Simple, moist, vegan chocolate cake, covered with dark, vegan chocolate. Easy and quick to make, fluffy and moist inside, crunchy outside thanks to the chocolate coating. Perfect for the next coffee party. Vegan, gluten free option.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 12Piece
Calories 297kcal
Ingredients
FOR THE CAKE:
300gSpelt flour type630 or another flour of your choicealternatively use a gluten-free flour mix
Carefully melt the vegan chocolate for the dough over a water bath and set aside.
150 g dark vegan chocolate
Preheat the oven to 180 degrees (convection) or 200 degrees (top-bottom heat) and grease a loaf pan (30cm) with a little oil and dust with flour (optional).
FOR THE CAKE Place flour, raw cane sugar, cocoa powder, baking powder, bourbon vanilla and salt in a bowl and stir vigorously with a whisk until larger lumps have dissolved.
300 g Spelt flour type630 or another flour of your choice, 250 g Raw cane sugar, 50 g Cocoa powder, 2 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, A pinch of salt
Then add oat milk, oil, apple pulp and melted chocolate (100g) and continue stirring until a uniform dough is formed.
350 ml Plant milk, 125 ml Frying and baking oil, 30 g Apple pulp, 100 g dark vegan chocolate
ALTERNATIVE: Put all ingredients in a high-powered blender, liquid ingredients first! (e.g. Blendtec) and process with the dough program to a homogeneous dough.
The dough should be neither too solid nor too liquid and should be easy to transfer to the baking pan. If too firm, add a little more almond milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
Place in the oven, bake for 60 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Remove from oven, let cool slightly, and transfer to a cooling rack to cool completely (preferably at least an hour).
In the meantime, melt chocolate (150g) for coating over a water bath and coat cake evenly with it.
150 g dark vegan chocolate
Cut into pieces, optionally garnish with vegan cream and enjoy.
Keeps up to 3 days in an airtight container at room temperature, in the refrigerator up to 5 days.