): ?>Previous ): ?>Next
January 5, 2017

The Best Vegan Chocolate Cake

by Julieta Lucca

The best dairy-free sponge topped with Chocolate tofu buttercream.

The reason why we love this vegan sponge is because of its versatility. Be it chocolate, vanilla or raspberry ripple, you can adapt the flavour to your liking.

We really wanted to try making a dairy-free buttercream that didn’t contain margarine. The vegan meringues add a lovely crunchiness to the top and the middle of the cake. Feel free to omit them if you prefer. We recommend you make them before you make the rest of the cake.

To make the Vegan Chocolate Meringues, click here.

INGREDIENTS

đź•‘ 1 hour 30 minutes

  • serves 12

For the Vegan Chocolate Cake

  • 250ml Unsweetened Almond Milk
  • 3 tsp Apple Cider Vinegar
  • 250g Cake Flour (or regular white flour)
  • 140g Brown Sugar
  • 1 â…• tsp Baking Powder
  • 80g Vegetable Oil
  • 2 tsp Vanilla Paste or Extract
  • 50g Raw Cacao Powder

For the Chocolate Tofu Buttercream

  • 300g Silken Tofu
  • 240g Dark Chocolate (70% cacao solids recommended)
  • 50ml Maple Syrup
  • 1 tsp Vanilla Paste or Extract
  • a pinch of ground coffee

METHOD

1. Pre-heat the oven to 200C. Grease and line two cake tins with parchment paper.

2. Combine the almond milk with apple cider vinegar and leave to the side until it thickens similarly to buttermilk.

3. Sift the flour, sugar, raw cacao powder and baking powder together and mix. Then add the oil, almond extract and the almond milk with apple cider.

Mix all together until well combined and place the mixture in the cake tins.

Note: if you want to make a regular vanilla sponge, omit the cacao powder.

4. Bake for 15 minutes or until you insert a skewer inside the cake and it comes out clean. Remove from the oven and let the tins cool down. Once the sponges are cool to the touch, remove them from the tins, ready to assemble.

To make the Vegan Chocolate Meringues, click here.

 

 

For the Chocolate Tofu Buttercream

1. Open the Silken Tofu and dispose of the liquid inside the pack, making sure the tofu doesn’t slide out of the package. If you can’t get all the liquid out, don’t worry, just remove as much of it as you can.

2. Place the tofu in the food processor bowl together with the vanilla paste or extract and process on a medium speed until you are left with a smooth consistency. This will take around a minute or two.

3. To melt the chocolate, place boiling water in a pan and your choice of dark chocolate in a heatproof bowl. Place the bowl on top of the pan so the boiling water melts the chocolate, this is also known as a “bain marie”. Make sure the water doesn’t touch the base of the bowl. The chocolate will melt relatively quickly, so keep an eye on it. Once the chocolate is melted, add it to the tofu in the food processor, followed by the maple syrup and pinch of ground coffee. The coffee will bring out and intensify the flavours of the chocolate. Process all together on a medium speed until combined. You will have to stop every now and again to scrape the sides and ensure everything is mixed thoroughly.

4. Transfer the tofu chocolate mixture to a bowl and either leave at room temperature covered with cling film or refrigerate until ready to use. Note the consistency before placing in the fridge will be very soft. Once it’s been refrigerated it will become a lot thicker, very much like ganache. This is because the chocolate has hardened and so the texture of the tofu changes from very soft to buttercream-like. To bring it back to a more spreadable consistency, place it in the bowl of the standing mixer and mix on a high speed. Add up to 3 tablespoons of your choice of milk to loosen up to the desired consistency.

ASSEMBLING THE CAKE

1. Start by levelling the sponges. We poured a couple of tablespoons worth of brandy on the sponges to keep them moist and boozy.

2. Place the first sponge on the serving plate you will use to display the cake or on a cake board. Spoon some tofu buttercream on the sponge and spread evenly with an off-set spatula. Add a layer of the vegan chocolate meringues followed by a very thin layer of the buttercream.

3. Place the second sponge upside down on top of the layer of meringues. Placing the second layer upside down will ensure the top is flat. Add a dollop of the buttercream to the top and spread evenly.

4. Add more buttercream to the sides of the cake to cover everything. Once all sides and filled, slide a spatula upright around the whole cake to remove excess buttercream.

5. Crush some chocolate meringues and sprinkle them around the top of the cake. Place the remainder of the buttercream in a piping bag and pipe any design of your liking. Top the cake with raspberries and place in the fridge to chill. Remove from the fridge 10 minutes before serving.

share your creations with us on social media with #JOYloves

  • Share this article
More from Joy