I have a confession to make: since I went vegan, I’ve been craving a delicious dairy- and egg-free cake. Well, sort of. At specific restaurants, I’ve had nice vegan desserts. But what I really wanted was to make my own, and I was failing.
In a previous post, I told you I didn’t like cooking, even being competent in the kitchen when it comes to baking. But going vegan made me develop a sincere interest in creating and changing other peoples’ recipes.
On my birthdays I rarely bought cakes. I baked my own. My friends always complimented me for my skills, ate more than expected and blamed me for their extra workout on the following day :).
After I went vegan, I didn’t manage well the egg-replacement thing. First, I tried a carrot cake that ended up in the garbage bin — after an hour in the oven, it was all liquid. Months ago I baked a corn coconut cake. That one was good, but still too wet.
Recently, I baked a carrot cake again with chocolate glaze. The flavour was delicious, but it had a pie texture. Besides, it took me almost an hour and a half to bake it. For all those recipes, I used vinegar and baking soda to replace the eggs.
Sometimes it worked, sometimes it didn’t. You gotta try different combinations in the same recipe and the same combination in different recipes. Most of us probably failed with non-vegan recipes too, right?
As these days I’ve been working from home because I injured my knee and have limited mobility, I was bored, so I decided to bake my first vegan chocolate cake. It was incredibly tasty, so I’ll share the recipe with you.
VEGAN CHOCOLATE CAKE
- 1 1/4 cups flour (protein)
- 1/2 cup unsweetened 100% cocoa powder (iron)
- 1 cup brown sugar (carbo)
- 1 cup cashew milk (calcium | vitamins D and E)
Note: you can use any vegetal milk.
- 1/3 cup sunflower oil
- 1 tsp cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp unsweetened 100% cocoa powder
- 2 tsp cashew milk
- 1/2 cup brown sugar
- 2 tsp maple syrup (carbo | calcium)
- 4 tsp vegan margarine
- poppy seeds (calcium | magnesium | iron)
Note: for the above lists, you can use sweetened cocoa powder. In this case, I’d recommend to add less sugar. You can also replace the poppy seeds if you prefer other toppings.
- Preheat the oven to 350 degrees.
- While the oven is preheating, mix the flour, cocoa, sugar, baking soda and salt, making sure it’s blended together.
- Add milk, oil and vinegar to this mixture, blending well.
- Line a baking pan with parchment paper.
- Add the mixture to the baking pan.
- Put it in the oven and bake it for 25-30 minutes.
- Let it cool.
- In a small pan, stir margarine, cocoa, milk, sugar and maple syrup.
- When it comes to a boil, simmer this mixture for 2-3 minutes while you keep stirring it.
- Remove it from heat and stir it for 3 more minutes.
- Pour the topping onto the cake while it’s still hot and liquid.
- Spread poppy seeds to taste.
- Let it cool for 1-2 hours before you serve it.