The most chocolaty cake ever. It's fast, easy and delicious! Fully Plant-Based Sponge and Icing. All homemade!
Learn how to make this Vegan Chocolate Cake with Easter Egg Surprise. It's Fast and Easy. It only takes about 1 hour to make. Even if you've never baked before, if you follow this simple recipe you'll end up with a cracking chocolate cake. I'm deliberately skipping a few steps to make it easier and faster.
Watch the Full Recipe on YouTube here below:
For the Sponge:
50g Cocoa Powder (dark, high quality, 70-85%)
6 Tbsp Water (boiling)
3-4 Tbsp Chia Seeds that make 180g sticky/slimey Chia Seeds mixture (soften seeds by soaking them in hot water and leaving over night, stirring and mixing in more water as needed)
100g Rapeseed Oil
4 Tbsp Almond Milk (organic kind)
300g Brown Sugar (unprocessed, most organic kind you can find)
1 1/2 tsp Baking Powder
175g Whole Wheat Flour (organic)
2-3 Tbsp Rapeseed Oil (to grease your baking tins)
2 Baking Tins (round, non-stick, 20cm / 8inch diameter)
For the Icing/Filling:
150g Dark Chocolate (70 or 85%)
150g Almond Milk
75-100g White Chocolate
Preheat your oven to 180C/355F or Gas 4 , on fan.
Let’s start by making the chocolate sponge. First, the wet ingredients.
Get 50g of dark high quality cocoa powder into a bowl. Add 6 tablespoons of boiling water bit by bit, mixing it all together until you get a sticky paste. Add it to a stand mixer and follow up with 180g of chia seeds seeds, that have been soaked in hot water over night - this is our egg substitute. Add 100g of rapeseed oil - this is our butter substitute. Add 4 tablespoons of almond milk. And mix on low/medium speed until just combined.
Now to the dry ingredients. Add 300g of unprocessed brown sugar. The most organic kind you can find. And mix it in.
Add 1 and a half teaspoons of baking powder,
And pour in 175g of organic whole wheat flour, in 2 batches. And mix again until combined. Don’t overmix it though.
You should end up with a cake mixture of this consistency.
Divide the cake mixture between the prepared tins, greased with a little rapeseed oil.
Now they’re ready to go in the oven at 180 Celsius, for 25-30 minutes, or until well risen. Once done, poke them with a skewer to make sure the centre comes out all clean. Remove them from their tins, so that they can cool.
Meanwhile, for the icing and filling, get the 70 or 85 percent dark chocolate and almond milk together in a bowl and stand the bowl over a pan of simmering water for about 5-10minutes, until just melted. Stir from time to time. Set aside and leave to cool until almost set.
Pour half of the icing on the bottom sponge. Arrange your second sponge on top the cake. The other half of the icing goes on top of the cake of course
As a little extra, I’m preparing a white chocolate icing to drip over the top. Simply melt 75 or 100g of white chocolate, as before, but without the almond milk.
Don’t worry if the icing on top isn’t neat, as we’ll be decorating it with more things in a moment. As i themed this cake for Easter, I grabbed a chocolate Easter egg, cracked it open, and positioned it on top of the cake with some tooth picks.
Now we decorate with colourful mini eggs and the cracked shell of the large chocolate egg.
You can of course use this chocolate cake recipe and decorate it in all sorts of different ways to your personal liking.
Because we used dark chocolate throughout it’s very chocolatey. So the sweet white chocolate gives it a nice contrast to the more bitter dark chocolate.
Bear in mind that the decoration on top with the white and milk chocolate is not strictly plant-based though, so it’s a little guilty pleasure. The dark chocolate sponge and filling is fully plant-based, vegan though.