This vegan chocolate cake is a quick and easy recipe that melts in your mouth. It's not your traditional layered cake, but a shorter and easier-to-make version. Its flavor is rich, chocolatey, and indulgent. Eat it as is, or fill it with sour-cherry jam for that extra sweet and tart flavor that no one can resist.
Course: Breakfast, Dessert
Keyword: Plant-Based, Vegan
Hand mixer or whisk
Silicon spatula or wooden spoon
Springform pan 9 inch (23cm) in diameter - see conversion table above if you have different size.
2cupsflourall-purpose or whole wheat flour
¾cupssoy milkor other plant milk
¼cupsvegetable oilsunflower, canola, etc
⅓cupsdark chocolate chips
9ouncessour-cherry jamor cherry, apricot, orange jam
Preheat the oven to 340F or 170C. Lightly grease your springform pan with oil, then dust it with flour. Set aside.
In a small pot bring the water to a boil. Turn the heat off, then add the cacao powder. Stir with a spoon till the cacao melts. Set aside.
In a bowl, add soy milk, sugar, oil, melted cacao powder in water, and mix with a spatula or a spoon.Note: if you decide to add the grated zest of one orange and the vanilla extract, this is the right time to add them.
Sift in the flour and the baking powder and whisk with a hand mixer for just a few seconds until all the ingredients are combined. You can whisk manually if you prefer.Note: do not over-mix. Over-mixing will develop the gluten in the flour, which will make the cake heavy and less soft.
Finally, add dark chocolate chips, crushed walnuts,and give it a stir.Transfer the cake batter to the springform pan and bake at 340F or 170C for about 30 minutes.TIP: Insert a toothpick in the center of the cake. If it comes out dry, the cake is cooked. If it comes out wet, cook a few more minutes.
To fill the cake: First, let the cake cool down completely, then with a serrated knife cut it open in half, fill with jam, close, and sprinkle with powdered sugar. Enjoy!