This, without a doubt, is the best vegan chocolate cake I've made. Super cute and the sauce is wonderful! The recipe is based on the chocolate cake from the iconic Moosewood restaurant in New York.

Don't forget to include the vinegar.. it seems strange but it's really just to bring a fluffier consistency to the cake since it doesn't contain eggs.

(Serves 6 to 8)

Ingredients:

1 cup of almond milk, or another vegetable milk you like

1 teaspoon cider vinegar

¾ cup coconut sugar

1/3 cup coconut oil or melted butter (no longer vegan but very good)

1 teaspoon of vanilla essence

1 cup unbleached flour (you can use whatever variety you like)

1/3 cup raw cocoa powder

1 teaspoon of yeast

½ teaspoon of baking soda

pinch of salt

Chocolate sauce

1 cup of coconut milk

100 g cooking chocolate

2 tablespoons maple syrup

Preparation 

Heat the oven to 180º. Line a baking tray with parchment paper (or grease small molds), set aside.

In a medium bowl, place the milk and vinegar, leave for 5 minutes, until lumps begin to form. Add the sugar, coconut oil and vanilla. Mix well.

In another bowl, mix the flour, cocoa, baking powder, baking soda and salt. Add to the other bowl and mix well. Pour the batter into the prepared pan and bake for 20 to 30 minutes or until cooked inside.

Remove from the oven and let cool while you make the topping.

To make the sauce, heat the coconut milk in a small pan. When it is almost boiling, remove from the heat and add the chocolate and syrup. Let it stay until the chocolate melts. Mix until you get a lump-free sauce.

Let cool slightly before drizzling over the cake.

Tip:

It can be made in a normal shape or in small shapes.

Add a handful of raspberries to the dough.

Add 1 tablespoon of almond butter to the chocolate sauce.