Making this vegan chocolate dream is quick and easy. This easy to follow recipe is diary-free and egg-free, made with basic ingredients - flour, cocoa, oil and a bit of vinegar. A cake is made in one bowl in which you simply just mix and bake all the ingredients. Simplicity at its finest.
A vegan ganache with lemongrass poured over a chilled cake before serving gives the cake that rich and decadent finishing touch.
It is perfect for any occasion - celebrations, parties, barbecues, anniversaries, holidays or simply as a quick dessert for your sweet tooth cravings.
· 150g cake flour
· 30g unsweetened cocoa powder
· 100g (brown) sugar
· 1 tsp baking soda
· a pinch of salt
· 1 tsp lemon juice/ white vinegar
· 1 tbsp lemongrass CC Tea in leaves
· 50ml coconut oil
· 250ml water
· 130g dark chocolate (vegan)
· 80ml coconut cream
· tbsp of lemongrass CC Tea, boiled in coconut cream
Grease the bottom of a round cake pan with a removable bottom (20 cm in diameter) with oil or coconut fat and line it with baking paper.
Add flour, cocoa, baking soda, sugar and salt. Mix well all of the the ingredients and after make two smaller and one larger hole in the mixture.
In a small hole, add vinegar and crushed lemongrass, and in a larger one, oil. Add water and mix the ingredients quickly (hand whisk) to get a perfectly smooth dough without lumps.
Bake the biscuit in the oven, preheated to 175 ° C for about 35 minutes.
Once it is baked, let it cool, then remove it from the pan and serve on a nice plate or tray.
For the topping roughly chop the chocolate.
Heat the coconut cream and lemongrass tea in a saucepan and set aside just before it boils. (Lemongrass should be emulsified in coconut cream for about 15 minutes, then strain it).
Add the chopped chocolate, wait 1-2 minutes for the chocolate to melt, then mix well to get a perfectly smooth chocolate sauce to coat the cooled biscuit over the top.
Finally, decorate the cake with fresh fruit (strawberries, cherries), chocolate decorations, cut into pieces and serve.