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Vegan Chocolate Delight

Vegan Chocolate Delight: The Ultimate Easy Recipe

Indulge in the rich flavors of this Vegan Chocolate Delight. Perfect for any occasion, this easy-to-make cake is dairy-free and utterly decadent. Try it today!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 8 people
Calories: 308kcal
Cost: $15

Equipment

  • Springform pan (Ø 26 cm)
  • Mixing bowls
  • Whisk
  • Hand mixer
  • Spatula
  • Wire cooling rack

Ingredients

  • 250 g wheat flour or spelt flour (Type 405 or 630)
  • 50 g baked cocoa
  • 3 teaspoons espresso powder
  • 120 g sugar
  • 1 package vanilla sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 300 ml mineral water with lots of carbonation
  • 90 ml neutral cooking oil (e.g., rapeseed oil)
  • Some fat for greasing the pan
  • 600 g vegan whipped cream
  • 400 g dark chocolate
  • 100 g fresh berries (e.g., blueberries and blackberries)
  • 1 tablespoon chocolate sprinkles

Instructions

  • Preheat your oven to 180°C (or 160°C for convection ovens) and grease a springform pan (Ø 26 cm).
  • In a large mixing bowl, combine the flour, cocoa, espresso powder, sugar, vanilla sugar, baking powder, and salt; stir until mixed.
  • Pour in the fizzy mineral water and neutral oil; blend quickly into a smooth batter, then pour into the prepared pan.
  • Bake in the preheated oven for 20–25 minutes until a toothpick comes out clean; let the cake cool completely on a wire rack.
  • Finely chop the dark chocolate and place in a heatproof bowl; heat the vegan whipped cream until bubbling and pour over chocolate, letting it sit for 5 minutes before stirring until smooth.
  • Chill the ganache for at least 2 hours to firm up.
  • Once cooled, slice the cake horizontally into two layers; whip the chilled ganache until light and airy.
  • Spread half the ganache on the bottom layer, add the second layer, then cover the entire cake with the remaining ganache.
  • Decorate with fresh berries and chocolate sprinkles.

Notes

For a gluten-free version, swap wheat flour with gluten-free flour. You can substitute sugar with coconut sugar or maple syrup. For decoration, experiment with different berries or try edible flowers for an elegant touch. Store in an airtight container in the fridge for up to 3 days. If you'd like to keep it longer, freeze the undecorated layers. The key to achieving a light and fluffy ganache is chilling it appropriately—don’t skip this step!

Nutrition

Calories: 308kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 250mg | Fiber: 3g | Sugar: 20g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Let us know how it was!