Naughtily Delicious Vegan Chocolate Easter Cake Recipe

Vegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOEVegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOEVegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOE

Vegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOE

I thought now was the perfect time to share this delicious vegan Chocolate Cake recipe. With Easter fast approaching, we still don’t know whether we’ll be clear to spend it with loved ones. This cake is the chocolate ray of sunshine we all need at the moment. Make it for yourself, for Mother’s Day, your partner or even cut it up and leave a piece for each of your neighbours with a positive note of encouragement during this time!

I’ve always been a chocolate cake kind of girl and this is the best chocolate cake recipe we’ve made since going vegan. It’s pretty much Holly’s recipe from The Little Blog of Vegan, with slight adaptations in the icing and chocolate ganache. I highly recommend following her for all your vegan baking joys!

Ingredients for the sponge: 

480ml of vegan milk
 2 teaspoons of apple cider vinegar
420g of self-raising flour
2 tablespoons of cocoa powder
470g of golden caster sugar
1 teaspoon of baking powder
120g of melted coconut oil

Ingredients for the ganache filling: 

1 can of coconut cream (separate the cream from the water and only use the cream – fridge the water to drink or use in a curry)
Raspberry or strawberry jam for the middle
150g of dark chocolate

Ingredients for the icing:

210g of vegan butter
500g of icing sugar
100g dark chocolate
Piping bag and nozzle
Decorative vegan Easter chocolates

Method for the sponge: 

1. Preheat the oven to 180 degrees, grease and line two round cake tins
2. Whisk together the milk and apple cider vinegar until fully combined, then set aside for 10 minutes to curdle.
3. Sieve the flour, cocoa powder, sugar and baking powder together into a large mixing bowl
4. Whisk the coconut oil into the milk and vinegar mixture
5. Make a well in the dry mixture and pour in the wet. Fold together to combine, getting as much air in as possible.
6. Split the mixture between your tins and make sure they are level before putting in the oven for between 25-30 minutes. You’ll know they’re ready if the top is springy to the touch and if a knife comes out clean with no wet batter.
7. Turn the sponges out onto a cooling rack and let them cool completely.

Method for the ganache:

1. Melt your chocolate in a glass bowl over a saucepan of water (bain-marie).
2. Mix in your coconut cream
3. Set aside to cool completely (the ganache will thicken as it cools)

Method for the icing:

1. Melt your chocolate in a glass bowl over a saucepan of water (bain-marie).
2. Once fully melted and cooled, whisk in your sugar and butter until it looks like butter icing
3. Place icing into a piping bag

To Construct the Cake:

1. Choose your bottom layer and top layer of sponge. Place the bottom layer on a serving plate or cake stand.
2. Layer a generous spread of the jam over the top
3. Spread your chocolate ganache over the top and place the top layer of sponge on top
4. Pipe icing over your entire cake, using whatever design you fancy to give the top some decoration
5. Pipe a small amount of icing to the base of each chocolate shape and stick to the side of the cake for decoration.

 

Enjoy! This cake seems as though it has a lot of steps, but it really is quite simple and so delicious!

 

Vegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOEVegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOEVegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOEVegan Chocolate Ganache Iced Cake, Katie Heath, KALANCHOE

 

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