Vegan Chocolate Cake with Chocolate Ganache

cake

Ingredients

flour
2 cups
sugar
2 cups
cocoa powder
3/4 cups
baking powder
2 tsp
baking soda
1 1/2 tsp
salt
1 tsp
almond milk
1 cup
vegetable oil
1/2 cup
egg replacer
2 eggs worth
vanilla extract
2 tsp
coffee, brewed hot and strong
1 cup

Instructions

  1. Preheat oven to 350°F. Grease (crisco) and cocoa a Bundt pan. Bake at 350°F for 30-50 min, or until done. (watch time!) Cool in the pan for 15 min. Invert onto wire rack, and cool completely.
  2. In a large bowl, combined flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to combine uniformly.
  3. In a medium bowl, whisk together almond milk, vegetable oil, prepared egg replacer, and vanilla extract. Add milk mixture to dry ingredients, and carefully mix with hand mixer, on medium/low speed until well combined.
  4. Reduce speed and carefully add hot coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Pour into prepared Bundt pan. Ingredients (ganache): chocolate (vegan) 13.5 oz coconut milk (regular, higher sugar) 13.5 oz vanilla extract 1 tsp light corn syrup 1 tbsp
  6. In a bowl, finely chop chocolate.
  7. In a medium saucepan, over medium/low heat, bring coconut milk to low boil, and immediately remove from heat.
  8. Pour warm milk over chocolate, and allow to warm for 5 min. Slowly stir with a spatula. Add vanilla extract, and light corn syrup. Let cool slightly to luke warm, but not too hardened.
  9. If too cool, put bowl in warm water to reheat.
  10. Pour over the top of completely cooled cake. Allow to set completely.

Notes

Ener-G is my chosen egg replacer brand.

Vegan chocolate contains chocolate liquor rather than milk ingredients. Look for chocolate that is dairy-free, whey-free and casein-free.

Some example brands that have vegan chocolate: Green and Blacks Organic Chocolate (Dark Chocolate), Trader Joe’s brand chocolate chips, Organic Equal Exchange Chocolate,

If you’d prefer a traditional non-vegan version of this cake, use real milk instead of almond milk, and two real large eggs instead of egg replacer.