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Before you jump to Moist Chocolate Cake (VEGAN) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let’s go back to moist chocolate cake (vegan) recipe. You can cook moist chocolate cake (vegan) using 16 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Moist Chocolate Cake (VEGAN):
- Prepare of wet ingredients:.
- You need 45 ml of vegan mayonnaise, I used Tasti. (3 tbsp).
- Get 30 ml of coconut oil or sunflower oil (2 tbsp).
- Provide 200 ml of water.
- Provide 30 ml of plant based milk, I used almond. (2 tbsp).
- Prepare 10 ml of vanilla (2 tsp).
- You need of dry ingredients:.
- Take 375 ml of self-raising flour (1 & half cup).
- Prepare 5 ml of bicarb of soda (1 tsp).
- Use 5 ml of baking powder (1 tsp).
- Get 45 ml of cacao (3 tbsp).
- Provide 155 ml of brown sugar (half cup + 2 tbsp).
- Prepare pinch of salt.
- Provide of ganache:.
- Get 80 g of vegan chocolate, I used Beacon's Orange & Almond slab.
- Use 60 ml of orley whip imitation cream.
Instructions to make Moist Chocolate Cake (VEGAN):
- Preheat oven to 180C. Mix all the wet ingredients together. Sift all the dry ingredients together. Mix the wet with the dry, until well incorporated. Spray a 17cm cake tin, I used a small pot and coated the bottom & sides with a little cacao powder as well, to prevent sticking. Bake on the middle shelf for +/- 35-40 min or until toothpick comes out clean. Do not overbake..
- For the ganache, chop your chocolate into small pieces and add the cream substitute, put over double boiler and stir until the chocolate has melted. Let it cool a little. Spoon the ganache over cooled down cake. Yields a small 17cm x 6cm cake or 8 small servings..
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