Chocolate time! with this delicious vegan chocolate fudge cake. This recipe is really simple, and can't fail. The cake is beautiful moist and rich, and with the added ganache smooth and creamy. A real treat for you and your dinner guests.
You can make this dessert perfectly ahead of time. Make it in the morning, keep in the fridge, and enjoy it with dinner. Just make sure not to add the raspberry coulis until the end.
As I don't have a sweet tooth myself, desserts are not my strongest skills in the kitchen. But this recipe is always a winner. It has never failed on me. If the outside of the cakes become to crunchy, you can just cut it off, and shape your little cakes in whichever way you like. Cover them in the beautiful rich, creamy ganache and nobody will notice 😉
While doing this recipe for the website, I decided to make little cakes, like tartlet shapes. That way I could add some ganache in the middle, and built a little tower. But you can let your creativity completely on the loose with decorating this cake, as you can see on the pictures;
Chocolate fudge as dessert, a sweet wine to accompany...
With chocolate I would always choose to have a nice full round sweet dessert wine. As you can read in my wine-pairing suggestions. Sweet, sweeter, sweetest! So choose a wine as sweet or sweeter than the dessert. Which brings you to a sweet old vintage port, or a sweet Banyuls wine from the South of France. If you like sherry, try a nice sweet sherry with this dessert, and be surprised.
Get the chocoholics excited with this beautiful vegan chocolate fudge cake. Let me know what you think of the recipe, and how it turned out. Any creative pictures... please add @haricoco1 to your instagram post, I Love to see your special creations.
Vegan chocolate fudge cake with chocolate ganache
- This recipe makes 2 x 10 cm cakes or 8 small 4-5 cm cakes tartlet size, which you can double up with some ganache in the middle, see picture.
- for the fudge cakes
- 1 tbsp flaxseeds ground
- 3 tbsp water
- 50 g ⅕ cup medjool dates, pitted and cut in small pieces
- 80 ml ⅓ cup dairy free milk
- 1 tbsp espresso coffee
- 1 tsp bicarbonate soda
- 50 g ¼ cup coconut oil
- 150 g ¾ cup fine brown sugar, or coconut sugar
- 2 tbsp cocoa powder
- 50 g ½ cup grated dark vegan chocolate
- ½ tsp vinegar or lemon juice
- 80 g ⅔ Cup self raising flour
- for the ganache
- 180 g 1 cup choc. chips dark vegan chocolate
- 2 tbsp coconut oil
- 3 tbsp cocoa powder
- 320 g 1 package silken tofu
- 2 tsp vanilla extract
- 4 tbsp maple syrup or agave syrup
- for the cakes
- Pre-heat the oven to 170C
- Soak the ground flaxseeds in the water and leave to sit for minimum 5 minutes
- Pour the soaked flax, pitted dates, dairy free milk, and espresso in a small pan and bring to the boil. Leave to cool, and blend well with a stick blender.
- In a bowl mix the coconut oil with the sugar until you get a smooth paste, add the cocoa powder, the grated chocolate, vinegar and blend again.
- Add the bicarbonate soda to the date and milk mixture and whisk, the mixture should start foaming up a bit.
- Whisk in the chocolate mixture and than carefully fold in the self raising flour.
- Put the mixture into your lined cake tins or into your silicon tartlet moulds.
- Bake for 30 minutes on 170C, until risen and springing back to the touch.
- For the ganache
- Meld the dark vegan chocolate and the coconut oil in a bowl over a pan with hot water (au-bain-marie). Let cool down slightly.
- Blend the silken tofu smooth in a food processor.
- Add the chocolate mix, the cocoa powder, vanilla, and syrup, and blend again.
- Taste, add more syrup if required.
- Let the ganache cool down so it thinkens slightly. And use it to cover your cooled down cakes.
- Add some raspberry coulis, for a bit of tang.