2 oz Dark chocolate; chopped
3 tb Coconut cream; full fat and
- only the solidified white
- part
1 ts Vegetable oil
2 tb Cocoa powder
1/2 c Soy milk or oat milk
1 tb Lemon juice or vinegar
1/2 c All purpose flour (60 g)
5 tb Cocoa powder (30 g)
3/8 c Organic cane sugar (75 g)
1/2 ts Baking powder
1/4 ts Baking soda
1 pn Sea salt
2 tb Vegan butter; mostly melted
1 tb Vanilla extract
An easy and decadent chocolate cake with a gooey, molten center.
Place your dark chocolate chunks into a small bowl. Heat your
coconut cream in a small pot over medium-low heat, stirring
constantly to ensure it doesn't scald. You can also use a
microwave, but make sure you check on it every 30 seconds so it
doesn't scald. When it starts bubbling around the edges (around
3 minutes), remove from heat and pour directly over chocolate. Add
vegetable oil. Whisk the chocolate mixture until it is smooth and
lustrous. Cover the bowl with plastic wrap and place in the
refrigerator until solidified, around 4 hours.
Preheat your oven to 425°F. Line two 4" springform cake pans (see
tips above) or ramekins with parchment paper (both the bottoms and
the sides) and grease them with vegan butter or cooking spray. Once
the chocolate ganache has solidified, using a melon baller or a
spoon, scoop out enough ganache to constitute a large gum-ball.
Drop it into a small bowl of cocoa powder and coat the entire
surface of the ganache. Repeat to make a second truffle. Place
these in the refrigerator while you make the cake batter.
Measure out plant milk and to it, whisk in the vinegar or lemon
juice. Set that aside. Prepare your dry ingredients by sifting
flour, cocoa powder, sugar, baking powder, baking soda, and a
little sea salt into a medium bowl. Give the contents a good whisk.
Add vegan butter, vanilla extract, and then (lastly) the vegan
buttermilk to your dry ingredients. Whisk everything together until
well-combined. You can also use a hand mixer.
Ladle one quarter of your cake batter into each of your cake pans
or ramekins. Place a chocolate truffle in each. Divide remaining
batter between the two cakes. Place the cakes in the center rack of
your oven and bake for approximately 12 to 14 minutes. The edges of
the cake should be fully cooked while the center remains a little
jiggly. Dust with powdered sugar or serve with a scoop of vegan
vanilla ice cream and/or fresh berries.
