This is by far my favorite chocolate cake ever!!
The texture is moist, fluffy, dense and with a rich chocolate flavor. And it’s completely plant-based (no chocolate here , just raw cacao powder!) Doesn’t this sounds heavenly?
The frosting is completely plant-based and it’s made with soakes cashews, coconut cream and cacao butter.
If you’re not able to find cacao butter, you can replace it with coconut oil (1:1).
This cake is very easy to make! If you don’t have the time to soak your cashews or you’re looking for a simple breakfast cake, just leave out the frosting. It will be super delicious anyway.
It’s very important to set the frosting in the refrigerator for several hours (best overnight) so that it won’t melt away. Please also make sure that the cake is completely cold before frosting it!
If you’re using the frosting, I recommend making it one day before you want to make (and eat) the cake.
Once it’s frosted, keep the cake in the refrigerator for 3-4 days. ( but it won’t last that long;) )
I hope you’ll love that chocolate cake as much as I do! Have fun in the kitchen and remember to tag me on Instagram @foodie.yuki if you make one of my recipes!
Rich and moist chocolate cake
- one 22cm / 8" loaf pan
Ingredients for the cake
- 190 g / 1 1/2 cups white spelt or all purpose flour
- 20 g / 1/4 cup raw cacao powder
- 80 g/ 1/2 cup Muscovado or coconut sugar
- 80 g/1/2 cup light brown sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 65 g/ 1/3 cup coconut oil, melted at room temperature
- 80 ml / 1/3 cups espresso coffee, warm
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 240 ml /1 cup water
Ingredients for the frosting
- 140 g/ 1 cup cashews, soaked overnight, rinsed and drained
- 140 g / 1/2 cup coconut cream from a can
- 30 g/ 1/4 cup raw cacao powder
- 3 tbsp rice syrup or agave
- 2 tbsp raw cacao powder
Make the cake
- Preheat the oven to 175C| 350 F degrees.
- Line a 22x 12 cm | 9 x 5 inch loaf pan with parchment paper.
- In a medium bowl, mix together the cacao powder, flour, sugar, baking soda, and salt together. Set aside.
- In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar, and water until well combined.
- Stir in the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool down for 5 minutes into the pan, then transfer to a wire cooling rack.
- Cool down completely before frosting.
Make the frosting
- Place the (rinsed and drained) cashews, coconut cream, rice syrup and cacao in a high speed blender and blend until smooth.
- Add the cacao butter gradually through the top of the blender while the motor is running.
- These should blend in completely and you should end up with a smooth cream.
- Place in the refrigerator for at least 4 hours (best overnight), stirring from time to time.
- You can keep it in the fridge overnight and give it a good stir before using.