Chocolate lovers take note: This vegan chocolate cake will lift you to seventh heaven. It really will! And it’s also completely vegan. It almost can’t get any better than that. Oh yes it does, thought HUBERTUS Mountain Refugio and added fresh berries. A dream in chocolate and fruit.
Vegan baking is easy as pie
By now, vegan baking has really arrived in the “mainstream”. But until not so long ago, many hobby bakers frowned at the thought. Baking? Vegan? Without butter, milk, and egg? That’s not possible at all!
In the meantime, however, even long-time baking professionals (and grandmothers) have to admit that vegan baking is not that difficult. Replace the cow’s milk with plant-based drinks, the butter with margarine, and the egg with banana, applesauce, soaked flaxseed, or omit it altogether.
By the way, if you want to know more about chocolate, cocoa and the sustainability of both, check out this blog article: Chocolate: How to snack sustainably
Vegan chocolate cake à la HUBERTUS
Before you dive right into the preparation of the cake, the HUBERTUS has given us a few tips for you.
Here’s what you should keep in mind:
- The cake consists of three individual layers or cakes. You should bake them under exactly the same conditions so that the cakes look as similar as possible and one does not have a curved surface and the other does not. Make sure that the oven temperature, baking time, and cake pan are the same. If a cake does become domed, you can simply bring it back into shape with a knife at the end 😉
- The cakes can be pre-baked very well. This way you can also give them enough time to cool. Cooling is important! Otherwise, the cold cream just flows down from the warm base. Also delicious, but not as pretty.
- If you can’t get plant-based curd, you can also reach for skyr or yogurt. Of course also on a plant basis. It’s best to use quark or skyr though because they are firmer. With yogurt, you should use a little less so that the cream is not too liquid.
Have fun baking and share your result with us and the HUBERTUS on Instagram.
Vegan chocolate cake with berries
Equipment
- 1 Cake pan (22 cm diameter)
Ingredients
For the base (specification per base, 3x necessary)
- 200 g flour
- 25 g cocoa not sweetened
- 15 g baking powder
- 150 g sugar
- 250 ml sparkling water
- 50 ml Canola or sunflower oil
- 8 g vanilla sugar
- 1 Tbsp Margarine for greasing
Plant-based curd cream
- 200 g plant-based cream to whip
- 8 g Cream stiffener
- 100 - 200 g plant-based curd or skyr
- 1 - 2 Tbsp Agave syrup
Topping
- 100 g Blueberries
- 100 g Raspberries
- 100 g Blackberries
- dried flowers for decoration
Instructions
- First, you need to bake the cakes/bases that will end up stacked on top of each other. That means you have to repeat the next three steps three times. So in the end you have three identical cakes that you let cool completely.
The cake bases (3x)
- In a bowl, mix flour, cocoa powder, baking powder, sugar and vanilla sugar.
- Add the sparkling water and oil and mix until smooth. Attention: Stir really only as long as it is necessary.
- Grease a round cake pan (22 cm diameter) with margarine. You can also additionally cover it with baking paper.
- Fill the dough into the pan.
- Bake at 180 °C for about 40-45 minutes. You can check whether the cake is cooked through with a stick test. If the cake gets too dark, you can cover it with aluminum foil.
- Then let it cool down completely (!).
- Repeat the steps for the other two bases.
The Crem
- Whip the plant-based cream with the cream stiffener.
- Blend the cream with the plant-based curd or skyr and sweeten the mixture to your taste with agave syrup.
- The cream should be rather firm and stored in the refrigerator until use.
The arrangement
- Place the first cake on a plate or cake platter and top it with some cream. Do not use too much, because the weight of the other two cakes will still push the cream to the edge.
- Put the next cake on it, top it again with some cream and put the last cake on it. Top it with the rest of the cream.
- Decorate the vegan chocolate cake with fresh berries and dried flowers. Bon appetit!
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