Heart-Shaped Vegan Chocolate Cake
Ingredients
Chocolate cake
- 190g | 1 1/2 cups white spelt or all purpose flour
- 20g | 1/4 cup raw cacao powder
- 80g | 1/2 cup moscovado sugar or coconut sugar
- 80g | 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 65g | 1/3 cup coconut oil, melted, room temp
- 80ml | 1/3 cup espresso, warm
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 240ml | 1 cup water
Pink cake
- 250g | 2 cups spelt or all purpose flour, sifted
- 170g | 1.5 cup + 1 tbsp light brown sugar
- 5g | 2 teaspoons baking powder
- 1/2 teaspoon pink salt
- 16g | 1 tbsp purple sweet potato powder
- 240ml | 1 cup plant milk (I used soy)
- 65g | 1/3 cup coconut oil, melted
- 40ml | 2 tbsp lemon juice
Preparation
Preheat the oven to 175C| 350 F degrees. Line a 25x10cm| 10x4" loaf pan with parchment paper.
In a medium bowl, sift together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Stir in the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
Cool completely before slicing.
Pink cake and assembly
Combine the dry ingredients.
In another bowl, combine the wet ingredients and pour over the dry. Fold to combine.
Bake at 175C for about 55 minutes.
Cool completely before slicing.
Using a cookie cutter, cut out a heart from each chocolate slice and replace with the pink cake.
Place the sliced cake back into the pan and cover with melted chocolate.
