A cake fit for a vegan queen! This Double Chocolate Cake deserves to be the centre of attention at every party. This recipe is plant-based, gluten, nut-free, and with an extra dose of Chocolate – what’s not to love?
Remember, a cake is more than just the sum of its ingredients, but the quality of your ingredients matters. Always aim to buy the best ingredients you can afford. Especially with expensive items like vanilla, nuts and chocolate, this is easier said than done. I pay attention that ingredients I use are organic, fair-trade, preferably not wrapped in too much plastic and I rather support a small producer than a global corporate enterprise when given the opportunity.
The chocolate I used in this recipe was gifted to me by The Small Batch Project. Andrea is the founder of The Small Batch Project. She’s dedicated to sourcing the world’s best chocolate from independent and small manufacturers. Using high-quality chocolate in a recipe that’s mostly made out of chocolate was a no brainer to me. Bonus: Supporting a small manufacturer and his family is truly the cherry on top.
This recipe for a vegan Double Chocolate Cake is:
- Plant-based, vegan
- Sweetened with maple syrup and apples
- Made with silken tofu
A cake fit for a vegan queen! This Double Chocolate Cake deserves to be the centre of attention at every party. This recipe is plant-based, gluten and nut-free.
- 30 g chickpea flour
- 145 g rice flour
- 220 g buckwheat
- 2 tsp baking powder
- 80 g cocoa powder
- 1 pinch of salt
- 1 tsp cinnamon
- 0.5 tsp cardamon
- 350 g apple sauce
- 200 g almond butter
- 180 g maple syrup
- 2 tbsp apple vinegar
- 400 ml oat milk
- 450 g silken tofu
- 300 g vegan dark chocolate
- 2 tbsp cocoa powder
- 100 g maple syrup
- 2 tsp vanilla essence
Start off with the chocolate cream frosting. Put a pot with water on the stove and bring to boil. Add a heat-proof sauce plate on top and add the chocolate in pieces. Wait for the chocolate to melt slowly. Do not add any water.
In a separate bowl, add the silken tofu, maple syrup, vanilla essence and cocoa powder. Combine well using a hand-held blender. Add the melted chocolate and mix well. Put in the fridge to set.
Preheat the oven to 180 degrees C. Grease a round 24cm cake tin and set aside. In a mix mixing bowl, add the chickpea flour, rice flour, buckwheat, salt, cocoa powder and the spices. Combine well.
Take a new bowl and mix the apple sauce, almond butter, oat milk and apple vinegar. Combine well and add the oat milk last. Mix it all through with a hand-held blender. Combine the wet mix and the flour mix. Pour the cake batter into the prepared tin and bake for approx. 50 minutes.
Using a long kitchen knife, make an indent around the cake where the layer should be. This should more or less be in the middle of the cake. Wrap a piece of thread (any fine thread will do) around the cake (in the indent). Cross the ends of the thread, holding an end in your left hand and one in your right Pull each end out and away from the cake, so the thread cuts through the cake as the circle of thread tightens. Move the thread slightly from side to side to help the cutting movement.
Take out the chocolate cream frosting and spread about a quarter of it on the freshly cut cake. Put the cake top back on and spread the remaining chocolate cream frosting evenly around the cake.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.