Best Vegan Chocolate cake EVER!!!
This is one of the best chocolate cakes we’ve ever made – it’s a has a light yet chocolate caramel base with a rich and yet light chocolate mousse topped with some cacao powder THE METHOD FOR THE MOUSSE IS SLIGHTLY DIFFERENT IN THE WRITTEN RECIPE THAN THE VIDEO – IT JUST GIVES A SMOOTHER SILKIER TEXTURE – ENJOY!
Takes
Serves 12
Ingredients
- Cake base ingredients
- 130 g white all-purpose flour
- 150 g coconut sugar
- 1 tsp baking powder
- 40 g Cacao powder
- 150 ml alternative milk
- 180 ml neutral tasting oil – more oil
- 1/2 tsp pure vanilla essence
- 1 flax egg
- Chocolate mousse ingredients
- 160 ml Aqua faba water from 1x 400g can of cooked chickpeas
- 250 g dark chocolate chips 54%
- 75 ml oil
- 20 g caster sugar; 2 heaped tbsp
- 1 tsp vinegar or lemon juice
Instructions
- Cake base Method
- Preheat the oven to 180 degrees C fan
- Mix flax egg thoroughly, ground flax and water and leave sit for 5 mins
- In a large bowl mix dry ingredients, flour, coconut sugar baking powder, cacao powder
- In another large bowl, mix wet ingredients, sunflower oil, non dairy milk, vanilla essence, soaked flax egg and mix really well so its homogenous.
- Mix the wet ingredients into the dry ingredients till well mixed
- Line an 8 inch springform tin with baking parchment on the bottom and also on the sides
- Bake 180C Fan for 20 mins – rotate half way through.
- Remove and leave to cool
- Chocolate Mousse Method
- Melt the chocolate over a bain marie; once melted add the oil and mix well, remove from heat and allow to cool a little but not start to harden, before adding to the whipped aquafaba.
- Whip aqua faba with the vinegar or lemon juice using either a stand mixer or an electric mixer, until you have stiff peaks, this should take about 6-8 mins on almost full speed, add the sugar slowly on a slow speed, once all the sugar is incorporated, increase the speed back to high and continue to whip for about an extra 5 minutes until you have whats known as stiff peaks which means that when you hold the whisk up horizontally the whipped aquafaba mixter sticks to the mixer whisk.
- Slowly add in the melted chocolate to the mixer as its running until all the chocolate is incorporated. Stopping the mixer to scrape down the sides of the bowl with a silicon spatula if necessary. Continue to mix for another 1 minutes, it will be a slightly runny batter.
- Take the cooled cake still in the spring form tin and pour on this runny chocolate mousse. Add to the fridge and leave for 60 mins to set.
- Option is to dust with cocoa powder before serving, slice (with hot knife to stop the mousse from squashing when slicing) and serve. enjoy
