Recipe: No-Added Fat Vegan Chocolate Cake

What can I say? My mouth's watering and I can't wait to make this myself.

Ingredients for vegan chocolate cake

• 300g of organic wholemeal flour
• 60g of 10-12% fat - organic cocoa powder OR use 30g organic cocoa powder & 30g organic carob powder
• 60g of organic coconut palm sugar OR use or 30g Lucuma Powder + 30g Red Ecuadorian Banana Powder
• 2 teaspoons of bicarbonate soda
• 300g egg replacer – choose from the following options:
  • a. St. Dalfour Sugar Free Jam or other sugar-free jam
  • b. Soya yoghurt - natural or flavoured
  • c. Pureed fruit e.g. prunes, apples, bananas
  • d. Smoothie - thick and any flavour
  • 250ml of plant milk - soya, oat, hemp, coconut, nut etc. - I used ‘Oatly Organic Oat Drink’
  • 2 tablespoons of organic cider vinegar
  • 1 teaspoon of vanilla essence (optional)
  • 1 teaspoon of cinnamon (optional)
  • 1 teaspoon of pink Himalayan salt (optional)

How to make vegan chocolate cake

1. Heat oven to Gas Mark 5
2. Pour the wholemeal flour into mixing bowl
3. Sieve all other dry ingredients and combine with flour in mixing bowl, stirring well
4. In a jug, mix together the cider vinegar, egg replacer, plant milk, and vanilla essence
5. Add the contents of the jug to the dry ingredients, stir and mix well
6. Pour into cake tin
7. Bake in the oven for 40 minutes

Ingredients for vegan chocolate fudge topping

• 150g of Sweet Freedom OR maple syrup, agave syrup, date syrup, malt extract etc.
• 70g of organic 10-12% fat cocoa powder OR use 50/50 cocoa powder & carob powder

How to make vegan chocolate fudge topping

1. Pour the syrup into a jug
2. Sieve the cocoa powder into the jug
3. Stir and mix well until a creamy fudge consistency is achieved - it may take a couple of minutes – keep stirring!
4. Add more syrup or a small amount of plant milk if required
5. Spread evenly on the top of the cake
6. EAT & ENJOY!

Recipe and photo courtesy of Neil Robson.

Chocolate Cake