Who doesn’t love moist, delicious chocolate cake? This recipe is vegan, but you won’t be able to tell. The chocolate cake is the third plant based recipe that Chef Matthew Ravenscroft of Rosalinda created with help from Bosch FarmFresh System and Thermador Freedom Induction Cooktop + Home Connect. This is the perfect way to finish any meal.
Ingredients for the Chocolate Cake:
1C All purpose flour
1/2C brown sugar
1TBSP baking soda
1TBSP baking powder
1/4C cocoa powder
1/2C canola oil
3/4 can coconut milk
1TBSP vanilla extract
1TBSP cider vinegar
- Pre-heat oven to 325f and grease shallot baking pan with coconut oil
- Sift all dry ingredients together in a large mixing bowl; combine all wet ingredients in a blender and blend on high until smooth. Add wet to dry and fold together gently.
- Pour batter into cake pan and place in oven (ensure the oven is properly pre-heated); bake for 20-25 minutes until a skewer comes out clean. Cool entirely before cutting.
Blueberry Coconut Caramel
***You’re going to need to prepare this a few hours ahead of time
1 can condensed coconut milk
1/4 can of coconut milk
2TBSP brown sugar
1 pint blueberries, rinsed
- In a large pot, place condensed coconut milk on its side and cover with twice the amount of water (relative to the can); turn onto high heat until at a boil, then reduce heat to a simmer for 2-3 hours. Remove from water and let sit at room temperature ***For your safety, do not open the can while it is hot, let it cool to room temperature**
- Add blueberries, coconut milk + brown sugar to a pot, bring to a boil then reduce to low heat and simmer for 5-7 minutes (try to keep the freshness of the berry flavour). Add in your dolce de leche and whisk together on low heat until full incorporated. It should be thick enough to cover the cake, but pool a bit at the bottom.
1 can of chickpea’s worth of aquafabba (chickpea water)
**save the chickpeas for another great recipe idea!
1/2C powdered sugar (white sugar is also fine)
1t of cream of tartar (if you don’t have this, don’t sweat it)
Feel free to dust any flavoured powder on top – hibiscus powder is what I used, but this could be dragon-fruit powder or any dried fruit powder (I’ve also used beet powder)
Let meringue sit at room temperature until cool, they will crisp up a bit
- Pre-heat oven to 200f. Add in your chickpea water to a standing mixer, gradually increase the speed (the liquid should be becoming fluffy, white + slowly more thick); bring it up to full speed for 1 minute. Reduce speed and start adding in sugar until you have stiff peaks (you may need to pause and scrape the sides with a rubber spatula) – about 6-7 minutes total.
- Spread on a parchment lined baking sheet, or place small dollops of meringue evenly spaced apart (this will be faster, but you’ll only get smaller pieces of meringue). Pop in the oven for an hour, rotate the tray and bake for another hour. They should be crunchy and light in texture.
Gently re-heat blueberry coconut caramel (you could heat the cake up gently as well). Add your slice of cake, pour the blueberry caramel over top, crumble some meringue + add a pinch of finishing salt.