chocolate cake

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!


Serves 12


  • 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


  • 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


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