Vegan Chocolate Cake. A few weeks back my little lady set me a challenge, to make a Vegan Chocolate Cake for her aunts birthday.
Naturally I accepted the challenge, and began a research process into the correct ingredients, alongside the techniques to cook it fully Vegan.
I learned a lot, I can tell you, from the right types of oils, dairy free alternatives and also how to incorporate gluten free products into a cake mix.
It came out really well, and went down a storm with the birthday girl, which is all that really matters!
Vegan Chocolate Cake – The Recipe
For the Cake
- 1 Avocado
- 300g Sugar
- 350g Gluten Free Flour
- 50g Cocoa Powder
- 1tsp Bicarb of Soda
- 1tsp Gluten Free Baking Powder
- 400ml Almond Milk
- 150ml Vegetable Oil
For the Frosting
- 2 Avocados
- 200g Vegan Friendly Chocolate
- 25g Cocoa Powder
- 125ml Almond Milk
- 200g Icing Sugar
Lets make the cake first.
Add the avocado into a food processor, along with the sugar, and blitz down to a paste.
Add in the flour, cocoa, baking powder and bicarb of soda.
Add in the vegetable oil and the almond milk, blitz down into a cake batter. Clean the sides and blitz again if you have to.
Pour into a lined baking tin. I have just made one cake, which I will slice later, but if it is easier for you, just split the mix in half over two tins. Now lets make the frosting.
Add the avocados into the food processor and blitz down into a paste.
Add the milk to a saucepan, put it on to a medium heat, and bring up to a simmer, before taking it off the hob.
Put a bowl over a saucepan of boiling water, and melt the chocolate.
Put the cocoa powder into a mixing bowl, and then add the milk and chocolate, before combining thoroughly.
Add in the icing sugar, mix to combine thoroughly. Ice the cake like a pro, and be a hit at your next party.
Vegan Chocolate Cake – Cookware
Vegan Chocolate Cake – Ingredient Breakdown
The avocado (Persea americana), a tree with probable origin in south-central Mexico, is classified as a member of the flowering plant family Lauraceae.
The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.
They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.
In 2017, Mexico produced 34% of the world supply of avocados.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods.
Cereal flour is the main ingredient of bread, which is a staple food for most cultures.
Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
Wheat is the most common base for flour.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the solids sold as an end product.
Health benefits have been attributed to cocoa flavonoids
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (modern day Mexico), with evidence of chocolate beverages dating to 1900 BC.
The word “chocolate” is derived from the Classical Nahuatl word chocolātl.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar.
Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate.
Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine’s Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d’Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.
Vegan Chocolate Cake – Bonus Recipe
Want the recipe? You can get it here!