VEGAN CHOCOLATE CAKE
Serving size: medium-sized multi layer cake (perfect for birthdays)
For the Cream layer:
3 cups semi-sweet chocolate chips
2 cups sugar – preferably brown sugar or dates sugar, but any kind would do
3 cups full-fat coconut milk - or two medium-sized cans
For the Cake:
3 cups vegetable milk (soy or almond)
1.5 cups of Maple syrup or honey
1 cup coconut oil
2 cups flax seeds marinated with water for 10 minutes as an egg substitute
1 tbs vinegar of any kind (used white but apple vinegar is recommended)
1 tbs Vanilla extract
3 cups whole wheat flour
1.5 cups cocoa powder
1 cup sugar (dates sugar or coconut)
1 tbs baking powder and 2 tbs baking soda
Pinch of salt
Fruits such as berries, strawberries and a few nuts, such as peanuts, as seen in the picture
Mix all the ingredients of the cream in a saucepan at a high temperature until well combined. Then put the mixture in the refrigerator for 8 hours or leave overnight. Optional: After mixing the cream, you can put it into a mixer and mix for another 5 minutes for a softer cream.
Mix all the liquid ingredients in a large pot, and the dry ingredients in a different pot. Then add the liquid ingredients to the dry ingredients bit by bit and mix all together till it forms a thick batter.
Add the mixture to 3 circular sized cake pans after brushing the pans with oil
Preheat the oven to 350 ° F or 180 ° C, and when it is ready, put the cake pans and bake for about 50 minutes (test if it’s done with a knife or fork, if it is comes out clean then it is ready)
Take the cake out and let it cool down for an hour.
Get the cream out from the fridge and mix it well, then cover the cake.