VEGAN CHOCOLATE CRAZY CAKE

By Carine

VEGAN

4.85 - 113 votes

GLUTEN-FREE

INGREDIENTS

▢ 1 1/2 cup Spelt flour ▢ 3/4 cup Sugar ▢ 1/3 cup Unsweetened cocoa powder ▢ 1 teaspoon Apple cider vinegar ▢ 1 teaspoon Baking soda ▢ 1/4 teaspoon Salt ▢ 1/3 cup Coconut oil ▢ 1 cup Water Dairy-free chocolate ganache ▢ 3.5 oz Dark chocolate chips ▢ 1/3 cup Coconut milk

Mix Ingredients

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt and baking soda. Whisk to combine.

1

Make Wells

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

2

Add Water

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don't use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all purpose flour.

3

Bake

Bake in an oven preheated to 350°F (180°C) for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

4

Cool down

Cool down to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold. Otherwise unmold after 10 minutes and cool down on a rack.

5

Prepare Ganache

– Combine the melted chocolate with coconut cream – Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

6

Serve

Spread the ganache all over the cake before slicing it.

7

Enjoy!

Prep Time: 10 minutes Cooking Time: 30 minutes Serving: 1 Square Makes: 12 Squares Calories: 225 kcal per Square

8

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