Vegan Chocolate Cake

  • 4 persons
  • 45 min
  • medium
4
45’
medium

Ingredients
4

  • 375g flour
  • 3 tbsp baking powder
  • 1 tsp bicarbonate
  • 4 tbsp cocoa powder
  • 150 g plant-based margarine
  • 6 tbsp maple syrup
  • 3 tbsp apple sauce
  • 300ml Provamel Oat Almond drink
  • 1 tbsp lemon juice
  • 8 tbsp vegan chocolate spread
  • Toppings: 2 cups of grated coconut, 2 tbsp chopped nuts as desired and mint leaves

preparation
45 min
medium

  1. Preheat the oven to 180°C.
  2. Sift the flour, baking powder, bicarbonate and cocoa together in a large bowl.
  3. Melt the plant-based margarine together with the maple syrup and applesauce. Allow to cool down.
  4. Mix the Provamel Oat Almond drink together with the lemon juice and add to the flour.
  5. Add the melted plant-based margarine and mix thoroughly until the desired batter texture is formed.
  6. Divide the dough into two (16cm) cake molds (preferably springform). Place in the oven for 25 to 30 minutes until a skewer comes out dry.
  7. Remove the cakes from the cake molds and let them cool completely on a cooling rack.
  8. Spread both cakes with chocolate spread and place one cake; the one with the chocolate layer on top, on top of the other. Decorate with grated coconut, nuts and mint. Tasty!
Products used in this recipe

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