Description
Nigella’s Vegan Chocolate Cake is a plant-based dessert made without eggs or dairy, yet it retains all the richness and decadence of a traditional chocolate cake. The cake uses ingredients like almond milk, oil, and apple cider vinegar to achieve a soft and tender texture, while cocoa powder gives it an intense chocolate flavor. Topped with a smooth and creamy vegan chocolate frosting, this cake is the perfect indulgence for any occasion.
Ingredients
For the Cake:
- Plain flour (200g): The base of the cake for structure.
- Cocoa powder (50g): For a rich, deep chocolate flavor.
- Caster sugar (200g): Adds sweetness and helps create a soft texture.
- Baking powder (1 ½ teaspoons): Ensures the cake rises well and stays light.
- Baking soda (½ teaspoon): React with the vinegar for extra lift.
- Apple cider vinegar (1 tablespoon): Acts as a rising agent in the absence of eggs.
- Vanilla extract (1 teaspoon): Adds flavor and enhances the chocolate taste.
- Almond milk (250ml): A dairy-free alternative that keeps the cake moist.
- Vegetable oil (100ml): Adds moisture and helps create a tender crumb.
- Hot water (100ml): Enhances the cocoa flavor and ensures the batter is smooth.
For the Vegan Frosting:
- Vegan dark chocolate (150g, chopped): The base of the frosting for a deep chocolate flavor.
- Coconut cream (150ml): Adds richness and creates a silky, smooth texture.
- Maple syrup (2 tablespoons): Sweetens the frosting without overpowering the chocolate.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F).
- Grease and line a 20cm round cake tin with parchment paper.
Step 2: Prepare the cake batter
- In a large mixing bowl, sift together the plain flour, cocoa powder, caster sugar, baking powder, and baking soda.
- In a separate bowl, whisk the almond milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
- Stir in the hot water to loosen the batter and enhance the chocolate flavor.
Step 3: Bake the cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Make the vegan chocolate frosting
- In a heatproof bowl, melt the vegan dark chocolate over a pan of simmering water (double boiler method), stirring occasionally.
- Once melted, remove from the heat and stir in the coconut cream and maple syrup until smooth and glossy.
- Let the frosting cool slightly, then whisk it until thickened and spreadable.
Step 5: Frost the cake
- Once the cake has cooled completely, spread the vegan chocolate frosting evenly over the top and sides of the cake using a spatula.
- Smooth the frosting or create decorative swirls, depending on your preference.
Step 6: Serve
- Slice and serve the cake at room temperature.
- Enjoy it as a standalone treat or pair it with a scoop of dairy-free ice cream for extra indulgence.