Vegan chocolate cake

I bake this cake under two circumstances. Either I want to make an impression, or I have an enormous chocolate craving. In both cases, I have never been disappointed.

Prep Time 10

Cook Time 40

Total Time 50

Servings Piece

Calories 447kcal

Ingredients

Ingredients for 2 bases

2 Piece Flax seed egg
160 g gluten free flour mix
120 g Buckwheat flour alternatively rice flour or another gluten-free flour
80 g Almond flour
120 g Cocoa powder
100 g Raw cane sugar
4 tbspn Baking powder
100 ml maple syrup
120 ml Baking oil I use a high heat frying and baking oil
500 ml Oat milk or any other vegan plant milk
140 g dark vegan chocolate drops
½ tbspn Bourbon vanilla ground
½ tbspn Salt

For the frosting:

¾ Cup Coconut cream the solid part on a can of coconut milk (put in the refrigerator overnight).
1 ½ Cup dark vegan chocolate drops or couverture

Instructions

Prepare frosting. To do this, carefully melt the coconut cream and chocolate over a water bath. Whisk until well combined and refrigerate for 2-5 hours.
¾ Cup Coconut cream, 1 ½ Cup dark vegan chocolate drops or couverture
Preheat oven to 175 °C (convection) and 195 °C(top and bottom heat) and line two springform pans with baking paper (bottoms) and (optionally) brush the sides with a little margarine.
Prepare flaxseed eggs.
2 Piece Flax seed egg
To make the dough, first add the dry ingredients, gluten-free flour mix, buckwheat flour, almond flour, cocoa powder and raw cane sugar, bourbon vanilla, baking powder and salt to a bowl and whisk until well combined. During this step, small lumps dissolve. Set aside.
160 g gluten free flour mix, 120 g Buckwheat flour alternatively rice flour or another gluten-free flour, 80 g Almond flour, 120 g Cocoa powder, 100 g Raw cane sugar, 4 tbspn Baking powder, ½ tbspn Salt
Add vegetable milk, oil, maple syrup and flaxseed egg. Stir until a uniform dough is formed. Check the consistency of the dough, it should be easy to pour into the mold, but not too runny. If too runny add more flour, if too solid add more vegetable milk.
2 Piece Flax seed egg, 100 ml maple syrup, 120 ml Baking oil, 500 ml Oat milk, ½ tbspn Bourbon vanilla ground
Pour into springform pans and smooth out. Add more chocolate chips as desired. Put in the oven and bake for 40 minutes. When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
140 g dark vegan chocolate drops
Remove frosting from refrigerator and place in a mixing bowl. It is best to use a spoon when it is already quite firm.

Nutrition