VEGAN CHOCOLATE CRAZY CAKE
4.85 - 113 votes
▢ 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
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.
Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.
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.
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.
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.
– 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.
Spread the ganache all over the cake before slicing it.
Prep Time: 10 minutes Cooking Time: 30 minutes Serving: 1 Square Makes: 12 Squares Calories: 225 kcal per Square