A 100% chocolate gourmet recipe: the Vegan chocolate cake and vegan ganache. A basic pastry revisited in a version without milk, cream or eggs, but just as delicious!
A clever recipe that allows you to replace ingredients that you usually incorporate into a cake with other ingredients that don't come from animals.
Personally, I am not vegan. However I totally respect those who practice this diet. So, why not try a different dessert that is a bit off the beaten track?
What ingredients are needed for this vegan chocolate cake?
In this recipe, cow's milk has been replaced by a vegetable milk (almond milk for me). To make it "buttermilk" or fermented milk, simply add a small dose of vinegar.
The eggs, which provide the soft texture to the cake, are replaced here by apple sauce. This allows the effects to be recreated.
Butter is replaced bycoconut oil (or rapeseed). Which brings even more softness...
The liquid cream for the ganache has been replaced here by semi-thick soy cream. It is now easily found in organic sections. I was amazed by the texture of the ganache...
How to make a vegan chocolate cake?
To realize the cake, we start by preparing the fermented milk by mixing vegetable milk and lemon (or vinegar) to let it rest a little.
Then, mix the liquid ingredients on one side. Then the dry ingredients on the other. Finally, add them to the liquid ingredients, alternating with the milk. This is simple and fast !
For vegan ganache, simply heat the cream and pour it over the chocolate cut into pieces. Then let it cool. It is ready as soon as it has the consistency of a spread.
Other recipes to try
If you like this kind of vegan or gluten-free desserts, then I can advise you to take a look at these recipes: chocolate-coconut dessert creams, Gluten-free chocolate cake Gluten free lactose free cookies Gluten Free Lemon Blueberry Cupcakes White chocolate blueberries eskimos,
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 335 ml almond milk or other vegetable milk
- 1,5 tsp white vinegar or lemon juice
- 215 g apple sauce
- 112 ml coconut or rapeseed oil
- 1,5 cc natural vanilla extract
- 225 g all-purpose flour
- 180 g brown sugar
- 60 g unsweetened cocoa powder
- 1,5 tsp baking soda
- 0,5 cc baking powder
- 1 pinch of salt
- 170 g dark chocolate pastry
- 170 g semi-thick soy cream organic department
- Sea salt
- Preheat the oven to 175 ° traditional heat. Butter and flour a mold 20 cm in diameter.
- In a bowl, combine the milk and vinegar and set aside for about 10 minutes.
- Beat the liquid ingredients: compote, coconut oil (melted), vanilla to have a rather frothy mixture.
- Separately, mix the dry ingredients: flour, brown sugar, cocoa, baking soda, baking powder, salt.
- Incorporate the dry ingredients into the liquid ingredients, alternating with the milk. The dough obtained must be homogeneous without lumps.
- Bake for about 45 minutes, check doneness with a wooden pick. Let cool, unmold and let cool completely.
- For the ganache, heat the cream in a saucepan then pour over the chocolate cut into pieces. smooth with a spatula and let cool until a spreadable consistency is obtained.
- Decorate the cake with ganache using a spatula. Sprinkle with fleur de sel.
Hello,
Is it possible to make the same cake in a non-Vegan version? Are the proportions of milk and cream the same? thank you so much
This cake is simply decadent! We want to bite into it :)
I did it yesterday for lunch and we loved it !! I was a little scared because I had never made a vegan cake but in fact it was more than delicious like every time I make a recipe from this site. I did not use fleur de sel, but the cake was super soft and melting in the mouth at the same time. Not at all cloying and not at all bitter in chocolate. No, it was really perfect in terms of taste, sweet just right and we digested really well because it is not too heavy. I really recommend it, I hope to discover recipes as good as this one, and why not yet vegan, in any case to be repeated without moderation !!
Hello !
I just made this cake, which is really very good, and very surprising: its texture is perfect, it is soft and melting as desired! So good and delicious that next time I will do without the ganache (which is very good but not necessary in my opinion, or not in such large quantities). It was the first time I made a vegan cake, and clearly not the last! Thank you very much for this recipe!
Pauline
[…] we are still here and there are some dishes that we can't wait to end up with. Mit dem Rezept von Aurélie Bresset's Blog Lilie Bakery habe ich aber dennoch einen bisher einzigartig saftigen, weichen, „spongy“ Cake […]
First vegan for me, and surprise a real success everyone loved it, really not complicated to make and quick, a little skeptical given the very liquid consistency of the preparation, but the result was there in the end, creamy and soft like I have never made
To do again, thank you Lilie!
[…] applesauce this time. Well it’s a success! At the same time, Lili’s recipes, in addition to being beautifully presented, are always excellent and this one doesn’t […]
Hi,
Thank you for sharing.
What can I replace the soy cream with for the ganache?
Thank you in advance for your answer.
Sincerely.
Cécilia
Hello Cecilia, you can replace with coconut cream or the non-vegan version with classic liquid cream. See you soon :)
Hello, is it possible to replace the flour with buckwheat flour?
Hello Marie, buckwheat flour is gluten-free, so it's complicated to use it as a substitute here... Not at all the same result (crumbly, much less soft). On the other hand, gluten-free flour mixes sold already measured to imitate wheat flour, yes you can use them. See you soon :)
Hello,
Being vegan and a gourmand, I will try to bake your recipe. Also being a "why?" lady, I need to understand the need for fermented milk with the addition of vinegar (what vinegar, by the way?, cider vinegar?) Best regards. Pascale
Hello Pascale, the acidic element allows you to ferment a classic milk (white vinegar or lemon juice: as specified in the recipe). Fermented milk brings much more softness to any cake than unfermented milk (by chemical reaction with the other ingredients). That's all :)
So great! How do you make the ganache to look so pretty on top of the cake?
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Hi Manon, to make it pretty, just use the back of a spoon to apply the ganache, it makes swirls so easily!
Then I freeze this cake for 1 week, thank you very much for your recipes
Hello Christiane, yes you can freeze this cake (alone or with the ganache on top). You have to put it in an airtight container or wrap it in cling film and aluminum foil to prevent it from getting damp. See you soon :)
Hello, is the cream you use for the ganache vegetable? (rice, soy, etc.)
Hello Lili, to answer you, it is specified in the recipe sheet: it is semi-thick soy cream. See you soon :)
Hello,
Being lactose intolerant, this cake really interests me!
Do you know if the vegan ganache can be whipped afterwards? Thank you very much!
Hello, no, it is eaten as is. See you soon :)
Hello,
Does coconut oil add any flavor to the cake, please?
Good day :)
Hi Anne, it's quite light, and if you like coconut oil, it's delicious. See you soon :)