Crazy Mocha Almond Cake
An easy cake for #VeganBakingDay
Author: LydiaF
For an 8x8" Square Cake:
- 1 1/2 cup flour
- 1 cup sugar
- 1/4 cup cocoa check the label to make sure it's pure with no sugar added
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons instant coffee or 1 teaspoon espresso powder; adjust to taste
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1/3 cup vegetable oil I used sunflower oil
- 1 cup water
For the ganache
- 100 grams dark chocolate grated or cut into small pieces (I bought a bar of 85% cacao at the grocery)
- 1/4 cup plain almond milk
- 1/4 cup vegan spread cut into small pieces
- 1 cup powdered sugar
- a handful of sliced almonds for garnish
For the cake
Preheat the oven to 375°
Mix all the dry ingredients together in the 8 x 8" pan. Make three wells and add the oil, vanilla and vinegar. Pour the water over top.
Stir well to make a batter. Use a spatula to help mix the dry ingredients along the sides and bottom.
Bake for 30 - 35 minutes. The center may collapse a bit, but a toothpick inserted into the center should come out clean. Let cool completely before adding the ganache.
For the ganache
Melt the vegan spread and chocolate together in a small mixing bowl. (I put the bowl over a saucepan of simmering water to do this).
Beat the sugar into the melted chocolate, adding the almond milk as needed to smooth it out. You can do it by hand, but it's easier to use a mixer. The ganache should be thick and spreadable, but not runny. Add more powdered sugar a little at a time if needed.
Spread on top of the cake and distribute the almonds over top.