Vegan Easter Chocolate Cake

Ingredients

1 1/2 cups (330 g) brown sugar
1/2 tsp salt
1 1/2 cups boiling water
1/3 cup (80mL) light olive oil
2 tsp instant coffee powder
2 tsp vanilla extract
1 1/2 tsp white vinegar
1 1/2 cups (225 g) plain flour
3/4 cup (75 g) cocoa
1 1/2 tsp bicarbonate of soda
Raspberries, to serve (optional)
Vegan chocolate, extra, grated, to serve

Chocolate ganache frosting:

1 cup (250mL) thickened plant cream
400 g vegan milk chocolate, coarsely chopped

Method

Preheat oven to 180 C. Grease the base and side of a 20 cm round cake pan and line with baking paper.

Place sugar, salt, oil and boiling water in a large heatproof jug. Stir until sugar dissolves. Add the coffee powder, vanilla and vinegar and stir to combine.

Combine the flour, cocoa and bicarbonate of soda in a large bowl. Sift into a second bowl to ensure it is well combined. Add the coffee mixture. Whisk until well combined. Pour mixture into the prepared pan.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

Meanwhile, to make the chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.

Spread cooled cake with chocolate ganache. Decorate with raspberries and grated chocolate.

Credits: Coles

Photo Credits: Coles