A rich and scrummy moist totally vegan chocolate sponge made with oil instead of butter. This vegan treat is so light and chocolatey. Sandwich together using this luscious chocolate ganache and then dollop the top with the rest.
This recipe is ideal for any celebration, it'll be your new go-to vegan chocolate cake recipe it's that good. Once you've made the cake, eat it within 5 days (if you can make it last that long!)
Preheat the oven to 180c/160fan/Gas4. Grease and line the base and sides of 2 x 20cm/8inch loose bottomed sandwich tins.
Step 2
In a large bowl, sift together the flour, sugar, cocoa, bicarbonate of soda and salt. Mix gently to combine.
Ingredients for this step
Plain flour(400g)
Billington's Unrefined Golden Caster Sugar(400g)
Cocoa powder(80g)
Bicarbonate of soda(2 tsp)
Salt(1 tsp)
Step 3
In a large jug, mix the water, oil, white vinegar, orange juice, orange zest, vanilla and liqueur.
Ingredients for this step
Warm water(300ml)
Vegetable oil(150ml)
Orange juice(160ml)
Oranges(Zest of 2)
Nielsen-Massey Vanilla Extract(1 tsp)
Cointreau (substitute for water if not wanted)(40ml)
White vinegar(2 tbsp)
Step 4
Add the wet to the dry ingredients and mix well to make a fairly liquid batter.
Step 5
Divide the batter between the tins and bake in your preheated oven for 45 minutes or until a cake tester comes out clean.
Step 6
When the cake is cooked allow it to cool completely in the tins.
Step 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.
Ingredients for this step
Chocolate chunks(3)
Full fat coconut milk (from a can)(225g)
Step 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.
Ingredients
MetricImperial
For The Cake
400gPlain flour
400gBillington's Unrefined Golden Caster Sugar
80gCocoa powder
2 tspBicarbonate of soda
1 tspSalt
150mlVegetable oil
300mlWarm water
160mlOrange juice
Zest of 2Oranges
1 tspNielsen-Massey Vanilla Extract
40mlCointreau (substitute for water if not wanted)
2 tbspWhite vinegar
For The Ganache
250gVegan chocolate
225gFull fat coconut milk (from a can)
For Spreading Between The Layers
1 tbspSweet orange spread
To Decorate
2Orange slices
3Chocolate chunks
Utensils
2 x 20cm/8inch loose-bottomed sandwich tins
Nutritional information per 157g serving
Energy 555cal
Fat 25g
of which Saturates 9.5g
Carbohydrates 70g
of which Sugars 44g
Protein 7.3g
Salt 1g
8 Baker Ratings
delicious
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Not tried this yet but I do bake a lot and the recipe looks delicious. My grandson cannot eat eggs and dairy so I make biscuits for him usually. Hope this is a hit!😊
