- Hearty & Grounding
- Desserts
- Vegan
- Prep 20 min
- Cook 35 min
- Serves 10 slices
You would never guess there is no egg in it. A splash of vinegar reacts with the bicarbonate to give the cake its lift, and the ganache is made with coconut milk.
Ingredients
For the cake
- 250 g plain flour
- 200 g caster sugar
- 60 g unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 300 ml oat milk
- 100 ml neutral oil
- 1 tbsp white wine vinegar
- 2 tsp vanilla extract
For the ganache
- 200 g dairy-free dark chocolate, chopped
- 200 ml coconut milk (from a can, full fat)
Method
- Heat the oven to 180°C. Grease and line two 18 cm round cake tins.
- Whisk the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt in a large bowl.
- In a jug, mix the oat milk, oil, vinegar and vanilla. Pour into the dry ingredients and whisk until smooth.
- Divide between the tins and bake for 30 to 35 minutes, until a skewer comes out clean. Cool completely.
- For the ganache, heat the coconut milk until steaming, pour over the chocolate, wait 2 minutes, and stir until smooth. Let it thicken for 30 minutes.
- Sandwich the cakes with a third of the ganache, and spread the rest over the top and sides.
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