Checkout
Cart: $0.00 - (0 items )
  • No products in the cart.

VEGAN CHOCOLATE FUDGE CAKE RECIPE

13. April 2018 no comments Organic Baking Recipes

Vegan Chocolate Fudge Cake RECIPE

 

I was so fancy for a delicious chocolate cake and found this amazing recipe.

It is easy to make, with a lovely taste and you see this great fudgy chocolate cake and its coconut milk ganache, it is hard to believe it`s vegan. 😊

You can decorate it with berries or other seasonal fruits. The ganache is easy to make, please make sure that you have full fat coconut milk. With the light varieties, the ganache may not set. And no worries, in case you don`t like coconut or too much coconut taste, we couldn`t taste it at all, only the lovely chocolate.

A great cake for every occasion or just with your friends or family.

Thank you to www.domesticgothess.com!


Ingredients:

Vegan Ganache:

  • 350 g (12.5oz) vegan dark chocolate chopped
  • 350 ml (1 1/2 cups) full fat coconut milk or coconut cream (NO cream of coconut)

Vegan Chocolate Fudge Cake:

  • 360 ml (1 1/2 cups) almond or soy milk
  • 1 1/2 tsp cider vinegar
  • 260 g (1 1/4 cups) caster (superfine) sugar or another sweetener like agave syrup
  • 150 ml (scant 2/3 cup) sunflower oil
  • 2 tsp vanilla extract
  • 230 g (scant 2 cups) plain (all-purpose) flour or gluten-free flour
  • 80 g (2/3 cup) cocoa powder (Dutch processed)
  • 3/4 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp salt

 

Instructions:

  1. We make the ganache first; put the cleaved chocolate in a warmth evidence bowl. Warmth the coconut milk until the point that it is simply bubbling, then pour it over the chocolate in the bowl.
  2. Let it stand for 2 minutes, then blend until the point it is smooth and the chocolate is totally melted. Cover and put in the fridge for around 2 hours, and while you make the cake stir it from time to time.
  3. Preheat the oven to 180C/350F/gas stamp 4. Apply grease or non-stick cooking spray on 3 x 15cm/6inch round tins and use for the bases baking paper (or utilize two 20cm/8inch tins).
  4. Mix together the non-dairy milk (almond/soy) and vinegar in a huge pitcher; the milk should curdle slightly. Now mix in the sugar, oil and vanilla extract.
  5. In a huge bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and the salt.
  6. Gradually mix the wet component into the dry until smooth; be mindful so as not to over-blend. Divide the batter evenly between the baking tins and bake for about 30 minutes, make a test with a skewer, if it comes out clean from the center then it is ready.
  7. Set aside the cakes to cool in their tins for 30 minutes, then cautiously turn the cakes out onto a wire rack to cool totally (they are sensitive so be gentle). In case you bake them a day before, wrap them in clingfilm once the cakes are cool.
  8. To assemble the cake, put one of the cake layers on a serving plate/cake stand. The ganache ought to be thick yet spreadable, in case it is still too liquid return it to the fridge until it is firm or put it shortly in the freezer to speed up the process.

In case it is too thick then gently warm it over a pan of hot water until it has softened.

  1. Spread 33% of the ganache over the first cake layer and put another cake on top, spread over another 33% of the ganache and do it again. Decorate as you like – with fresh fruits like berries, vegan chocolates, candied nuts and so forth.
  2. Store in an airtight container at room temperature unless it is very warm, in this case, keep the cake in the fridge; allow the cake before you serve it to warm up to room temperature

 

Enjoy 😊

Write a Reply or Comment: