Dark & Delicious Vegan Chocolate Cake!

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My Dad (my Dad! The guy who never cooks) made this cake this weekend with my daughter and it was a hit! Despite its vegan nature the cake is moist, rich and dare I say, complex. The addition of instant espresso to the recipe is probably the secret but it could also be the coconut BUTTER!!

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This wonderful recipe was created by the goddess herself, Nigella Lawson, which should be reason enough to give it a go but the added fact that Papa made this means anyone can take a swing at it and I promise, won’t be disappointed. Plus, it’s pretty healthy (dark chocolate, no dairy) and absolutely gorgeous! The pistachios and roses are such an essential and sweet touch.

I made this one just yesterday and have to admit there’s nothing like the smell of fresh baked goods in your home.  If you can’t find ‘edible’ roses, the pistachios are lovely as a topper on their own.  Alternatively you can chop up more dark chocolate and or any other nut that you’re digging.

When it came time to ice my cake, I found that the icing was rather thick.  I reheated it and added a bit more coconut oil (this PC version works wonders as it’s formulated to stay in liquid form) and it was perfect.

 

What you’ll need:

 

For the icing:

  • ¼ cup cold water
  • 5 tablespoons coconut butter (this is not the same as oil)
  • ¼ cup soft dark sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 ½ tablespoons unsweetened cocoa
  • 6 oz bittersweet chocolate (min. 70% cocoa solids, see Intro), finely chopped

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons instant espresso powder
  • ¾ cup unsweetened cocoa
  • 1 ½ cups soft dark brown sugar
  • 1 ½ cups hot water from a recently boiled kettle
  • 6 tablespoons coconut oil (90ml)
  • 1 ½ teaspoons cider vinegar or white wine vinegar
  • 1 x 15ml tablespoon edible rose petals
  • 1 x 15ml tablespoon chopped pistachios

 

Click here for the full directions

xx,

[coco]