THE BEST VEGAN CHOCOLATE CAKE | STEVES FAVOURITE

Make a flax egg by mixing 1 tablespoon of ground flax seed with 3 tablespoons of water and let it sit for 3 to 5 minutes until it coagulates.

In a bowl, mix together 130 grams of white flour, 40 grams of cacao powder, and 150 grams of coconut sugar. Add 0.5 teaspoon of baking powder and mix well to remove clumps.

In a separate bowl, combine 180 ml of oil, 150 ml of almond milk or oat milk, and 0.5 teaspoon of vanilla extract. Add the flax egg to this mixture and mix well to emulsify.

Make a well in the dry ingredients and pour in the wet ingredients. Mix with a whisk or spatula until well combined, aiming for a thick, rich batter.

Pour the batter into an 8-inch springform tin lined with baking parchment and preheated the oven to 280 degrees Celsius.

Bake the cake for 20 minutes, rotating it at the 10-minute mark for even cooking. Allow the cake to cool after baking.

For the chocolate mousse, strain the liquid (aquafaba) from one tin of chickpeas into a bowl, approximately 160 ml.

In a stand mixer, combine the aquafaba with 1 teaspoon of lemon juice or apple cider vinegar and whip at three-quarter speed for 6 to 7 minutes until frothy.

Gradually add 20 grams of caster sugar or icing sugar while continuing to whip to create a meringue texture.

Slowly add 75 ml of sunflower oil to the meringue while whipping to maintain airiness.

Melt 250 grams of dark chocolate and slowly incorporate it into the whipped aquafaba mixture, then whip until thickened into a mousse.

Pour the chocolate mousse over the cooled cake carefully to avoid deflating it, and refrigerate for about 2 hours to set.

Dust the top of the set mousse with cacao powder before serving.

Equipment Needed

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Dietary