You will love it!

This triple-chocolate vegan cake is for all the chocolate lovers out there. Three varieties of chocolate mix together to form this rich, fluffy, and moist cake. The oil plus the addition of the coconut milk make the cake velvety smooth.

Chef Tosca Tip

If you want a lighter texture for the cake, run all of the dry ingredients through a sieve to create a fine base for the cake.

Ingredients

Dry Ingredients:

150g all-purpose flour
40g sugar
20g cocoa powder
6g baking powder
1g baking soda
2g salt
Handful dark chocolate chips

Wet Ingredients:

50g neutral oil such as rapeseed oil or melted vegan butter
150g plant-based milk, such as oat or rice
60g coconut milk full fat
5g vinegar

Chocolate sauce:

50g chocolate
20g vegan butter

Shopping list

Watch me !

method

Preheat oven at 200°C
Mix all dry ingredients in a bowl except the chocolate chips (you can sieve all dry ingredients for a lighter texture). In another bowl, mix the wet ingredients
Pour the wet mix into the dry mix and whisk until smooth
Add the chocolate chips to the batter and slowly combine with a spatula
Pour the batter in a greased mold of your choice
Bake for 40 min at 200°C. Might be longer or shorter depending on the mold you use. Prick the cake with a toothpick: if it comes out clean, it's ready
In a bain-marie, melt the chocolate and vegan butter until smooth. Pour on the cake. Add your favourite toppings: almonds, dried fruit ...etc.