John Myers
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Vegan Chocolate Cake
The perfect vegan chocolate cake recipe with a picture and simple step-by-step instructions.
dough
- 180 g Flour
- 180 ml Soda
- 130 g Sugar
- 80 ml Rapeseed oil
- 40 g Unsweetened cocoa
- 0,5 packet Tartar baking powder
- 0,5 tsp Baking soda
Chocolate coating
- 100 g Dark chocolate couverture
- 60 ml Impact fix
cream
- 200 ml Impact fix
- 100 g Dark chocolate couverture
- 20 g Chocolate chips
- 3 packet Cream stiffener
dough
- Mix all the ingredients for the dough, place in a small, greased springform pan (e.g. brush with oil) and bake for about 30 minutes at 180 degrees and check with the sample. Then let it cool down completely and cut the bottom crosswise once.
coating
- Melt the chocolate for the “coating” of the lower base and mix well with the cream, then coat the lower base with it.
cream
- Melt the couverture and stir with the cream, then let it cool in the refrigerator and stir every now and then so that the chocolate does not settle. If it is really cold, it is whipped and then the cream stiff is added. Then keep beating until it is stiff. Then put some of the cream on the bottom and sprinkle the chocolate chips over it. Then lay the other bottom and cover it with the rest of the cream. The cake should now cool in the refrigerator for at least 1 hour.
GLUTEN-FREE TIP
- The recipe works great with the Rewe free from flour and is therefore gluten-free
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