This is undoubtedly the best chocolate vegan cake I made. Super cute and the sauce is wonderful! The recipe is based on the chocolate cake of the iconic Moosewood restaurant in New York. 

Be sure to include vinegar .. it seems strange but it is even just to bring a cutest consistency to the cake as it does not bring eggs.

(Serves 6 to 8)

Ingredients:

1 cup of almond milk, or other vegetable you like

1 teaspoon of cider vinegar

¾ Coconut sugar cup

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

1 teaspoon vanilla essence

1 cup of flour without yeast (you can use the variety you like most)

1/3 cup of raw cocoa powder

1 teaspoon of yeast 

½ teaspoon baking soda

pitty of salt

Chocolate sauce

1 cup of coconut milk

100 g cooking chocolate

2 tablespoons of sucer syrup

Preparation 

Heat the oven at 180º. Line with parchment paper a shape (or grease small shapes), set aside.

In a medium bowl put the milk and vinegar, let it stay for 5 minutes until it begins to form lumps. Add sugar, coconut oil and vanilla. Mix well.

In another bowl mix the flour, cocoa, yeast, baking soda and salt. Add to the other bowl and incorporate well. Pour the dough in prepared and bake for 20 to 30 minutes or even cooked inside.

Remove from oven and let cool while covering.

To make the sauce, heat the coconut milk in a small pan. When it is almost boiling, remove from heat and add the chocolate and syrup. Let the chocolate melt. Mix until it gets a sauce without lumps.

Let it cool slightly before watering over the cake.

Tip:

It can be done in a normal form or in small shapes.

Add a hand full of raspberries to the dough.

Add 1 tablespoon almond butter to chocolate sauce.