Behold…the vegan chocolate cake
When we returned from our vacation last month I pledged to put an end to all my baking: catastrophic, I know. But being the weak person that I am, I made 3 cakes that week and discovered this vegan-y chocolate goodness that is now a front runner in our house. I’ve backed off the baking, for now, but am always looking for an excuse to make this one as it really is the best chocolate cake I’ve ever had.
And believe it or not, I’m not a big cake person.
I must admit, with Giselle getting older and my days as a human food source just about coming to an end, I can no longer justify the 4000-calorie a day diet so it’s probably good that I start eating like a real human again. It was a good ride, all those extra calories and not an ounce of guilt! But alas, all good things must come to an end and it’s time to whip this ol’ body of mine back into shape!
That doesn’t mean you don’t have to indulge on this delectable dessert though! Have at ‘er, I’m sure you’ll love it.
Vegan Chocolate Cake
I stumbled across this recipe one night while putting Giselle down to bed. She was in her crib settling herself and I was on the chair surfing around Pinterest on my iPhone. I saw this recipe and as soon as the baby was quiet, went downstairs and made it. Fastest cake EVER! The original recipe comes from Joy The Baker and I’ve modified nothing except used espresso in lieu of coffee.
I think this therefore justifies having cake for breakfast (eg. instead of your morning coffee. Ok, with your morning coffee).
Preheat oven to 350 degrees.
Grease a 9″ bundt pan, then sprinkle with cocoa powder (instead of flour which will only “discolour” your chocolate masterpiece when you take it out of the pan)
2 1/4 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 cups granulated sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
In a separate bowl mix together:
1 cup warm coffee (I use 1 cup espresso made from my handy-dandy Nespresso maker. Two capsules = 1 cup so it’s a perfect measurement)
1/2 cup plus 1 tbsp vegetable oil
2 tsp pure vanilla extract
Before adding the wet ingredients to the dry, add a handful (go ahead and make it a large handful) of chocolate chunks to the DRY ingredients: I buy pure dark callebaut chocolate and shave off pieces with a sharp knife. This adds a great texture to the cake. Don’t use chocolate chips. By adding these to the dry ingredients they will be coated in flour which will prevent them from sinking to the bottom of your cake once you pour it into the bundt pan.
After you have mixed all the ingredients together pour into pan (it will be thick) then bake for 30-35mins. At 30 mins check to see if cake is ready, then cook in 2 minute intervals to avoid over-cooking and drying out the cake.
Joy The Baker says to remove it from the oven and cool in the pan for 10 mins before inverting onto a wire rack to cool completely.
Sprinkle with icing sugar (I use a fine mesh colander to sprinkle the icing sugar evenly) before serving, or if you are willing to make this less vegan-y, whip up some whipping cream, add icing sugar and food colouring, and ta-da…fancy pants cake is complete!