Vegan chocolate cake is just perfect for any Birthday, Easter or Christmas celebration. It is indulgent, moist and delicious. A beautiful treat for chocolate lover!
Prep Time25mins
Cook Time45mins
Total Time1hr10mins
Course: Cake, Dessert
Cuisine: Global cuisine
Keyword: low sugar, vegan
Servings: 8
Calories: 1174kcal
Author: Cooking Journey
Ingredients
For 3 vegan chocolate sponges:
415gflourall-purpose
110gcacao powder
50gchai lattevegan
2, 5tspbaking soda
1, 5tspbaking powder
150gMuscovado sugar
675mlcoconut-rice milk
240gcoconut oilmelted
170gsunflower oil
3tspvanilla extract
2,5tspgrape vinegar
Vegan chocolate ganache:
270gvegan dark chocolate
150mlcoconut milk
1tspcoconut oil
For decoration:
500gfresh strawberries
1tbspdried strawberry piecedoptional
1tbspleavesmint, arugula or lemon balm
Instructions
Chocolate sponges:
Preheat oven to 325 F / 160 C. Layer 3 cake pans with parchment paper*
Sift flour, cacao, baking powder, soda and chai in a small bowl. Mix together.
In a big bowl add milk, oils, vanilla and vinegar. Whisk until combined. Sift in mixed dried ingredients in 2-3 batches. Combine well.
Add sugar and mix until combined.
Divide batter in three. Distribute batter to the prepared baking pans.
Bake each sponge for 20-25 minutes until inserted wooden skewer comes out with few crumbs on it.
Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.
Chocolate ganache:
Prepare Bain- Marie or water bath. Place a small pot with a little bit of water on a small heat.
Roughly chop dark chocolate and place it in a heat-proof bowl. Add vegan milk. Put a bowl with chocolate and milk on top of small pot with simmering water. Make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.
You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.
Let the chocolate ganache cool for 30-40 minutes, but don’t refrigerate.
Assembling
Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.
Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top.
Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.
Decorate with fresh strawberries, micro leaves and sprinkle dried strawberries.
Video
Notes
* I used 8 inch 20 cm spring form pan. You can bake 2 at once with 2 pans, or bake one cake at a time