Vegan Chocolate Loaf Cake
This week I got the wonderful opportunity to develop a vegan chocolate cake for someone.
I had once read a really easy recipe developed by a US-based content creator, photographer, and author of Sunday Suppers. Karen Mordechai is a New York Times blogger and celebrated foodie. Her work is incredible and she enjoys making easy meals. Hardly any effort goes into her bakes and I enjoyed that about her content.
This recipe is based on her Vegan chocolate loaf tin recipe. The only difference is that I’ve swapped the fats for something healthier, and I’ve used Xylitol instead of refined sugar in my cake. I also dabbled with flour and tested gluten-free flour, spelt, cassava, and stoneground.
The best result is from the stoneground flour. The rise is perfect. In second place is cassava flour. The cake is dense like a brownie and the crumb is tight. Spelt is also perfect but it got stale in two days. The worst was the gluten-free flour. I don’t recommend using it at all.
I decorated the cake simply with melted Lindt with 70% cocoa. The chocolatier’s slabs are all Vegan the darker it is. Alternatively, you could just eat it plain with some whipped coconut milk.
Ingredients
1 1/2 cups stoneground flour (I used Eureka Mills Cake Flour)
1/4 cup cocoa
1 tsp bicarbonate of soda
1 cup Xylitol
1 tsp vanilla essence
1 cup cool water
2 tsp instant coffee mixed in 1/4 cup of warm water (dissolve it well)
1 tsp brown/white vinegar (don’t compromise on this ingredient)
1/3 cup olive oil/coconut oil
Lindt chocolate slab, 70% cocoa
fresh rasberries
Method
Preheat oven to 190 degrees.
Prepare a loaf pan well with Spray-And-Cook.
Sift dry ingredients together.
Add sugar and give it a whisk. Set aside.
Whisk all the wet ingredients together for 1 minute and add the vinegar last.
Make a well in the dry ingredients and pour the wet ingredients in there.
With a spoon, stir from the middle in tiny circles and keep mixing until the batter is combined.
Pour into a pan and bake for 35 minutes.
Cool completely and then melt 4 blocks of Lindt chocolate in the microwave in 30-second bursts for 1 1/2 minutes.
Drizzle over the cooled cake and decorate with raspberries.
