Moist Chocolate & Cream Cake (Vegan)

 

I just had a piece of cake for breakfast. I figured there is no wrong time for cake! Nevertheless I actually planned to eat this cake yesterday allready. I made it for a birthday party but didn’t notice in time that I had to put the cake into the fridge  for  some hours before it would be ready to serve. Note to self: ALWAYS read the whole recipe before cooking! So I couldn’t take the cake to the party and had to leave it in the fridge over night. This morning I was curious to see if the cream (that was frightening liquid as I poured it on the cake) had become solid and it did! The cake turned out to be really good! Chocolaty and moist, just how I love cake. The blueberries were a nice addition – I might add them in the cream the next time. This cake once again proved that vegan baking is just as delicious as dairy baking.

 

 

The recipe is adapted from a vegan Blog called “Hamburg is(s)t Vegan”. A cool site about everything vegan in and around Hamburg.

 

Moist Chocolate & Cream Cake

(adapted from  the recipe “Milchschnitt(chen)” by Hamburg is(s)t Vegan)

Cake:

• 1 container (à 300ml) soy whipping cream
• 1 cup sugar
• 1/2 vanilla bean pod (or vanilla sugar instead)
• 1  1/2 cups wholemeal flour
• 3/4 cup dark chocolate pulver
• 2 tsp cornflour
• 1/2 tsp salt
• 1 tsp baking powder

Slice open the vanilla and scrap out all the seeds. Add soy wipping cream and whipp for a little while. Then add the rest of the dry ingredients and mix until everything is well combined. Fill dough into a 28cm/11inches round baking pan and bake at 160 °C/ 320 °F for about 20-30 minutes. The cake is ready when a toothpick comes out clean.

Cream:

• 1/4 cup melted margarine
• 1 container (300ml) soy whipping cream
• 2 cups powdered sugar
• 20g stiff cream powder (in german: Sahnesteif)

Whipp together soy cream, melted margarine and stiff cream powder. Add powdered sugar and mix again carefully. Let the cake cool down a little before you take it out of the baking pan and then cut it lenghtwise in two halves. Put the lower half back into the pan (so that the cream won’t spill over on the sides) and fill the cream on top. Spread the cream evenly and then pu the upper half of the cake on top. Put the cake into the fridge for the night to allow the cream to thicken.

 

 

 

This recipe is linked up at:

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