“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”- Audrey Hepburn.
A friend who is toying with the idea of turning Vegan urged me to do some experimentation with vegan baking . This is the simplest , most basic vegan cake you could make. Its almost a cheat’s version of vegan cakes!
I didn’t have to look far for a great vegan chocolate cake recipe . This one is highly rated from Allrecipes.com. It is easy , deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake. I baked it in a 6 inch pan as the intention was to make a layer cake , but you can see my notes below to make an 8 or 9 inch cake.
Making a good Vegan frosting was another story altogether! Many recipes need special vegan ingredients like vegan butter , which I couldn’t get hold off. Besides , I wanted to make the frosting with ingredients that would be found in most kitchens. I tried using coconut cream , but the cartons of coconut milk I used did not thicken enough even when chilled . All i managed to make was a frothy , coconut milk -cocoa- sugar mixture ( to which I promptly added a banana and made one delicious smoothie!)
Running out of patience (thats me!), I finally resorted to good old ganache. But ganache made with water ! Did you know that existed ? It seems to go against all the laws of chocolate-ism! Like all bakers, I have tried to dry everything like a maniac while melting chocolate , lest a stray drop seize it all! But apparently , hot water added in the right amount and the right way makes good ganache!
And the right amount is dark chocolate to water in the ratio 2.5 : 1. Couple of pointers, make sure the chocolate you use is Vegan ( the list of ingredients shouldn’t say milk solids, casein, whey etc etc) and use the best chocolate you can! (as there is nothing to mask or mellow its taste here). I added a little instant coffee powder in the water for that mocha kick that I love!
This one was a great hit – and not just with my vegan (potential) friend. Its a absolute yum cake , that it is vegan is just a plus! The ganache is creamy and each forkful is outrageously chocolate !
Of course, my interest is piqued and I have a feeling this won’t be my last vegan cake . Or frosting!
Vegan chocolate truffle cake
Ingredients
For the cake:
- 190 grams or 1 1/2 cups all purpose flour
- 200 grams or 1 cups granulated sugar
- 20 grams or 1/4 cups cocoa unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 80 ml or 1/3 cups vegetable oil
- 1 tsp vanilla extract
- 1 tsp vinegar
- 240 ml or 1 cups water
For the ganache:
- 150 grams dark chocolate
- 60 ml or 1/4 cups water very hot
- 1/2 tsp coffee (optional)
Instructions
- Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan . Line the bottom with parchment (optional).
- Whisk together all the dry ingredients - flour , sugar , cocoa , salt and baking soda-in a large bowl .
- Add all the wet ingredients - oil, vanilla , vinegar ,water - and whisk until smooth.
- Pour into prepared pan and bake at 160 C/ 325 F for 45- 50 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
- Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
- While the cake is baking , chop your chocolate and heat the water for ganache. Dissolve the coffee in the water if using.
- Melt the chocolate in a double boiler or microwave.
- Add the hot water (or coffee) little by little to the melted chocolate , mixing well after each addition.
- It will seem clumpy but keep adding all the water and mixing until smooth. Rest at room temperature until thick enough to use.
- Slice the cake horizontally into 3 layers and fill with the ganache
Notes
- This cake keeps well in the fridge for 3-4 days . Get to room temperature before serving.
- Bake the same batter in an 8 inch or 9 inch pan for 28-32 minutes or 25-30 minutes at 180 C/350 F.
- I used Amul dark chocolate.
- The cake will dome slightly.
- The ganache amount makes just enough to fill and frost a three layer 6 inch cake (I used one Amul dark chocolate pack)
Can we use dark compound for truffle or it should b the same as in recipe pls help bit confused if compounds work for vegan truffle
Hi Sheetal… all compound chocolate are not vegan..they have milk products. So you will need to find a brand which is vegan to use it here… Amul dark is vegan and that’s what I use.. hope this helps !
Hi Akshata, will it be ok if I substitute water for home made almond milk. I feel it will enhance the taste. But concerned about getting the same texture.
Sorry for the really late reply! The texture will be slightly different Mymoona. And frankly not sure if the almond flavour would come through but worth a try! Do let me know if and when u try!
Awesome ….Came out perfect and now waiting to make it again for my vegan Daughter in law .Your recipies are foolproof .Tha you for sharing .
thats great to know Ramni !! thanks so much for trying and letting me know. Hope your daughter in law likes it too!
Mam what is difference between chocolate cake and chocolate truffles cake
Hi Shweta.. truffle cake is basically any chocolate cake which has ganache (chocolate and cream mixture) filling.
Perfection
Hi Akshatha.Have a query regarding this bake..Can I use cane powdered sugar instead of granulated sugar,if yes -what would be the quantity?
Yes Kavya… U can use cane sugar here instead in the same quantity or maybe two tablespoons lesser if the sugar is very sweet.. a fine powder of the cane sugar wont work as well… The texture will change…
Hi my 1 cup measures 240 gms n maida in the ingredients 190 gms so I shud go by the grams or use 1 cup ??
Hi Hina.. if you have a kitchen scale , do measure your ingredients. If you don’t , go by cup.. my cup is also 240 ml. So 190 grams maida will be one and half cups…
I finally made this into a two-layer 8-inch cake with regular chocolate ganache frosting. Needless to say, it was yummy. You deserve all the praise I got.
Thats great to know ! I am glad you got praise for the cake and its the baker that makes the magic ofcourse. Recipe just helps a bit!
Hi, I made this today (without the frosting). Turned out awesome. Have to bake it for a birthday party next week. Should I bake the same amount in an 8 inch pan for one layer (and thus repeat for the second and third layers)? Or can I double the recipe and bake it straight in a 9-inch pan? Thank you for coming to my rescue!
I am glad you liked the cake Anjali.. you can bake it either ways, but I would recommend baking the recipe in 8 inch pans. That way you can get a taller cake and after the first two layers, can decide if it needs a third one. Happy baking !!!
Thank you Prabha !
Really wonderful.Thanks for therecipe