Vegan Dark Chocolate and Berry Cake
You would never guess that this cake is vegan. I swear it has the richness and moistness of any good chocolate cake, and the addition of berries (you could use any tart fruit) makes it even more decadent. For the photo I made a triple layer version, with raspberry jam in between the layers, but this recipe is just for one layer.
150g spelt flour (you could use buckwheat flour to make it gluten free)
60g ground almonds
150g dark muscovado sugar
⅓ cup good-quality cocoa powder
1 tsp baking soda
½ tsp salt
1 cup almond, oat or coconut milk
1 tsp vanilla extract
⅓ cup coconut oil, melted
1 tbsp apple cider vinegar
½ cup 70% dark chocolate chips
1 cup blackberries, blueberries or raspberries + extra for garnish
Vegan chocolate drizzle:
150g dark chocolate (70% cocoa solids), chopped
½ cup coconut oil
pinch of salt
Preheat the oven to 180ºC fan bake. Grease and line a 22cm diameter cake tin.
Sift all of the dry ingredients together. Transfer to the bowl of an electric mixer and combine.
Mix in the milk, vanilla, coconut oil, vinegar and chocolate chips being careful not to over mix.
Pour the batter into the tin and scatter the berries on top, pressing them down lightly.
Bake for approximately 45 minutes or until springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, prepare the vegan chocolate drizzle. Melt the chocolate and coconut oil in a double boiler until smooth. Finish off with a pinch of salt
Pour the drizzle over the top of the cooled cake and refrigerate for 30 minutes to allow it to set.
Decorate as desired before serving.
Store in a cool, dry place in an airtight container for up to 3 days.