Chocolate mud cake (v)

A vegan version of this chocolate mud cake.
Makes 1 small cake, to serve approximately 8.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Ingredients:
For the cake -

100g good quality dark chocolate - I used 50g Waitrose 48% cocoa chocolate and 50g Tesco 74% cocoa chocolate
2/3 cup plain flour
1 tbsp good quality cocoa
1/2 tsp baking powder
1/4 tsp baking soda
110g non-dairy spread
1/2 cup white sugar
1/2 tsp vanilla
Egg replacer to the equivalent of 2 eggs (I used Orgran)
1/4 cup non-dairy milk (I used sweetened hazelnut)

For the ganache icing -

100g good-quality dark chocolate - I used 50g Waitrose 48% cocoa chocolate and 50g Tesco 74% cocoa chocolate
95ml Alpro soya cream, or equivalent
15g non-dairy spread

Method:
For the cake -
1. Preheat the oven to 160'C and grease and line a small cake tin (mine was heart shaped).
2. Mix the flour, cocoa, baking powder and baking soda in a medium bowl and set aside.
3. Melt the chocolate in a heatproof bowl over the stove top, or in the microwave on low power, stirring regularly. Set aside.
4. Beat the non-dairy spread and sugar in a large bowl until light and fluffy. Add the vanilla and egg replacer gradually, continuing to beat. Pour in the slightly cooled chocolate and beat well.
5. Add ~1/3 of the dry ingredients and ~1/3 of the milk to the butter mixture, and beat until incorporated. Repeat until the dry ingredients and milk have all been added and mixed through. The batter will be almost mousse-like.
6. Pour the batter into the prepared cake pan and bake for 28 - 32 minutes or until a skewer inserted in the centre comes out clean.
7. Cool in the pan for 10 minutes, then allow to cool completely on a wire rack.

For the icing -
8. Melt the chocolate, soya cream and non-dairy spread in a heatproof bowl over the stove top, or in the microwave on low power, stirring regularly.
9. When melted, stir to combine and then allow to cool at room temperature or in the fridge for 30 minutes or until thick.
10. Spread over the cake and allow to chill in the fridge before serving.
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