls for decoration Preparation Method 1. In a large bowl, mix the sugar with the water, oil, and rum essence. Mix well until the sugar starts to dissolve. There should be no visible granules left. 2. Gradually add the flour, mixing with a spatula or whisk to avoid lumps. Add the cornstarch, nutmeg, and half the packet of cocoa. Homogenize everything. 3. Add the chopped walnuts and jam. If the jam is very thick, thin it out a bit beforehand. Continue mixing until you get a thick but fluid batter. 4. Finally, add the baking powder and mix briefly to incorporate. The mixture should be homogeneous, without dry flour spots. 5. Line a tray with baking paper and pour in the mixture, leveling it gently. 6. Place the tray in the preheated oven at 180°C. Bake for 20-25 minutes. Check with a toothpick towards the end – if it comes out clean, the cake is ready. 7. Remove the tray and let the cake cool in the tray. 8. For the glaze, break the chocolate into pieces and put it in a heat-resistant bowl. Microwave it at 600W for 1 minute. 9. Remove the bowl, stir, and add the liquid cream. Continue mixing until you obtain a shiny and homogeneous glaze. If it needs another 15-20 seconds in the microwave, heat it a bit more. 10. Pour the glaze over the cake, level it with a spatula, and sprinkle hearts and golden balls for decoration while the glaze is still warm, so they stick well. 11. Let it cool at room temperature to harden the glaze. After it has cooled, cut into pieces. Why I make this recipe often It doesn't involve eggs, milk, or butter, so it's practical for fasting. The ingredients are handy, and the cake turns out dense, slightly moist, and flavorful. It doesn't harden quickly and keeps well for a few days. Tips and Variations Tips - Mix the sugar with the liquids until it dissolves somewhat. There's no need to insist too much, as it won't leave undissolved sugar during baking. - If you want an even fluffier texture, don't overmix after adding the baking powder. - For the glaze, use dark chocolate with at least 50% cocoa so it's not too sweet. - For baking, a 30x20 cm tray works well, but it's not set in stone. Substitutions - If you don't have cornstarch, you can use potato starch. - The liquid cream in the glaze can also be plant-based. - Plum jam can be replaced with any jam that isn't too liquid. Variations - You can add raisins or dried fruits directly into the batter for extra flavor. - For decoration, you can use grated chocolate or colorful sprinkles if you don't have hearts or balls. - If you want a thinner glaze, add more cream or less chocolate. Serving Ideas It can be served plain, with tea or coffee. For occasions, it can be decorated with plant-based cream or fresh fruits (if you're not strictly fasting). Frequently Asked Questions 1. Can I use another type of jam? Yes, any thicker jam works – apricot, sour cherry, or blackberry. Just make sure it's not too liquid, so it doesn't thin out the batter. 2. Can the cake be frozen? It can be frozen plain, without glaze. The chocolate glaze may crack upon thawing. 3. What can I use if I don't have walnuts? You can skip the walnuts or use peanuts, chopped almonds, or sunflower seeds, according to your preference. 4. What do I do if I don't have a microwave for the glaze? You can melt the chocolate and cream in a double boiler, stirring frequently to avoid burning. 5. How can I check if the brownie is baked? The toothpick test works well – if the toothpick comes out clean or with a few crumbs, the cake is ready. Nutritional Values Estimated for one serving (out of 12 pieces, with glaze): Calories: ~280-320 kcal Carbohydrates: ~42 g Proteins: ~4 g Fats: ~10-12 g Fiber: ~2 g Values are approximate and may vary depending on the type of jam and chocolate used. Storage and Reheating The cake keeps well for 2-3 days at room temperature, covered. If you want to keep it longer, store it in the fridge, covered with foil or in a box. No reheating is needed; it can be eaten cold or at room temperature. The glaze stays fine even after a few days, not melting or softening too much. If you keep it in the fridge and it seems too hard, let it sit for 20 minutes at room temperature before serving.

Vegan Black Cake

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