Vegan Chocolate Cake & Vegan Ganache
The version without milk or egg of a basic dessert!
Ingredients
Cake
- 335 ml almond milk or other vegetable milk
- 1,5 tsp white vinegar or lemon juice
- 215 g apple sauce
- 112 ml coconut or rapeseed oil
- 1,5 cc natural vanilla extract
- 225 g all-purpose flour
- 180 g brown sugar
- 60 g unsweetened cocoa powder
- 1,5 tsp baking soda
- 0,5 cc baking powder
- 1 pinch of salt
Ganache
- 170 g dark chocolate pastry
- 170 g semi-thick soy cream organic department
- Sea salt
Prepare in advance
- Preheat the oven to 175 ° traditional heat. Butter and flour a mold 20 cm in diameter.
- In a bowl, combine the milk and vinegar and set aside for about 10 minutes.
- Beat the liquid ingredients: compote, coconut oil (melted), vanilla to have a rather frothy mixture.
- Separately, mix the dry ingredients: flour, brown sugar, cocoa, baking soda, baking powder, salt.
- Incorporate the dry ingredients into the liquid ingredients, alternating with the milk. The dough obtained must be homogeneous without lumps.
- Bake for about 45 minutes, check doneness with a wooden pick. Let cool, unmold and let cool completely.
- For the ganache, heat the cream in a saucepan then pour over the chocolate cut into pieces. smooth with a spatula and let cool until a spreadable consistency is obtained.
- Decorate the cake with ganache using a spatula. Sprinkle with fleur de sel.
Notes
Can be kept for a few days in a bell or in the refrigerator.