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Moist vegan chocolate cake

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 100 g almonds, ground
  • 350 ml coconut milk or another milk alternative
  • 180 g sugar
  • 4 tsp, heaped cocoa powder
  • 1 packet of baking powder
  • 1 shot of brandy
  • 100 ml oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Combine flour, almonds, cocoa powder, baking powder, and sugar in a mixing bowl. Add oil and coconut milk or milk alternative and mix with a mixer until a smooth batter forms. Finally, stir in a good shot of brandy for flavor. Line a loaf pan with baking paper, pour in the batter, and smooth it out. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 50-60 minutes. Test with a skewer. Tips: If you don’t want it quite as moist, bake for about 5-10 minutes longer. Bake for about 5-10 minutes less for a runny center.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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