A Vegan Chocolate Cake made in less than 1 hour with simple ingredient, This is a really simple, yet very tasty cake.
Preparation: 30 minutes
Cook: 50 minutes
Servings: 6 Pers
Yield: Recipe for 2 20 cm round cake tins
For the cake:
- 2 very ripe bananas, mashed
- 100 g dark chocolate, melted (at least 70% cacao)
- 10 tbsp raw coconut sugar (110 g)
- 2 tbsp coconut oil, room temperature
- 240 ml plantbased milk of choice (I used coconut milk)
- 1 tbsp apple cider vinegar
- 100 g all purpose flour
- 2 tbsp cacao powder
- 10 g baking powder
- 1 tsp baking soda
- 1 tbsp vanilla extract
For the ganache:
- 100 g semi-sweet chocolate
- 200 g dark chocolate (at least 70% cacao)
- 300 ml coconut milk (full fat, from a can)
To make the cake:
- Preheat your oven at 180°C.
- In a small bowl whisk milk and vinegar. Let the mixture sit for a few minutes.
- In a large bowl mix together the mashed bananas, melted chocolate, coconut oil, sugar and vanilla extract. Add in the milk-vinegar mixture and whisk. Now sieve in flour, baking powder, baking soda and cacao powder.
- Whisk some more just to incorporate all the ingredients.
- Divide batter into 2 20 cm round cake tins (mine were made of silicone and they didn’t need any greasing, but if yours aren’t, just grease them with some coconut oil and place some baking paper on the bottom of the tins).
- Bake the cakes for 35-40 minutes at 180°C (check them with a toothpick after 30 minutes, just to make sure they won’t burn). Let the cakes cool completely before taking them out the tins.
To make the ganache:
- Place coconut milk in a small pot over low heat. When it starts to bubble, turn the heat off, add in the chopped chocolate and mix until it’s melted.
- Place the ganache in the fridge and let it cool over night (or at least for 5 hours).
To assemble the cake:
- Take the cakes out of the tins and whisk the ganache with a hand mixer (this way it becomes fluffy and soft enough to be spread over the cakes).
- Spread half of the ganache on top of one of the cakes, place the other cake on top and use the remaining chocolate spread as a final layer.