Hey there!
The more chocolate, the better, am I right or am I right?! Well, my favourite cake is definitely chocolate cake. Yet, there is nothing worse than a dry, crumbly version of it. Chocolate cake needs to be moist, almost like a brownie. I’ve made numerous chocolate cakes over the past years, yet I have never been quite satisfied with the result. I also finally wanted to create something that does not require any fancy ingredients. I wanted to come up with an amazing tasting vegan chocolate cake to which all of the ingredients are available at the your ordinary supermarket. Actually it even is very likely that you’ve got all of those ingredients on hand and you don’t even need to run to the supermarket to recreate this recipe.
the BEST vegan chocolate cake
Anyways, enough background story ramble, let’s talk cake, chocolate cake: This cake is first of all super chocolatey, thanks to a ton of cacao powder and the secret ingredient, a chocolate bar in the centre to create ultimate chocolatey richness. It is incredibly moist, actually quite sweet, so yes this is a cake for people who have got a veeeery big sweet tooth. Don’t worry though, I like it and I can’t stand it when things are sweet to the extent to when you feel like you are eating pure sugar, so it is definitely still in that category of “sweet but not too sweet”. I don’t even know how to descrieb how amazing this cake tasted but I seriously wanted to eat it all. I could have eaten it straight out of the oven, at 9 o’clock in the morning, that’s how good it was. And I don’t usually feel like eating cake for breakfast. In fact, I never do.
the BEST vegan chocolate cake
So people, I guess you all got that this cake is the best thing ever and that you should try it, right now. Get ready for the best vegan chocolate cake:
- 1 avocado (140g)
- 100ml coconut milk
- 400ml soy milk
- 40ml espresso
- 1 chia egg (1tbs chia seeds* + 3 tbs water)
- 200g Spelt flour
- 90g ground almonds
- 100g cacao powder
- 200g sugar
- 2tsp baking powder
- ¼tsp vanilla
- 1 dash of salt
- 50g of chocolate, cut into four strips
- optional: a handful of chocolate chips
- Preheat your oven to 180°C.
- Scoop the flesh out of your avocado, you are going to need 140g of it. If you have got any leftover just use it in a salad or make some guacamole later that day.
- Add the avocado, coconut milk and soy milk into a blender and process until smooth and creamy.
- Sift the flour, cacao powder and baking powder into a large mixing bowl. Add the sugar, almondvanilla and salt. Mix until combined.
- Pour in the milk avocado mixture and the espresso, add the chia egg. Mix until well combined. You will end up with a rather runny batter texture.
- Pour half of your batter into a lined 28cm loaf tin. Distribute the chocolate on to the batter, so each slice will have a little bit of chocolate. I just lined them up.
- Add the rest of your batter and bake for 55 minutes.
- When your cake has finished baking let it cool completely before you remove it from your tin as it might break otherwise.
the BEST vegan chocolate cake
Enjoy being in chocolate heaven!
Bisous,
This looks INSANE! I love vegan chocolate cake–especially if it’s healthy! Would this recipe work with oat flour?
Hey:)! I have no idea to be honest. I have never tried it with oat flour but you could definitely give it a go:)
Fanny i want to try!!!! But i do not eat sugar. Can i replace it with dates? Many thanks!!!
Hey Daniela! I haven’t made this with dates so I don’t know what it will taste like, I guess the texture would definitely be different. But just give it a go. By the way, you could also use coconut sugar if that is an option for you. Have fun baking and let me know how it turned out:)
Hey Fanny! Is the espresso ingredient just the dry ground coffee or should it be dissolved in water first?
Thanks!
Hi! It is the dissolved amount, I’ve got a coffee machine so I just pushed the “espresso button” and used the amount said in the recipe. I am not sure how much ground coffee to water you’d need though as I use whole coffee beans in my coffee machine. I hope this answeres your quetsion:)
Sounds good thanks! 🙂
Is it the thick coconut milk or coconut mit to use in muesli ?
Hey Caro! Sorry for my late reply! But it is thick coconut milk you use for cooking. However, I am sure it would work with the thin version as well, it might just get a little less rich. Hope you had a wonderful Christmas! best, Fanny