{Vegan Chocolate Cake} - Tort de post cu ciocolata si Green Sugar
  • 420g all-purpose flour
  • 200g Green Sugar (or 300g regular white sugar)
  • 40g dark cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teapsoon salt
  • 150ml vegetable oil (coconut oil if you wish)
  • 480ml warm water (or coffee)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
Chocolate and coconut whipped cream:
  • 1 can full fat coconut milk (no additives or emulsifiers)
  • 280g dark chocolate (vegan)
  • 30g Green Sugar (50g white sugar)
  • 1 pinch of salt
  • Cocoa powder as needed
Chocolate glaze:
  • 70g dark chocolate (vegan)
  • 2 teaspoons coconut oil
  1. Preheat your oven to 170C (340F) and line two round cake pans with baking paper. My pans had 18cm diameter, but larger pans can be used, keeping in mind that you won't end up with 4 layers of cake, but two.
  2. Sift the flour, cocoa, baking soda, baking powder and salt in a bowl.
  3. Stir in the remaining ingredients and give it a good mix.
  4. Pour the batter equally into the two prepared pans and bake in the oven for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean.
  5. When the cakes are done, remove from the oven and let them cool down then level them up and cut in half lengthwise (again, it depends on the size of your pan - if you used a larger pan you might not have enough height to cut the cake in half)
Chocolate and coconut whipped cream:
  1. Place the coconut can in the fridge the night before. The next day, open the can and carefully drain out the liquid. What's left is the fat of the coconut milk and that's what we will be using for the whipped cream. It is important to use a pure, organic full-fat coconut milk because some brands add guar gum into the milk - guar gum is an emulsifier that doesn't allow the milk to separate properly so you won't be able to whip the cream well enough.
  2. Transfer the coconut milk fat in a heatproof bowl and stir in the sugar and chocolate.
  3. Place the bowl over a hot water bath and melt the ingredients together until smooth.
  4. Remove from heat and place the bowl in the fridge for 3-4 hours or until properly set.
  5. Using an electric mixer, whip up the coconut cream until fluffy and lighter in color. If you find the mixture to be too runny, add 1-2 teaspoons of cocoa powder.
  6. Layer the cakes with whipped coconut cream on a plate, making sure to leave enough cream to cover the cake once filled.
  7. Cover the cake in a thin layer of whipped cream and refrigerate until the glaze is ready.
Chocolate glaze:
  1. Melt the chocolate over a hot water bath or in the microwave then stir in the coconut oil.
  2. Allow the mixture to cool to room temperature then spread it over the cake, allowing it to drip off the edges slightly.
  3. Decorate as you wish and serve the cake chilled.
Recipe by Pastry Workshop at https://pastry-workshop.com/vegan-chocolate-cake-tort-de-post-cu-ciocolata/