Brooklyn Chocolate Blackout Cake Recipe... and it's Vegan! | Cupcake Jemma

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt offers tanginess with fewer calories.

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder and coconut oil mimic the richness of dark chocolate.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

Prepare the chocolate custard by combining 250 grams of caster sugar, 520 grams of soy milk, 150 grams of vegan dark chocolate, 50 grams of corn flour, 1 tablespoon of cocoa powder, and 1 tablespoon of espresso powder in a medium-sized saucepan.

Whisk the mixture well and heat on low-medium, constantly whisking until the chocolate melts and the mixture thickens, which takes about 10 minutes.

Once thick and smooth, pour the custard into a container, cover with cling film directly on the surface, and let it cool before refrigerating for a few hours or overnight.

In a blender, combine soy milk, vegetable oil, melted vegan butter, psyllium husk powder, cider vinegar, and espresso powder. Blend until smooth.

Transfer the blended mixture to a medium bowl and add light brown sugar, whisking until smooth.

Sift together plain white flour, dark cocoa powder, bicarbonate soda, baking powder, and sea salt in a separate bowl.

Fold the wet ingredients into the dry ingredients until combined, creating a batter that may be slightly lumpy.

Grease two cake tins with vegan butter and line the bottoms with greaseproof paper, making a collar for the sides.

Divide the batter evenly between the two prepared tins and spread it out evenly.

Preheat the oven to 160 degrees Celsius (fan-assisted) and bake the cakes for 30 to 35 minutes, checking with a skewer for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens