Do you fancy a heavenly delicious cake that is biscuit-crispy on the outside and wonderfully moist on the inside? Then be sure to try our vegan chocolate cake with a “Nutella” center.
Every now and then we just need soul food that does our soul good. And what could be better than a homemade chocolate cake? The smell of the cake alone is guaranteed to have all your housemates gathering in front of the oven window in no time.
But our chocolate cake doesn’t just smell fantastic, it tastes it too. It’s nice and squishy on the inside thanks to the “Nutella” center and has a light crust on the outside. And since chocolate is known to release happy hormones, there’s no reason to leave it out of the oven.
Vegan chocolate cake: Simple recipe
Finding a good vegan cake recipe can be a real challenge. Most recipes require egg, butter, milk, etc. If you omit these ingredients, the taste and consistency of the cake will change. Unfortunately, not always for the better.
How good that there are numerous vegan recipes where you don’t even notice that “something is missing”. Some even taste better than their non-vegan counterparts by substituting the ingredients. For our chocolate cake, for example, we use banana instead of egg. And it makes the cake so nice and moist.
Another plus point: since we don’t use milk chocolate, but the “pure” variety, the cake is not too sweet, but all the more chocolaty. Here comes the recipe.
What you need :
- 220 g spelt flour
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 60 g cane sugar
- 4 tablespoons baking cocoa (e.g. here from Amazon)*.
- 70 g ground nuts (almonds or hazelnuts)
- 100 ml sunflower oil
- 250 ml oat milk
- 6 tbsp nougat cream, vegan (e.g. here from Amazon)*
- 3 ripe bananas
And this is how it works :
1. put dry ingredients (flour, baking powder, vanilla sugar, cane sugar, cocoa and nuts) in a bowl and mix roughly with a spoon.
2. put the sunflower oil, oat milk and 5 tablespoons of the nougat cream (you will need the rest later) in a saucepan and heat it up, stirring constantly, so that the chocolate melts at some point and a homogeneous mixture is formed.
3. In the meantime, mash the bananas on a plate with a fork. Important: The bananas should be really ripe and really sweet.
Tip: You can speed up the ripening process of the bananas by baking them with the skin for a few minutes at 160 degrees in the oven.
4. Add the chocolate cream from the pot to the dry ingredients, mix briefly and then add the mashed bananas as well. Mix until smooth.
5. Grease the cake tin and pour in about half of the batter. Then put a tablespoon of nougat cream in the middle of the batter. Pour the rest of the dough over it. Bake in a preheated oven at 180 degrees for about an hour. Test the cake in between with a chopstick to see if it is done.
Perfect with the chocolate cake: Vegan cream or vanilla ice cream
Since the cake is already wonderfully moist, there is really no need for a “garnish”. If you don’t want to do without cream, you can easily make it yourself. Simply put a packet of vegan whipped cream in a tall container, add a packet of cream stiffener and a packet of vanilla sugar and beat with a mixer until the cream is stiff.
A few fruits, such as blueberries, raspberries or bananas, also go well with the cream and the chocolate cake. Not only do they taste good, they also brighten up the cake plate.
Vanilla or chocolate ice cream goes at least as well as whipped cream with chocolate cake. Serve the cake while it is still slightly warm and then place a large scoop of ice cream directly on the plate. The ice cream melts and forms a wonderfully creamy contrast to the still warm cake.
