Nigella's Dark and Sumptuous Vegan Chocolate Cake recipe
The best vegan cake I've ever eaten.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hotcooking.co.uk.
Cooking tools:
- Springform pan
- Kitchen scale
- Cake tester
- Cooling rack
- Fine-mesh sieve
- Kettle
- Oven
- Stove
- Baking sheet
- Saucepan
- Whisk
- Parchment paper
- Mixing bowl
- Pitcher
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 75g coconut butter (this is different to coconut oil)
- 50g soft dark brown sugar
- 1½ tsp instant espresso powder
- 1½ tbsp cocoa powder, sifted
- 60ml cold water
- 150g dark chocolate, chopped (around 70% cocoa solids)
- 225g plain flour, sifted
- 1½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 75g cocoa powder, sifted
- 300g soft dark brown sugar
- 90ml vegetable or sunflower oil (or 75g coconut oil, plus extra for greasing)
- 1½ tsp white wine vinegar (or cider vinegar)
- 375ml recently boiled water
- 1 tbsp edible rose petals (optional)
- 1 tbsp chopped pistachio nuts (optional)
- 20cm springform cake tin
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