This vegan chocolate cake was the first to bake in my new oven! The best it could get! It is awesome and you cannot taste that there are no eggs, butter, dairy or gluten.
And as for my new oven, I really wanted to celebrate it with an amazing treat after an ordeal of breakdowns and repairs for my old one that lasted 2 months! However, the “relationship” with my old oven was a long lasting one as I had it for more than 20 years, so it was hard to leave him… You see, each oven operates and performs differently and it took me some time to get to know the new one. The hobs are stronger and the oven is weaker but we just need some more “quality” time together to thrive! 😀
So, I enjoyed the success of this cake even more!
Although I wasn’t really expecting an above average cake without the eggs and the dairy, this recipe became my basic and most frequent one. You can see in the pictures that I have used a cake form pan but I prefer to bake it in a Pyrex baking dish (square around 20cm) for less baking time and easy removal. You can top it with chocolate ganache or a vegan praline, but you don’t really need it for this chocolate rich cake, so I propose fresh strawberries instead that enhance the chocolate flavor.
My inspiration for this recipe was my friend’s Janet’s daughter who apart from celiac disease she is also allergic to eggs. I really thank her from the bottom of my heart for inspiring me to create allergen free recipes. The most widespread food allergens are gluten, lactose, eggs and nuts. So, this cake is vegan and allergen free!!!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 180°C / 350°F.
In a small food processor grate the chocolate couverture if you can’t find graded or flaked.
Sift together the dry ingredients. (This step is important, especially with gluten-free flour. Otherwise you'll have lumps!)
Add the sugar and mix them together.
Add the oil and vanilla and whisk them.
Put the orange juice and baking soda in a large glass, mixing them with a fork directly above the bowl with our mixture, until the baking soda foams and pours into the mixture.
Add the rest that is left in our glass inside, to our mixture and whisk them.
Finally, add the flakes/graded chocolate couverture.
Grease with vegetable oil or butter with vegetable butter and flour a silicone cake mold approx. Ø 20cm/ 8" inches, and pour into the mixture.
Bake at 180°C / 350°F or 50 minutes. Make the test with the toothpick. Insert a toothpick in the cake. If it comes out clean, then it’s done. If not, need some extra minutes.
Leave it with the oven closed for another 10 minutes.
And leave it to rest at the counter top for another 15 minutes before being unmolded.
Once you unmolded, let it cool all the way down, at least 30 minutes.
Sprinkle the top with icing sugar and optional pair it with fresh strawberries.
Ingredients
Directions
Preheat the oven to 180°C / 350°F.
In a small food processor grate the chocolate couverture if you can’t find graded or flaked.
Sift together the dry ingredients. (This step is important, especially with gluten-free flour. Otherwise you'll have lumps!)
Add the sugar and mix them together.
Add the oil and vanilla and whisk them.
Put the orange juice and baking soda in a large glass, mixing them with a fork directly above the bowl with our mixture, until the baking soda foams and pours into the mixture.
Add the rest that is left in our glass inside, to our mixture and whisk them.
Finally, add the flakes/graded chocolate couverture.
Grease with vegetable oil or butter with vegetable butter and flour a silicone cake mold approx. Ø 20cm/ 8" inches, and pour into the mixture.
Bake at 180°C / 350°F or 50 minutes. Make the test with the toothpick. Insert a toothpick in the cake. If it comes out clean, then it’s done. If not, need some extra minutes.
Leave it with the oven closed for another 10 minutes.
And leave it to rest at the counter top for another 15 minutes before being unmolded.
Once you unmolded, let it cool all the way down, at least 30 minutes.
Sprinkle the top with icing sugar and optional pair it with fresh strawberries.
- When unmold the cake removing your preparation, it is important that you don’t overstretch the mold or risk tearing it on its surface. This will negatively affect the quality as well as the lifespan of your mold.
- Remember, once unmolded, clean your mold immediately.
- Instead of silicone cake mold you can use a small ceramic or glass (Pyrex) pan approx. 20X20cm/ 8″X8″ inches, and bake the cake for about 30 minutes.
- The baking time depends on the height/quantity of the dough at the pan/mold and also depending on your oven. For example, my new oven is less powerful than the previous one.
- You’ll need at least 30 to 45 minutes for a cake cooked in a silicone mold to cool all the way down.
- With this dough, you can also use it to make cupcakes. But you reduce the baking time to about 17 minutes. Makes about 12 cupcakes.
Good Luck and Bon Appétit!!!
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