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Nigella Vegan Chocolate Cake

Nigella Vegan Chocolate Cake
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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.

Find it online: https://britishbakingrecipes.co.uk/nigella-vegan-chocolate-cake/