Cocoa Powder to Ganache: Vegan Chocolate Cake
Chocolate cake is arguably one of the world’s favourites, obviously depending on whether you have a sweet tooth or not. But rather than buy versions with dairy, refined sugar and palm oil, why not learn to make your own?
Keep chocolate cakes away from pets (vanilla and coffee are also toxic – never use xylitol sweetener near pets (it’s odd anyway, best to avoid).
If used, choose vegan butter with no palm oil (Flora and Myoko’s are good brands).
For tinned ingredients, rinse/remove lids (or pop ring-pulls over holes) then step on the can to pinch the inner rims together, to avoid wildlife getting trapped at recycling points.
Chocolate cake dates back to the 17th century, and becamse mainstream when cocoa processing improved in the 19th century. The main versions are:
- Chocolate fudge cake (a dense crumb and sugary frosting)
- Sachertorte (above, an Austrian sponge layered with apricot jam and chocolate frosting)
- Red velvet cake combines a chocolate and beetroot sponge, with cream cheese frosting.
Natural cocoa powder is acidic, so helps to activate the bicarbonate of soda, although some recipes use melted chocolate instead. Adding boiling water to the batter melts cocoa powder for a richer taste.
Make your own vegan frosting
Learn to make your own vegan frosting
Flourless vegan chocolate cake (no oil)
This flourless vegan chocolate cake (Rainbow Nourishments) only needs a few ingredients, and is simple to make. Use organic almond flour (bee-friendly) and applesauce.
Vegan black forest cake (from Germany)
This vegan black forest cake (Addicted to Dates) combines chocolaet cake layers with dairy-free whipped cream and sweet Kirsh-infused cherries. The dessert is from Bavaria, said to be inspired by the red and black colours of the traditional costume.
