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Double Vegan Chocolate Cake a close up, Maja Brekalo

Double Chocolate Vegan Cake

Maja ∣ Delicious & Healthy by Maya
Super soft vegan sponge cake with cashew cream frosting
Prep Time 30 mins
baking time 40 mins
Total Time 1 hr 10 mins
Course cake, Dessert
Cuisine Healthy Vegan
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • Chocolate Sponge
  • Dry
 ingredients
  • 1 cup brown rice flour
  • 1 cup sifted spelt flour optionally use all purpose wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp cocoa
  • 1 tbsp chia seeds
  • 1 tsp vanilla powder
  • Wet
 ingredients
  • 1/2 cup melted coconut oil
  • 1 cup agave syrup or less if you prefer less sweet cakes
  • 3 tbsp ground flax + 9 tbsp water = 3 flax eggs
  • 1 tbsp fresh lemon juice
  • 1 cup oat or almond milk + 3 tsp apple cider vinegar
  • 1 grated apple
  • Cashew Mousse
  • 1 cup raw cashews soaked for at least 3 hours
  • 2/3 cup water up to 1 cup if you need more to blend it
  • 2 tbsp chia seeds
  • 6 small dates
  • 1/4 cup cocoa butter
  • 4 tbsp cocoa
  • 1/3 - 1/2 cup agave syrup
  • pinch of salt
  • 1 tbsp fresh lemon juice
  • 1 tsp

    
vanilla powder - optional

Instructions
 

  • Turn on the oven to 175 Celsius or 350F
  • Mix the milk and cider vinegar and leave to stand
  • Sift the flours and mix them in a bowl with all other dry ingredients
  • Grind the flaxseeds and mix them with water.
  • Mix oil, agave syrup and lemon juice
  • Mix flax and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy. Fold in the grated apple. Alternatively you can use apple sauce (say, 1/2 cup)
  • The batter should be fairly thick but still pourable
  • Pour the ready batter into a lined cake tin (I used 24cm tin to get a higher cake, but 27cm is for a "normal"cake )
  • Bake for 35-40 minutes. Baking time will depend on the thickness of the batter. In a wider pan the batter will be thiner and will require shorter baking time.
  • Test the cake with the tooth pick. When it's done the tooth pick should come out clean
  • Prepare the frosting: drain and wash the cashews and place them in the blender.
  • Melt cocoa paste in a bowl over the pot with boiling water.
  • Add it to cashews and the rest of the ingredients besides cocoa powder.
  • Blend until smooth. It's best to use a professional blender to get a very smooth consistency without needing to water it down too much
  • Add cocoa powder and blend until nicely incorporated
  • Leave it in the fridge until it firms up
  • When the sponge is cooled down you can assemble the cake.
  • It will keep in the fridge for 7 days or longer.
Keyword Double Chocolage Vegan Cake, Vegan Chocolate Cake, Vegan Sponge Cake