Ultimate Vegan Boozy Chocolate Cake

  • Total Time

    1h 5m
    • Prep Time

      20m
    • Bake Time

      45m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/NF/V/Veg
    • Dairy free
    • Egg free
    • Nut free
    • Vegan
    • Vegetarian

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If you're looking for a rich, moist, sponge vegan chocolate cake, then this is the recipe for you. The sponge is so light and keeps it's moisture because of the oil in the recipe. We've added Cointreau to ours, you can add any other orange liqueur. Cherry liqueur would also work really well with this recipe. 

The rich chocolate ganache smothered on the top compliments the sponge and gives you the ultimate in flavour.

You can substitute the 40ml liqueur for water if you want an alcohol free cake. 

Uniced the cakes can be wrapped and frozen. The ganache will keep for up to one week in the fridge. Once assembled eat the cake within 5 days.

Method

  1. Preheat the oven to 180c/160fan/Gas4. Grease and line the base and sides of 2 x 20cm/8inch loose bottomed sandwich tins.

  2. In a large bowl, sift together the flour, sugar, cocoa, bicarbonate of soda and salt. Mix gently to combine.

    • 400g Plain Flour
    • 400g Caster Sugar
    • 80g Cocoa Powder
    • 2tsp Bicarbonate of Soda
    • 1tsp Salt
  3. In a large jug, mix the water, oil, orange juice, orange zest, vanilla and liqueur.

    • 300ml Cold Water
    • 150ml Vegetable Oil
    • 160ml Orange Juice
    • zest of 2 Oranges
    • 2tsp Vanilla Extract (We like Nielsen Massey)
    • 40ml Cointreau (substitute for water if not wanted)
  4. Add the wet to the dry ingredients and mix well to make a fairly liquid batter.

  5. Divide the batter between the tins and bake in your preheated oven for 45 minutes or until a cake tester comes out clean.

  6. When the cake is cooked allow it to cool completely in the tins.

  7. To make the Ganache, chop the chocolate finely and put into a large bowl. Heat the coconut milk in a saucepan until just starting to bubble then pour over the chocolate, stirring continuously. The chocolate will melt into a smooth ganache. Put the ganache aside for a few hours until it becomes firm enough
    to fill and ice the cake.

    • 250g Chocolate Chunks
    • 225g Full Fat Coconut Milk (From a Can)
  8. When you are ready to ice the cake, release the cakes from their tins, and if desired, spread a little of the orange spread onto the bottom cake. Top with some of the ganache. Place the second cake on top and spread ganache on the top of the second cake. You can decorate with orange slices, zest or chocolate chunks as desired.

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