The Accidental Vegan Chocolate Cake and Sauce
This delicious vegan chocolate cake and sauce was a total accident. I’m a bit of a hopeless ‘hit and miss’ cook. Mainly because of my tendency to alter recipes so much that they barely resemble what they were meant to be.
No milk, sugar, eggs; no problem!
I was trying to make a sugar free cake, but had only 1/2 cup of maple syrup and no honey, so couldn’t follow any of the sugar-free recipes I found online. So I decided to go with a normal recipe and ‘free-style’ the ingredients I didn’t have.
So when this cake turned out; and it was edible; and it was delicious; and my Dad (the traditional dessert connoisseur) ate it without comment I knew it was a winner.
Ingredients
Cake
1 1/4 cups of self raising flour (I used wholemeal)
1/2 cup maple syrup
1/3 cup cocoa
1 tsp baking powder
1 cup warm water
1/3 cup coconut oil (depending on the season you may need to heat this up to liquid)
1 tsp apple cider vinegar
Chocolate Sauce
1 1/2 cups dates
water to cover
1 tbsp cocoa
3 tbsp coconut oil
Method
Cake
1. Mix the dry ingredients together in a bowl.
2. Gently stir through the wet ingredients.
3. Pour into your pan and cook for 30 minutes or until a knife comes out clean.
Chocolate Sauce
1. Put the dates and water in a saucepan, bring to the boil, then simmer until the dates become mash-able. (my blog – my words!)
2. Mash them with a potato masher then strain through a colander.
3. Mix the coconut oil and cocoa in with the ‘date juice’.
{The sauce can be kept in a jar for later use and the left over date flesh can be used in slices and cakes.}
To serve
Pour the sauce over the cake and heat through. YUM!
OMG thank you so much for this! I’m gonna make this with honey instead of maple syrup!
That looks…and sounds…amazing!
I need more chocolate cake in my life!
I’m very impressed. YUM!