Vegan chocolate cake

Ingredients for 1 servings:

• 2 bars of dark chocolate or dark chocolate, vegan
• 200 ml soy milk (soy drink), vanilla flavor
• 2 ½ tsp cocoa
• 65 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g sugar
• 135 ml oil
• 250 ml soy milk (soy drink), vanilla flavor
• 1 tbsp vinegar
• 250 g flour
• 1 packet of baking powder
• 3 packs of soy cream (Soy Cream Cuisine)
• 3 packs of cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

No one will notice that the cake is made without eggs or milk. It bakes quickly. It’s especially popular with children.

For the chocolate cream, melt the two bars of chocolate in a saucepan over low heat or in the microwave. Mix the cocoa with a little vanilla soy milk to form a thin paste. Add it to the melted chocolate, along with the vanilla soy milk, sugar, vanilla sugar, and a pinch of salt. Stir everything together and chill. For the base, mix the sugar, oil, vanilla soy milk, and vinegar with a spoon. Mix the flour and baking powder in another bowl, then whisk into the wet ingredients until no lumps remain. Pour the batter into a springform pan and bake in an oven that has not been(!) preheated at 180°C (convection oven!) on the second rack from the bottom for about 35 minutes. Allow the base to cool thoroughly, then remove it from the pan and cut it in half crosswise twice (yes, it really works!) with a long knife. Place baking paper between the layers and lift off the top layers. Whip the soy cream (I always use three 300 ml packages of “Soyatoo Whipped Cream”; I haven’t tried any other soy cream yet) on high speed, gradually adding the cream stiffener. Then stir the chilled chocolate cream into the whipped soy cream. Spread the cream on the cake layers, including the top and sides. If you like, you can create waves with a spoon and decorate with dark chocolate chips. Thanks to pg2309 for permission to use the cake layer recipe! I actually thought, since I switched to a vegan diet over five years ago, that I would never eat my beloved chocolate cream cake again. But I was proven wrong: this recipe is absolutely amazing; neither family nor colleagues could believe the cake was vegan.