Father’s Day is here!
If my Father could eat I am sure he would love this recipe as much as I adore it! My Father has had diabetes for years and he is fed through his stomach because he can’t swallow. It has been devastating and one of the hardest things I have been through and we have as a family, I cannot imagine how he feels. So I made this cake in his honor and because it is also my husband’s favorite. When Santa Barbara Chocolate asked me to make a recipe for them using their 72% chocolate I immediately thought of this killer vegan chocolate cake which I have also made #glutenfree and #wholegrain. I love Santa Barbara Chocolate products and I am featuring their 72% chocolate which is organic, soy-free, and super creamy and comes in pallets! I use it in all my #paleo recipes. They also make the best cocoa on the planet seriously. Use code: CHEFVANESSA to get 10 % off any of their amazing products.
Such a simple and elegant recipe, low in sugar, has great texture and is a crowd-pleaser. I have made it 4 times in 4 weeks, I love it that much. Plus I get to use all my favorite ingredients from Santa Barbara Chocolate one of my all-time favorite brands.
Huge thanks to Santa Barbara Chocolate for sponsoring this post, and thank you all for supporting the brands I love. All opinions are my own. #sponsored
This recipe is adapted from Thermomix and I have given it my twist. If you are vegan and #glutenfree and #nutfree this is a great recipe! It would also make great cupcakes! You can also make a smaller cake and bake it into 2 layers and fill with raspberry jam or drizzle with my new Nutella
As usual, I recommend you scale this recipe BEFORE making it: a great mise en place makes a successful recipe. Use the scale I recommend.
Be sure to get your Thermomix to make this killer recipe! And definitely get the new Thermomix TM6
RECIPE
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 1 medium cake
This Vegan Chocolate Cake is to die for! It is a perfectly balanced recipe. I adapted it from Thermomix and added my twist. You can make a #glutenfree version and a #wholegrain version. This chocolate cake is perfect for any BDAY party and a tried and tested crowd pleaser.
Ingredients
- 70 gr avocado oil (I use Ahuacatlan in Mexico and Chosen Foods in the US)
- 224 ml almond milk, unsweetened (for #nutfree use coconut milk)
- 1 tablespoon apple cider vinegar such as Braggs
- 126 gr coconut sugar
- 1 teaspoon vanilla
- 168 gr organic flour or gluten free flour Bobs Red Mill 1: 1 (blue label only) or spelt flour (same amounts)
- 28 gr vegan cocoa Santa Barbara: use code CHEFVANESSA to get 10 % off
- 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
- ½ teaspoon baking soda (at high altitude use ¼ teaspoon) I use Bobs Red Mill
- ¼ teaspoon fine sea salt
- 56 gr chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off
- GANACHE:
- 112 gr 72% chocolate Santa Barbara use code CHEFVANESSA to get 10 % off
- 52 gr almond milk, unsweetened (for #nutfree use coconut milk)
- 14 gr pure maple syrup
- 1 teaspoon vanilla
Method
- Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
- Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
- Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
- Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
- Add chocolate and mix 10 seconds speed 3.
- Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold Cool and decorate with chocolate ganache.
- Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
- Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
- Remove and let cool slightly. Put the ganache onto the cold cake. Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.
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