Yummy Vegan Chocolate Cake

This cake is rich and creamy and delightful. It will impress your family and friends and, what’s more, it’s good for you!

Ingredients – serves 10 portions

Chocolate Cake

• 390g whole wheat flour
• 165g dark chocolate cocoa powder
• 200g brown sugar
• 720ml almond milk
• 240ml melted coconut oil
• 360ml applesauce
• 360ml maple syrup
• 15ml apple cider vinegar
• 15ml vanilla extract
• 13g baking soda
• 6g baking powder
• 2g salt

Chocolate sauce

• 850g full-fat coconut milk
• 720g melted dairy-free dark chocolate
• 60ml melted coconut oil
• 400g brown sugar
• Berries for garnish
• Apricot glaze for garnish berries (optional)

Methodology – Preheat the oven to 350°F

• Heat the coconut milk on the stove (do not boil!) and add the dark chocolate to melt.
• Add the coconut oil and brown sugar. Stir until smooth.
• Transfer to bowl or Tupperware and refrigerate for 8 hrs or overnight for best results.
• In a large bowl, add the dry ingredients (whole wheat flour, dark chocolate cocoa powder, brown sugar, baking soda, baking powder, and salt). Whisk to combine.
• In a separate large bowl, add the wet ingredients and whisk to combine (almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract).
• Add the dry ingredients to the wet ingredient a little at a time, while folding mixture with a spatula until combined.
• Pour the batter into a cake pan, greased with coconut oil, and bake for 45 – 55 minutes. Check doneness with a toothpick or knife near the end of baking time, until it comes out almost entirely clean. Cool down the cake completely.
• Take out chocolate sauce from the fridge and stir well. It should be thick and smooth.
• Spread sauce evenly over the entire cake. Add berries of choice on top and brush with apricot glaze if available.