Vegan Choc Cake Recipe

1. Prepare and preheat

Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch round cake pan and line the bottom with parchment paper for easy release.

2. In a large bowl whisk together the dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined and aerated.

3. In a separate medium bowl combine the wet ingredients: applesauce, oil, plant milk, vanilla extract and apple cider vinegar. Whisk until smooth. Let stand 1 minute so the vinegar starts to react with the baking soda.

4. Add the wet mixture to the dry ingredients and stir with a spatula until just combined. The batter will be thick.

5. Pour the hot water into a small bowl and slowly whisk in the hot water, then fold it into the batter. The batter will loosen and become glossy — this yields a moist crumb.

6. Pour the batter into the prepared pan, smoothing the top. Tap the pan gently on the counter to remove large air bubbles.

7. Bake in the preheated oven for 30–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking time varies with pan size and oven.

8. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack to release, then invert right-side-up and let cool completely before frosting (about 1–1.5 hours).

9. Chill the canned coconut milk overnight so the cream separates and firms at the top. When ready, open the can and scoop only the solidified cream into a chilled mixing bowl; reserve the thin liquid for smoothies.

10. Add the powdered sugar, vanilla extract and optional citrus zest to the coconut cream. Using an electric mixer or a whisk, whip on medium-high speed until light and fluffy and soft peaks form, about 1–2 minutes. Taste and adjust sweetness if needed.

11. Keep the coconut crème chilled until the cake is fully cooled and ready to assemble. If it becomes too soft, chill 10–15 minutes before using.

12. Place the chopped vegan chocolate in a small heatproof bowl. Warm the oil until just hot (microwave 10–15 seconds or warm gently on the stove) and pour over the chocolate. Let sit 1 minute, then stir until smooth.

13. If the glaze is too thick, add a tiny splash of the reserved coconut milk liquid or a teaspoon of plant milk and stir to adjust consistency. Let cool slightly before glazing the cake so it doesn't melt the coconut crème completely.

14. If the cake domed during baking, level the top with a serrated knife. Place the cooled cake on your serving plate or cake stand.

15. Spread a generous layer of chilled coconut crème over the top of the cake using an offset spatula. For a layered cake, slice horizontally into two layers and spread crème between layers, then top and sides.

16. If using the chocolate glaze: pour or drizzle the slightly cooled glaze over the top, letting some drip down the sides. Work quickly but gently to preserve the whipped coconut texture.

17. Sprinkle toasted shredded coconut around the edge or over the top and garnish with fresh berries or mint, if using. Chill the assembled cake 20–30 minutes to set the glaze and stabilize the coconut crème before serving.

18. Slice with a sharp, clean knife (warm briefly under hot water and dry between cuts for neat slices). Store leftover cake covered in the refrigerator for up to 3 days. Bring slices to room temperature 20 minutes before serving for best texture — Have a Nex day!