Ingredients (Serves 8-10)
For the Cake:
- 1 ½ cups (190g) all-purpose flour (or whole wheat flour for a healthier option)
- ½ cup (50g) unsweetened cocoa powder
- 1 cup (200g) coconut sugar (or cane sugar)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (240ml) plant-based milk (almond, soy, or oat)
- ⅓ cup (80ml) coconut oil or vegetable oil
- 1 tbsp apple cider vinegar (helps the cake rise & stay fluffy)
- 2 tsp vanilla extract
- ½ cup (120ml) hot coffee or hot water (enhances the chocolate flavor)
For the Chocolate Ganache:
- 200g (7 oz) vegan dark chocolate (chopped)
- ½ cup (120ml) coconut milk (full-fat)
- 1 tbsp maple syrup (optional, for sweetness)
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch (20cm) cake pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, mix plant milk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry and mix until just combined.
- Add the hot coffee or water and stir until smooth (the batter will be thin).
2. Bake the Cake
- Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
3. Make the Chocolate Ganache
- Heat the coconut milk until warm (not boiling).
- Pour over the chopped chocolate and let it sit for 2-3 minutes.
- Stir until smooth and glossy. Add maple syrup if desired.
4. Assemble the Cake
- Once the cake is completely cool, pour the ganache over the top.
- Let it set for 10-15 minutes before slicing.
Nutritional Information (Per Slice – 10 Slices Total)
- Calories: ~280 kcal
- Protein: ~4g
- Carbohydrates: ~38g
- Fat: ~14g
- Fiber: ~3g
