Chocolate cake with ganche drip frosting. Dense and moist. This very indulgent cake is vegan and contains no soy products. Recipe for a small 10 cm (4″) cake which is for 2-3 servings. No binging on leftovers!
Have I turned vegan? No, I have not. But try this chocolate cake and you might. There’s not a crumb in this cake that tastes vegan! It’s dense and so moist. I topped this cake with a vegan chocolate ganache but it tastes good as-is too. Even non-vegans will love this cake. Well.. as long as they’re chocoholics anyway. If you don’t like chocolate stay clear of this chocolate cake because every crumb screams chocolate. Let me break down this super easy (seriously) recipe for you.
Ingredients for vegan chocolate cake
One of the reasons I love vegan baking is because you often need very little ingredients. In addition, they’re usually ingredients everyone has in their pantry. For this amazing chocolate cake you’ll need: flour, cocoa powder, espresso powder, baking powder, salt, coconut sugar, plant based milk (I prefer almond milk) and coconut oil. The espresso powder is optional. It enhances the chocolate flavor but isn’t mandatory.
For the cocoa powder, I like to use Dutch processed for an extra dark chocolate color. If you want to use normal cocoa powder, remember to add an acidic agent to prevent a metal aftertaste.
And just like the Vegan Matcha Cupcakes For Two, I used coconut sugar for this recipe. You can substitute this with white or raw cane sugar though.
To make this chocolate cake dense and moist, it’s important to mix all ingredients without over-mixing. That’s why I use the muffin method to make the batter. First, you mix all the dry ingredients (flour, cocoa, espresso, baking powder and salt) in a mixing bowl. Then, you take another (small) bowl and heat the coconut sugar and milk in the microwave until the sugar has dissolved. Remember to stir in between heating. Once all the sugar has dissolved, add the coconut oil (fat) and stir until all the oil has melted. Finally, add the wet mixture to the dry ingredients and whisk until you have a smooth mixture. Take care not to overmix because it will make the cake chewy and dry.
How to make vegan chocolate drip frosting?
This vegan ganache frosting is made just like the frosting I used for my vegan Matcha Cupcakes For Two. However, I adjusted the chocolate – coconut milk ratio to yield a softer frosting. In addition, i used semi-sweet chocolate for this ganache because I thought the sweeter taste complimented the fudgy cake better. If you want, you can even use vegan white chocolate. Although some people think white chocolate doesn’t count as real chocolate… I think you should do whatever suits your palette though.
- 75 g all-purpose flour
- 30 g Dutch processed cocoa powder
- ½ tsp espresso powder (optional)
- ½ tsp baking powder
- 1/8 tsp salt
- 90 g coconut sugar
- 100 mL plant based milk
- 45 g coconut oil
- 70 g semi-sweet chocolate, chopped
- 100 mL full fat coconut milk
- Preheat the oven to 160C and line a 10cm round baking pan with baking paper. Set aside.
- In a mixing bowl, mix the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.
- Mix the milk, coconut sugar and coconut oil in a heatproof bowl. Heat in this mixture in the microwave while mixing in between. Heat until sugar has completely dissolved.
- Add the milk mixture to the flour mixture while stirring.
- Mix the batter until smooth. Take care not to over-mix.
- Pour the batter in the cake pan and bake the cake 40-45 minutes at 160C or until a cake tester comes out with slightly sticky crumbs. Let the cake cool completely.
- Mix the semi-sweet chocolate and coconut milk in a heatproof bowl. Heat the mixture 10-20 seconds in the microwave and stir. Continue heating and stirring until all chocolate has melted.
- Let the ganache cool 10 minutes before pouring it into a piping bag. Drip the ganache around the sides of the cake and spread it evenly over the top of the cake. Let it set before cutting.