This is no joke! When I say The BEST vegan chocolate cake 🎂, I seriously mean The BEST! It’s beautifully light, fluffy, chocolaty, decadent and luxurious, all wrapped up in a velvet blanket. Did I mention its vegan? Like seriously this is my new best friend, sorry pals, it’s super duper cake time! Can you tell that I really really reaaaalllyyy like it? Ha ha ha……… but seriously 😱❤️🙊 you don’t need a reason to make it, I swear, it’s so cheap, quick and easy to make that I made two this evening. No joke, in the space of an hour so no excuses! Go have your cake and eat it too!
Ok I actually can’t contain myself lets get straight down to it!
For The Cake:
2 Cups Milk Of Your Choice (I Used Cashew Milk)
2½ Cups Flour Again The Choice Is Yours, I Used Spelt
¾ Cup Cocoa Powder
2 Cups Honey or Maple Syrup for the Vegan Version
1 Cup Oil Of Your Choice (I Used Olive Oil) Or you can use I banana blended and 1/2 cup of oil!
2 Tbsp. Vinegar
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Vanilla Powder
½ Tsp. Bex Tartar (If you have It but not totally necessary)
For The Filling:
1 Small Pot Vanilla Coconut Yogurt (I Used COYO)
2 Tbsp. Maple Syrup
For The Chocolate Ganache:
200g Dark Chocolate Or Raw Chocolate
140ml Milk Of Your Choice (Again I Used Cashew Milk)
First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
It doesn’t get much easier than this, put all the dry ingredients into a bowl and make a well in the middle.
*Now as said above you can use half the amount of oil if you want but that means that you have to blend the banana into the wet ingredients. It gives a much better sponge but be warned you will defo taste the banana in this cake so it’s totally up to yourself!
Pop the mixture into two 9-inch silicone-baking moulds and pop them in to the oven for approx. 15-20 mins. Check to see if they’re ready by popping a knife in to the centre of each cake, when it comes out clean they are ready. Oh baby! Leave to cool.
You have just created excellence! Enjoy my darling xxx