This is, without a doubt, the best vegan chocolate cake I've ever made. Super fluffy 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 sounds strange, but it's just to give the cake a fluffier consistency since it doesn't contain eggs.
(Serves 6 to 8)
Ingredients:
1 cup of almond milk, or another plant-based milk of your choice.
1 teaspoon of cider vinegar
¾ cup coconut sugar
1/3 cup coconut oil or melted butter (this makes it no longer vegan, but it tastes great)
1 teaspoon of vanilla extract
1 cup of all-purpose flour (you can use whichever variety you prefer)
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
100g of cooking chocolate
2 tablespoons of maple syrup
Preparation
Preheat the oven to 180º. Line a baking pan (or grease small baking pans) with parchment paper and set aside.
In a medium bowl, combine the milk and vinegar and let it sit for 5 minutes, until it begins to form lumps. 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 through.
Remove from the oven and let cool while you make the frosting.
To make the sauce, heat the coconut milk in a small saucepan. When it's almost boiling, remove from the heat and add the chocolate and syrup. Let it sit until the chocolate melts. Mix until you have a smooth sauce.
Let it cool slightly before drizzling it over the cake.
Tip:
It can be made in a normal shape or in smaller shapes.
Add a handful of raspberries to the batter.
Add 1 tablespoon of almond butter to the chocolate sauce.
