This vegan chocolate cake just blows my mind. When it comes to desserts, I’m soooo picky! I prefer eating less but absolutely delicious sweet treats featuring high-quality ingredients such as brown & unrefined sugar and cream of the crop chocolate brands. Because this cake is vegan, you’ll need to use cocoa powder instead of regular chocolate, so make sure you’re opting for something real. I use cocoa powder from the brand “Hollands Best” (100% cocoa powder alkalized) and let me tell you….all the previous chocolate cakes I’ve baked in the past with real chocolate, eggs and other dairy ingredients can’t even compete with this one.
Something I wanted to add before we jump in is that capturing food in all its glory is not an easy task. This cake proved especially difficult to shoot. Side note: it took me 3 rounds before succeeding!! Part of the exercise is to keep the whipped cream to hold which can be tricky in a hot apartment in the middle of winter. One thing I’ve learned is to take my time and let the cake cool down in the fridge for the cream to hold better before taking pictures!
Even if you’re note taking pictures, it’s nice to serve a beautiful cake (and by that I mean a cake that is not falling apart) to your loved ones or guests so please, don’t skip that part 🙂
Serving : 6 to 8 slices
Timing : preparation time 30 minutes + cook time 1 hour
– 1 cup (130g) all-purpose flour
– 1 cup (120g) coconut flour
– 1 cup (220g) brown sugar
– ½ cup (60g) cocoa powder
– 2 tsp baking soda
– ½ tsp salt
– 2 cups (500ml) coconut milk (or other non-dairy milk)
– 2 tsp vanilla extract
– ½ cup (236ml) coconut oil
– 2 flax eggs (for one egg: 1 tbsp flaxseed meal mixed with 3 tbsp hot water)
– 1 tbsp canola oil
Whipped Coconut and Matcha Cream:
– canned coconut milk, 398ml to place in the fridge the night before
– 3 tbsp powdered sugar
– 1tsp vanilla extract
– 2 tsp matcha powder
– 2 tbsp pomegranate seeds
– ½ cup (75g) hazelnuts
Start by preheating the oven to 350°F (180°C).
Prepare your flax eggs by mixing 2 tbsp of flaxseeds with 6 tbsp of hot water in a tall glass and let sit for a few minutes.
Pour the all-purpose and coconut flour into a large mixing bowl.
Add the sugar, cocoa powder, baking soda and salt.
Stir in the flax eggs, the coconut milk, the vanilla extract and the coconut oil.
Mix briskly until you obtain a smooth texture.
Pour the batter into a 7×2 ¾’’ springform cake pan previously oiled with canola oil.
Bake in the oven for 1 hour.
Let cool down on a rack and remove from mold.
On a wooden board, place your cake on the side. With a long knife, cut at about 2/3 from the bottom. That way, the upper layer of the cake will be lighter and thinner for the cream to hold.
Take the can of coconut milk out of the refrigerator. Open carefully (avoid shaking) and only scoop out the cream that must have separated from the coconut water.
In a bowl, whisk together the coconut cream, powdered sugar, vanilla extract and matcha powder. Use half of the whipped cream on top of the first cake layer. Place the second cake layer on top and finish icing the top of the cake with the remaining whipped cream.
Place the cake for a few minutes in the refrigerator to avoid frosting from melting (especially in summer!).
Decorate with pomegranate seeds and hazelnuts, and serve with your favorite tea!