Vegan Chocolate Cake
Cake without animal products? No problem with the Vegan Chocolate Cake from Spoonsparrow. Baking without eggs, milk, or butter can be that easy!
Ingredients
- 225 g dark chocolate (vegan)
- 200 g raw cane sugar
- 1 pinch Vanilla powder
- 200 g wheat flour Type 1050
- 50 g cornstarch
- 60 g cocoa powder
- 3 tsp baking powder
- 150 ml rapeseed oil
- 200 ml rice drink (rice milk)
- 15 g coconut oil
Instructions
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1.
Line the bottom of a cake pan with parchment paper.
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2.
Grate 100 g chocolate finely. In a bowl mix sugar, vanilla powder, flour, cornstarch, cocoa and baking powder. Whisk oil with rice drink, then add the dry mixture and stir well. Add 50–80 ml water gradually until the batter is smooth but not too liquid.
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3.
Fold in grated chocolate and pour batter into the pan. Smooth the top and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 45 minutes, checking with a skewer; if the cake darkens too much, cover it with foil. Remove and let cool.
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4.
For the glaze chop remaining chocolate, melt it over a double boiler together with coconut fat and pour over the cake. Let set.
