Vegan Chocolate Berry Cake. This is the easiest ever vegan blueberry cake! Vegan baking couldn't be easier and more delicious! Even if you have never baked before you will make a success out of this cake and you will love it's taste!
Place one cake layer on a serving plate. I need to write a whole post about this, I think, so that'll be coming up soon. This recipe – along with these vegan chocolate tarts and chocolate hazelnut cake – uses a full can of coconut milk instead of scooping the cream from the can. You can cook Vegan Chocolate Berry Cake using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Vegan Chocolate Berry Cake
- It’s of Cake batter.
- It’s of AP flour.
- It’s of baking powder.
- Prepare of brown sugar.
- You need of salt.
- Prepare of chocolate powder.
- You need of soy milk.
- It’s of oil.
- Prepare of Berries.
- You need of frozen berries.
- You need of lemon sugar (≈10g).
- It’s of Ganache.
- You need of dark chocolate (70% cocoa).
- Prepare of soy milk.
- You need of salt.
- It’s of Decoration.
- It’s of fresh berries.
It's easier and less wasteful, and tastes just as good – if anything, it's even easier to work with. The topping is a simple cream cheese frosting that adds another element to the cake and will make you want to eat a whole bowl full of just the cream! And to finish it off, some chopped chocolate, because who needs an excuse to use more chocolate?! As a vegan, going out and ordering something for breakfast or as a treat in a cafe can be tricky!
Vegan Chocolate Berry Cake step by step
- Cake batter: whisk dry ingredients together. Combine with the wet ingredients..
- Berries: combine drained frozen berries with the lemon sugar. Set aside..
- Ladle roughly half of the batter in a parchment-lined cake pan. Then, arrange all of the frozen berries on top. Pour the rest of the batter. Bake for 40-45 min in a 175°C oven. Set aside to cool..
- Ganache: combine all ganache ingredients in a pot over low heat. Mix continuously. Once chocolate has melted, pour the ganache over the cooled cake..
- Decoration: Leave ganache to set for a few minutes, then arrange fresh berries nicely. I like the ganache to be still a little warm, so the berries stick to it and don't roll around too much..
- Leave in the fridge overnight. Enjoy :).
And get this: You're about to make a dazzlingly good VEGAN chocolate blackout cake. A cake that even cake naysayers adore. The recipe below is just slightly adapted from the book, using fresh raspberries instead of jam, and a tad more chocolate (for obvious reasons). Very slightly adapted from Vegan With A Vengeance by Isa Chandra Moskowitz. Choose a good quality dark chocolate for the filling and use Oreos (yes, they're vegan!) for the base.