Namaste and here’s you another recipe for vegan chocolate cake
Dough ingredients
1 glass of ordinary flour or whole grain (approximately 120 g)
3 tablespoons of cocoa powder
½ teaspoon of baking soda
A pinch of salt
¾ glasses of coconut sugar/your favorite sweetener
1 cup cold water
¼ cup of sunflower oil or any neutral taste oil
1 tablespoon of lemon juice
½ teaspoon of vanilla extract (optional)
- Grease with sunflower oil a shape with a diameter of approximately 20 cm with high -heeled oven to 200 ºC.
- Sift flour in a bowl, add salt, soda and high quality cocoa powder.
- Set the sifted dry ingredients to the side.
- Add cold water, sugar and mix to another pan or bowl until all the sugar is dissolved.
- Pour the same sunflower oil there. Stir quickly until you get a homogeneous mixture.
- Next, add lemon juice and vanilla extract. Mix well again.
- Add the sifted dry ingredients to the wet mixture (or vice versa – not essence). Mix everything well and make sure that there are no lumps in the dough.
- Pour the dough into the prepared form and tap a little on the sides to get extra air bubbles.
- Bake in a heated oven at 200 ºC for forty minutes. Since the temperature depends on the furnace to the furnace, follow this.
- For readiness check the cake with a bamboo skewer or toothpick
While the chocolate cake is cooled, cook cocoa glaze
For chocolate glaze
1 tablespoon of sunflower/any vegetable oil of neutral taste
3 tablespoons of cocoa powder
¼ cup of coconut milk or any nut milk
¼ cup of coconut sugar
Pour sunflower oil, coconut milk and sugar into a small saucepan.
Keep the pan over low heat and mix thoroughly until the sugar is dissolved. Then add the cocoa powder and mix again until the whole cocoa powder dissolves.
Pour the glaze on a vegan chocolate cake on top and sides. You can also cut the chocolate cake in half, grease it with any fruit filling or pour part of the chocolate glaze, and grease the cake with the residue from above.
Thank lovely Dassana for the original recipe
