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In celebration of the beginning of the summer vacation.
And as I’m slowly starting to realize that Tom will be starting kindergarten this September.
I suddenly noticed that there’s no chocolate cake recipe on the blog.
The kind of cake you can easily decorate with your children, but doesn’t contain loads of oil and sugar.
Soft
Easy to slice and share
Moist
Less sweet
Festive
Delicious
Kids and adults will love it
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recipe
Prep Time
15 minutes
Bake Time
50 minutes
Difficulty
Servings:
20Ingredients
For the cake
- 11.75 fl oz almond/soy milk
- 2 tsp apple cider vinegar
- 5.5 fl oz melted coconut oil
- 4 fl oz coconut cream
- 10.5 oz unsweetened applesauce
- 3.5 fl oz maple syrup
- 2 tsp vanilla extract
- 12.25 oz white spelt flour
- 5 oz organic cane sugar
- 3 oz cacao powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
For the chocolate ganache
- 6.75 fl oz coconut cream
- 7 oz dark chocolate
Instructions
Preheat the oven to 350F (~175C) and lightly oil a cake pan (it's also possible to use a cake ring and cover it with parchment paper). I used an 8.5X8.5 inch ring (~ 22X22 cm).
Mix the milk and vinegar, and set aside for 2 minutes to activate. Add the coconut oil, coconut cream, applesauce, maple syrup, and vanilla extract to a large mixing bowl or a standing mixer bowl, and beat until foamy.
I a separate bowl, mix the flour, sugar, cacao powder, baking soda, baking powder, and salt. Slowly sift over the wet ingredients while beating, until creamy and pourable.
Pour into the cake pan and bake 50-55 minutes (shorter baking time if choosing a different pan, see notes below), or until a toothpick comes out clean.
Remove to a cooling rack to cool completely before extracting.
Prepare the chocolate ganache - place the coconut cream in a small saucepan and heat until almost boiling (tiny bubbles at the edges of the pan). Remove and add the chocolate, mixing until smooth.
Pour the ganache over the cake, and create an even layer. Decorate and serve.
Notes
The cake can be kept in the fridge for 3 days.
You can use different types of pans. Baking time will change accordingly - cupcakes pan: 20-25 minutes baking, rectangle pan 8X11 (~20X30 cm): approx. 40 minutes, round pan 10 inches (~ 26 cm): approx. 45 minutes. In any case check to see a toothpick comes out clean, as instructed above.
