Welcome to How To Cook That I’m Ann Reardon
and today we’re finally making a vegan cake.
It’s been a long time coming and that’s because
I’ve been spending quite a bit of time doing
experiments and baking all different vegan
cakes so I could develop a recipe that I was
actually happy with.
This is quite a fudgey sort of cake – if you’re
after a more of a traditional sort of airy
cake texture I’ll put another recipe on the
To make this cale though, you will need flour,
sugar, cocoa powder, flax seed meal, vegetable
oil, vanilla, baking powder and water.
And I’ll put all the recipe quantities on
the howtocookthat.net website for you and
I’ll link to that below. Add the sugar and
Now I’m using cocoa powder and the main difference
between this and cacao powder is that cacao
powder is made from unroasted beans and the
cocoa powder is made from roasted cocoa beans.
And so because of that the cacao powder has
a much higher Oxygen Radical Absorbance Capability
– which basically means it has a lot more
of the good stuff in it.
But we are going to bake the cake in the oven.
So I’d only suggest using the cacao powder
in recipes where you are not using heat because
it’s a lot more expensive and if we’re heating
it anyway we are going to reduce that amount
of good stuff in it.
But it is important to say though even normal
cocoa powder still has very high amount of
the good stuff compared to other foods.
Add the flax seed meal. Now this is replacing
the eggs. Some vegan recipes use apple sauce
but I experimented with that and found it
justsunk in the middle and it’s just adding
more sugar to the recipe. While the flaxseed
meal gave it a bit more structure so it had
a better shape to it.
Add in the oil, water, vanilla and baking
powder. And mix it together until just combined,
you don’t want to overmix it.
Pour that into two round a lined baking tins
and bake at 180C (350F).
For the frosting you’ll need almond milk and
vegan chocolate. Just check the ingredients
on dark chocolate and find one like this that
does not contain any milk in it at all.
Heat them together in the microwave in 20
second bursts stirring well each time until
you get a nice smooth ganache. And once that
is good and it looks like this put that vegan
ganache in the fridge to chill.
Once the cake looks ready, pull them out of
the oven and insert a knife into the centre.
Now if that knife comes out clean they are
Run your knife around the outside and then
just leave that to cool in the tin.
Now take some icing sugar and dairy free margarine
again just check your ingredients to make
sure you find one that you’re happy with – and
whip them together. Once it is smooth add
in the ganache that we just made and whip
it through to make a beautiful rich vegan
Now if you don’t want it quite so rich you
can use a bit less ganache but Iike it to
be quite chocolatey so I add a bit in there.
Place one of your cooled cakes onto a cake
stand and add a generous scoop of frosting.
Spread it out to make it level and then add
the other cake on top.
Then use a spatula to cover the top and sides
of the cake all the way around. And put that
in the fridge to chill.
Once it has chilled give it a second thin
coat of frosting and take your time doing
this, we want to make it look really nice
Now to make our decorations for on top. Melt
some more of the vegan chocolate and spread
it out on some acetate.
Once it is just starting to set draw lines
across it using a knife. And yes you will
need to temper this chocolate if it contains
cocoa butter – you can find my tempering video
on the chocolate playlist on the How To Cook
Then immediately place a rolling pin in the
centre and wrap the chocolate up and around
it and press the ends together. You migh want
to put something on it to weight it down so
you don’t have to hold it.
Take a thin strip of acetate and cover it
in chocolate then carefully sit that inside
a baking tin to make a ring. Once that is
set spread out a circle of chocolate onto
acetate a little bit bigger than your baking
tin. Then add the ring of chocolate that we
just made, make sure you take that acetate
off it before you put it on.
On the inside of the ring sprinkle some sliced
almonds because they will go nicely with the
dark chocolate and add a bit of crunch.
Then once that starts to set run your knife
around the outside of the ring.
To make our bow, remove the acetate from the
curls and gently break them apart.
Arrange six of them in a circle and then add
some melted chocolate into the centre.
Now add another six curls in the gaps in between
each one of the ones that you put there for
the first layer. Then add a few more to the
centre, just add as many as you can get to
fit so it looks like a full bow.
Take off the extra chocolate from around the
lid. Then carefully place the bow on top,
and if any break off just add them back into
place using a little bit of melted chocolate.
Pile up fruit on top of your cake over to
one side. Then rest the lid on top of that.
And there you have a beautiful vegan chocolate
Give this video a thumbs up, subscribe to
How To Cook That for more cakes, chocolate
and desserts, click here for the recipe, here
for my YouTube channel and here for more cakes.
This cake was requested by
my name is Mich-eel
And heaps more
Share with a friend
Make it a great week and I’ll see you on Friday
All credits go to How To Cook That