Incredible Chocolate cake

14 Sep

I made this cake last year for my brother and I’s combined birthday in St. Sauveur, where vegan desserts are hard to come by. Adapted from a Post Punk Kitchen recipe, it was a mega hit with big-time non-vegans (i.e. most of the dinner guests).


1 3/4 spelt flour (or other whole grain flour)

2 tsp baking powder

1 tsp baking soda

3/4 cocoa powder

pinch of salt

1 cup plain soymilk

1/2 cup canola oil

3/4 maple syrup

1 tsp apple cider vinegar

2 tsp vanilla

Preheat oven to 350F. Grease a 9″ springform pan with a little canola oil or Earth Balance.

Sift together the flour, baking powder and baking soda.

Heat the soymilk in a saucepan on medium-low heat. When it starts to bubble, add the cocoa powder and whisk until dissolved. Remove from heat.

Place the remaining liquid ingredients in a bowl and whisk to combine. Add the cocoa-soymilk mixture and whisk some more.

Add your wet ingredients to your dry and mix to combine.

Pour batter into prepared pan and bake in preheated oven for 25 minutes or until a long toothpick comes out clean.

Cool completely before frosting.

The piece de résistance was the super-simple frosting:

Ridiculously rich ganache frosting

1/2 cup plain soymilk

1 1/2 cups vegan chocolate chips

Heat the soy milk but be careful not to scald it. Pour over chocolate chips in a heat-proof mixing bowl. Mix with a silicone spatula until smooth.

Spread over cooled chocolate cake, and serve to soon-to-be delighted guests!



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