Vegan Chocolate Cake
I have never really attempted vegan baking before, flourless chocolate cake, yes, but never egg or dairy free. I saw this recipe on a wonderful website Go Bake Yourself, Choc Chip Uru, a very talented young Australian cook and blogger participated in a Virtual Vegan Potluck and adapted this recipe making a few minor changes. Uru provided a link to another beautiful blog Not Quite Nigella also from Australia.The author is Lorraine Elliott, who by the way has a cookbook coming out this year. I was really impressed with the beauty of her website, she is an amazing photographer and her posts are engrossing and beautifully written, and of course her recipes are amazing. I had to make this dessert, and I was thrilled that a vegan friend of mine happened to be coming over for dinner. I followed her recipe making only one minor change, instead of adding water I used coconut milk. I am in love with this cake, if I didn’t tell you it’s vegan you would never know. The cake is tender, rises beautifully, has a gorgeous crumb. Instead of making a cake I used my mini bundt pan and made individual bundt cakes. Thank you Lorraine for such a great recipe and also to Choc Chip Uru for introducing me to her website through your wonderful blog.
I also wanted to serve ice cream with the cake and again had never made a vegan ice cream, sorbet yes, but never dairy free ice cream. I used coconut milk both canned and Silk brand in a carton, I added toasted coconut, brown sugar and a generous chocolate swirl. When I tasted it, I was reminded of an Almond Joy candy bar, so thats what I called this ice cream. Since there are no eggs involved I used the method Jeni of Jeni’s Splendid Ice Cream uses, making a pudding, using cornstarch as a thickener for the coconut milk. It’s genius and absolutely amazing ice cream.
The dessert was a huge hit, so I asked if I could post the recipe for this amazing cake and Lorraine generously gave me permission. Please visit both websites. These Aussie girls really have wonderful blogs and fantastic recipes.
Chocolately Rich Vegan Chocolate Cake (Egg & Dairy Free)
An Original Recipe by Not Quite Nigella
- 1.5 cups plain or all purpose flour
- 1.5 cups brown sugar
- 6 tablespoons cocoa, sifted
- 1.5 teaspoons bi carbonate of soda
- 1 teaspoon salt
- 1.5 cups water
- 1/2 cup mild flavoured vegetable oil (eg. canola oil)
- 3 tablespoons white vinegar
- 4 teaspoons vanilla extract
- 75g/2.5oz dark chocolate (dairy free) finely chopped
Chocolate syrup or icing
- 1/2 cup water
- 1/2 cup icing or confectioners sugar
- 1 teaspoon cocoa
- 100g/3.5ozs dark chocolate, roughly chopped
1. Line a 20cm round baking tin with parchment and preheat the oven to 180C/350F. Combine dry ingredients in a large bowl and mix together. In a jug mix the water, oil, vinegar and vanilla. Stir in chocolate and then pour into the prepared tin. Bake for 25-30 minutes until a skewer inserted comes out clean.
2. While it is baking, prepare the syrup. Heat the water, icing or confectioners sugar and cocoa until boiling and syrup – this may take a few minutes but you do want this syrupy. When thick add the chocolate and then whisk to remove any lumps and melt the chocolate.
3. When the cake is ready, take out of the oven and leaving it in the tin, poke tiny holes with a skewer. While it is still warm, gently pour the syrup over the cake and allow to cool completely before taking it out of the tin. Alternatively, if you allow this to cool and partially set, it takes on the consistency of icing and you can spread it out over the top which is what I did (who knew that inattentiveness would pay off?
Almond Joy Vegan Ice Cream
Almond Joy Ice Cream
1 can full fat unsweetened coconut milk (13.5 oz)
2 cup Coconut milk (I used Silk all natural in a carton)
1/2 cup light brown sugar (lightly packed)
4 tsp cornstarch
2 tsp pure vanilla extract
3 tbs corn syrup
1/2 cup toasted coconut
1/4 cup chopped toasted almonds
4 oz dark chocolate chopped
1/4 cup coconut milk
3 tbs corn syrup
Preheat oven to 325, spread coconut on half sheet pan and toast in the oven until the coconut is lightly browned. Move the coconut around occasionally so that it browns evenly. This should take about 15 minutes.
To medium size saucepan add the coconut milk, sugar and cornstarch, whisk until smooth and cook over med/high heat until mixture thickens, it will coat the back of a spoon, swipe your finger making a line that will remain intact, it will be slightly thick. Remove from heat and add the vanilla and toasted coconut. Pour into a heat proof container, let it come to room temperature and then refrigerate for at least 4 hours, overnight is preferable.
When you are ready to process in your ice cream maker stir in 3 tbs of corn syrup, this will help it to be a bit softer so it’s easy to scoop. (You can also add 2 tbs vodka this also helps it not to be hard when frozen, I added both the corn syrup and vodka) Add to your ice cream maker following manufacturers instructions. Just before ice cream is ready add the chopped nuts. Remove to freezer container when it’s the consistency of soft serve ice cream.
While ice cream is churning make the chocolate swirl, heat the coconut milk in microwave for 50 seconds, add the chopped chocolate, let sit for a minute or two until chocolate is soft,(if the chocolate is not completely melted put back in microwave for 10 seconds) stir in the corn syrup and stir until its smooth and silky.
To make the chocolate swirl, drizzle some of the cooled chocolate mixture on top of the ice cream and using a butter knife swirl it around, you can do this adding chocolate until you are satisfied with the amount of chocolate swirled into it.
Place in freezer for several hours until it reaches a scoopable consistency.