If you're looking for an easy vegan Christmas baking, try this wonderfully luscious chocolate cake. Candied orange peels are suitable for chocolate cake absolutely perfect.
The name of this recipe could also be "Jaffakakku", because the taste so much reminds me of Jaffa cookies. If you are a fan of these classic cookies, you will definitely like this cake too!
The cake is juicy and quite moist, so not a basic dry cake at all. Maybe some kind of intermediate between a mud cake and a dry cake?
After taking the pictures, I realized that the cake could have been decorated with chocolate icing. Would that make it even more Jaffa Biscuits style and taste? If you try the cake with frosting, please let me know how it turned out in the comments.
In this article
For this recipe you will need:
- baking bowl
- measuring cups and spoons (accurate measuring is required)
- cake pan
Making the cake
First, melt the vegan margarine in a small saucepan. Alternatively, you can also do this in the microwave.
Add the chocolate chips and stir the mixture until the chocolates are completely melted. You may have to heat the margarine a little longer on the stove so that the chocolate melts properly.
Add more sugar to the mixture and then set it aside to wait.
In a baking bowl, mix soy yogurt, soy cream, baking powder, baking soda, salt, vanilla flavoring, lemon juice, rapeseed oil and candied orange peels. Set the mixture aside for a while.
In another container, mix the flour and cocoa powder together. The cocoa should be added through a sieve, as it is often lumps taken directly from the package.
Finally, add all the mixtures together: yogurt-orange mixture, chocolate-margarine mixture and flour-cocoa mixture. Mix them together into a smooth dough using a large spoon, but avoid unnecessary beating, so that the fluffy texture of the dough is not ruined. Mix only as much as necessary.
Breadcrumbs the cake pan and pour the dough into the pan. Smooth the surface of the dough with a spoon so that the cake rises equally on all sides.
Bake in a 175-degree oven for about 50 minutes, or until the cake is cooked. Test doneness with e.g. a cocktail stick - if wet dough sticks to the stick, continue baking for another 5 minutes and then test doneness again.
Turn the cooked cake onto a plate and let it cool. Decorate the cooled cake with e.g. icing sugar or with chocolate icing.
Making the chocolate frosting
Heat 0.5 deciliters of plant-based cream and 50 grams of vegan chocolate in a saucepan. Stir the mixture until the chocolate has completely melted into the cream.
Pour the mixture over the cooled cake and let it set before serving.Tulosta
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