Vegan Chocolate Coffee Cake
Ingredients
- Ingredients for the batter
- 1 c. (240 ml) non-dairy milk
- 1 tbsp apple cider vinegar
- 1/4 c. (50 ml) melted coconut oil
- 1,5 c. (210 g) + 3 tbsp flour
- 3/4 c. (165 g) brown sugar
- 2 tbsp cacao powder
- 2 tbsp coffee powder
- 1 tsp baking powder
- pinch of salt
- Ingredients for the frosting
- 1/2 c. (115 g) soft margarine
- 2/3 c. (85 g) powdered sugar
- 3 tbsp cold espresso
- 2 tsp cacao powder
- Ingredients for the ganache
- 1/2 c. (125 ml) non-dairy cream
- 1/3 c. (60 g) dark chocolate
Preparation
Preheat your oven to 340F/170C
In a bowl, combine wet ingredients and whisk until combined. Add rest of the ingredients and mix until well combined. Pour into a lined baking tin (20 cm) and bake for about 35-40 minutes. Let it cool completely
For the frosting cream margarine on high then add in icing sugar, coffeeand cocoa powder
For the ganache chop chocolate into small pieces. Pour nearly boiling cream onto the chocolate and stir until melted and smooth
To assemble the cake, cut the sponge horizontally in half. Spread the frosting on the first half and add the second half on top. You can also cover the sides of the cake. Now add the ganache on top and sprinkle with chopped chocolate chunks
