I have had a little forced break from posting this last few weeks… going out to sea tends to ruin our internet connection! We arrived safely at our new destination after taking the swell and wind on the beam the whole trip, making it a not so lovely but very rolly transit, and I am extremely happy to be on dry land again. In our new home port there is an even more significant lack of easy vegan food available… but I like a challenge, and I think when you are forced to cook with limited ingredients you learn a lot more about food and about cooking, finding new ways to serve beans and lentils 3 days running without the crew hating you for it! We have an abundance of beans, rice, lentils, bananas, fresh vegetables, and I have been making our own milk… out of desiccated coconut which is super cheap here, and making homemade seitan out of plain flour (will post these recipes soon).
After our tiring transit I thought a treat for the crew was in order, so here is my coffee and chocolate cake recipe to share. This is a real coffee chocolate cake, just the way I like it… as in with actually coffee in the mix, not just cake you eat with a cup of coffee! This recipe makes a really rich moist cake, I got greedy on my first slice and took a huge chunk, then felt a little bit sick afterwards.
I love serving this cake to people who are new to vegan baking… always wondering how you could possibly make a cake without the ‘magic’ egg. They usually imagine something dry and tasteless, or think it will crumble and fall apart, but this vegan cake really speaks for itself.
I think vegan baking is quite simple, in fact I was useless at baking before I became vegan, but most of the vegan baking recipes I have tried tend to be pretty much fool proof.
I like to serve this cake topped with a chocolate ganache. I hope you enjoy it as much as I do.
- 2¾ cups unbleached plain flour
- ⅔ cup cocoa powder
- 1½ tsp baking soda
- 1 tsp baking soda
- 1 cup sugar
- 1 cup soft brown sugar
- 1 tsp salt
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 2 Tbsp ground instant coffee (not ground coffee beans)
- 2 cups nondairy milk (soy/oat/almond)
- 2 Tbsp balsamic vinegar
- Preheat the oven to 180°c. Lightly grease an 8 inch spring form cake tin.
- Sift together the flour, cocoa, baking powder, baking soda, sugars and salt. Then in a separate large mixing bowl whisk together the oil, vanilla, instant coffee, nondairy milk and balsamic. Mix the dry ingredients into the wet in two parts, mixing until batter is well combined.
- Pour the cake batter into the cake tin, place in oven and bake for 45 minutes, or until a toothpick comes out clean.
- 100g good quality vegan dark chocolate
- 5 Tbsp nondairy milk (almond/oat/soy)
- 1 tsp vanilla extract
- 1 tsp ground instant coffee (optional)
- Chop the chocolate into small chunks. Heat the milk gently in a saucepan until very hot but not quite boiling. Take off heat, add chocolate chunks and stir constantly until completely melted. Stir in vanilla and coffee if using.
- Pour over the cooled coffee chocolate cake and leave to set for 1 hour (or eat straight away if you can’t wait)