This, without a doubt, is the best vegan chocolate cake I've made. Super fluffy and the sauce is wonderful! The recipe is based on the chocolate cake from the iconic Moosewood restaurant in New York City.
Be sure to include the vinegar ... it sounds strange but it's really just to bring a fluffier consistency to the cake since it doesn't take eggs.
(Serves 6 to 8)
1 cup almond milk, or another vegetable you like
1 teaspoon cider vinegar
¾ cup coconut sugar
1/3 cup coconut oil or melted butter (it's not vegan anymore but it's very good)
1 teaspoon vanilla essence
1 cup unleavened flour (you can use whatever variety you like)
1/3 cup raw cocoa powder
1 teaspoon of baking powder
½ teaspoon baking soda
pinch of salt
1 cup coconut milk
100 g cooking chocolate
2 tablespoons maple syrup
Heat the oven to 180º. Line a baking pan with baking paper (or grease small pans), set aside.
In a medium bowl place the milk and vinegar, let stand for 5 minutes, until it starts to form lumps. Add the sugar, coconut oil and vanilla. Mix well.
In another bowl mix together 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 oven and let cool while you make the topping.
To make the sauce, heat the coconut milk in a small saucepan. When it is almost boiling remove from heat and add the chocolate and syrup. Let stand until the chocolate melts. Mix until you get a lump-free sauce.
Let cool slightly before drizzling over the top of the cake.
Can be made in a regular pan or small cake pans.
Add a handful of raspberries to the batter.
Add 1 tablespoon of almond butter to the chocolate sauce.