The best vegan chocolate cake

 

This vegan chocolate cake is made with simple ingredients you already have in your pantry and you only need 10 minutes to prepare it. A humble jar of jam and a glass of sparkling water are the star ingredients here.While the jam imparts texture,moisture and flavor,sparkling water ensures a fluffy crumb. I've made this chocolate cake several times over the years and have always used different jam flavors.That's the best thing about this cake-You can use any flavor jam you like but must be a seedless one!

Growing up i loved enjoying this vegan chocolate cake,especially during Easter and Christmas lent when my mother used to make it more often.I wish i could say my mom invented this recipe but i would lie.This cake is popular throughout the country and became a favorite at our house too, and i strongly believe every Romanian family has its own version.You will love it too because it's moist,tender and ridiculously delicious without being so sweet.

This recipe is my variation on my mom's vegan chocolate cake.Her recipe calls for 5tbsp of jam but i increased the quantity because more jam means more flavour and i topped the cake with chocolate ganache.My mom has always used chocolate sauce for topping.It's a simple yet delightful cake that will conquer you from first bite.ENJOY!

Prep.Time: 10 min.

Cooking Time: 30-35 min

Yield:9 portions

INGREDIENTS:

• 225g sparkling mineral water
• 200g cherry jam or any flavor jam you like (if you use raspberry or blackberry one,pass it through a sieve to remove the seeds)
• 185g all purpose flour
• 40g dutch process cocoa powder(i used equal parts of regular cocoa powder and black intense cocoa powder)
• 100g sunflower oil
• 100 caster sugar(i used 50g brown sugar and 50 caster sugar)
• 1 tsp baking powder
• 1 tbsp instant coffee

FROSTING:

• 150g dark chocolate(70% cocoa content),chopped
• 150g coconut cream
• 1 tbsp dark rum

DIRECTIONS:

• Preheat oven to 175ºC/345ºF (convection/fan forced mode).
• Line with parchment paper a 20 cm /8 inches square baking pan.
• In a large bowl,sift together flour,cocoa powder and baking powder.Set aside and meanwhile whisk wet ingredients
• In a medium bowl,add jam,sunflower oil,caster sugar,sparkling water and instant coffee.Using a wire whish,mix the wet ingredients together well.
• Pour wet ingredients into dry and mix until well blended.
• Pour the batter into the prepared pan and bake at 175ºC/345ºF for 30-35 minutes until golden brown on top and the toothpick inserted into center comes out clean.
• Let the cake rest in the pan for 5 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.

While the cake is cooling,make the ganache

• Melt chocolate over a pan with simmering water.Once melted,add coconut cream and mix until smooth and shiny.
• Remove the bowl from the simmering water,cover the ganache with plastic wrap and let sit for 2 hours at room temperature or refrigerate until firm.
• Add the rum and whip the ganache until it's lighter in color and fluffy,about 2 minutes.
• Using an offset spatula spread the frosting on top of the cake.
• Store at room temperature covered with cling film or in an airtight container for up to 3 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!