Chocolate torte
I tried this recipe from my favourite blogger Vegan Richa just so my husband could finish a carton of plant-based cream by pouring it over a rich, decadent chocolate dessert. The original recipe also had a glaze, but I think you can do without. The magic of this cake does not lie in the taste so much as the texture. It is simultaneously moist and fluffy, and pairs exquisitely well with any kind of cream.
Recipe inspired from Vegan Richa.
Ingredients
- 120g wheat flour
- 5g white sugar
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 160g maple syrup
- 55g refined coconut oil, melted
- 205g plant-based milk (I used soy)
- 7g vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Heat up oven at 180°C (fan on).
- Grease a round cake pan, and line the bottom with baking paper.
- In a bowl, mix all dry ingredients.
- Add the rest of the wet ingredients and mix well.
- Pour the batter into the pan, and bake for 25-30 min, or until a knife inserted in the middle of cake comes out clean.
- Take it out of the oven and eat immediately with any kind of cream or ice cream. It is better when it is warm!