BACK-TO-SCHOOL VEGAN CHOCOLATE CAKE
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
 
1 US cup = ~2,4 dl, 1 dl = ~0,4 US cups
Ingredients
  • Chocolate cake
  • 1,5 dl / 0,6 cups plant-based milk (almond or oat milk works well)
  • 1 tbsp apple cider vinegar
  • 1 dl / 0,4 cups almond flour
  • 2 dl / 0,8 cups spelt flour
  • 2 dl / 0,8 cups coconut sugar
  • 1,5 tsp baking powder
  • 0,5 tsp baking soda
  • 1 tsp vanilla
  • ¼ tsp salt
  • 100 g / 3,5 oz dark chocolate
  • 1 dl / 0,4 cups apricot jam
  • Frosting:
  • 1,5 dl / 0,6 cups coconut butter
  • 3 tbsp maple syrup
  • 5 tbsp plant-based milk (almond or oat milk works well)
  • 1,5 tbsp cocoa powder
  • ¼ tsp vanilla
  • pinch of salt
  • Toppings: whipped cream and berries or other fruit.
Instructions
  1. Preheat oven to 180 C / 356 F.
  2. Line a baking tin with parchment paper. I used a 28 x 18 cm baking tin.
  3. Combine plant-based milk and apple cider vinegar and let set for about 5 minutes.
  4. Mix almond and spelt flour, baking powder and soda, vanilla and salt.
  5. Melt dark chocolate until it's totally liquid.
  6. Add milk-ACV mixture and apricot jam to the dry ingredients and mix the melted dark chocolate in the batter.
  7. Pour the batter into the baking tin and bake for about 35 min or until toothpick test comes out clean.
  8. For the frosting: melt coconut butter and mix in all the ingredients. Add more milk if needed. The frosting should be totally smooth and easily spreadable.
  9. Add the frosting to the cake while it's still hot from the oven.
  10. Enjoy the cake with plant-based whipped cream (coconut, soy, oat based) and berries or whatever fruit you prefer :)
Notes
This cake tastes best a day after baking once the flavors have settled well! Keep properly covered in the fridge and take out about 20 min before serving.
Recipe by My Berry Forest at https://www.myberryforest.com/back-to-school-vegan-chocolate-cake/