Vegan chocolate cake


Total time: 2hr
Preparation Time: 60m

Servings
For 10 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 368 Kcal, 5g Protein, 15g Carbohydrates, 31g Fat


Ingredients

  • Dark chocolate (for the tin)
  • 20 g coconut oil
  • 2 tbsp coconut milk (room temperature)
  • 100 g dark chocolate (50% cocoa)
  • Filling
  • 50 g coconut oil
  • 2 tbsp coconut milk (room temperature)
  • 150 g hazelnuts (organic)
  • 50 g dark chocolate (50% cocoa)
  • Top layer
  • 10 g coconut oil
  • 50 g dark chocolate (50% cocoa)
  • Utensils
  • For a silicone cake tin

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Instructions

  • Dark chocolate (for the tin)

    Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Using a pastry brush, coat the sides and the base of the silicone tray with a thick layer (or two) of runny chocolate. Place the tray in the freezer for approx. 30 mins.
  • Filling

    Cut the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Gradually pour in the coconut milk and stir. Add the hazelnuts. Transfer the mixture to the tray, place in the freezer for a further 30 mins.
  • Top layer

    Break the chocolate into pieces, place in a bowl along with the coconut oil and melt in a hot bain-marie while stirring. Pour the chocolate over the filling. Allow the top layer to harden, cut the chocolate cake into approx. 20 pieces.
  • Tip:

    For those who like smaller portions: The mixture can also be used for chocolates.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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