If you never tried this cake before, it would be hard to believe that a complete vegetarian cake with no eggs, no milk, no butter or any other ingredients can be so delicious.
Low-gluten flour, cocoa powder, vegetable oil, those are the main ingredients of today's chocolate cake. Decorated with thick chocolate cream made from the same coco powder, this cake leaves an endless aftertaste at the tip of your tongue.
I want to dedicate this cake to all the vegetarian friends. This is also a cake worth trying for non-vegetarians, because it's a relatively low calorie cake that spares you temporarily from the guilt of excessive animal fat and calorie.
Chocolate cream cake (vegetarian) - how to make cake from scratch recipe
(For your reference, the amounts of ingredients provided hereafter are for three helpings)
CAKE INGREDIENTS:
60 g low-gluten flour,
12 g cocoa powder,
45 g fine sugar,
30 g vegetable oil,
70 g water,
1/4 tsp (1.25ML) vanilla extract,
1/2 tsp (2.5ML) baking powder,
1/8 tsp (0.625ML) baking soda
VEGETARIAN CHOCOLATE CREAM INGREDIENTS:
150 g chocolate syrup,
10 g low-gluten flour,
10 g corn starch
DECORATION: chopped nuts
BAKING: in the middle of the oven, 185° C for 10 minutes
PROCESS:
- Sift flour, cocoa powder, baking powder and baking soda mixture into one big bowl, then add some sugar and mix it even.
- Add some vegetable oil
- Mix with a rubber spatula.
- Add a little bit water, but don't stop the mixing.
- When the paste is more or less ready, add vanilla extract and again, mix (if you have no vanilla extract, just skip this step).
- Pour the well-mixed paste into an 8-inch square baking pan paved with greaseproof paper or tin foil, spread the paste evenly in the pan.
- Pre-heat the oven to 180 ° C and then put in the pan and bake for 10 minutes or so, take out the cake for cooling.
- Prepare the vegetarian chocolate cream. Pour chocolate syrup into the milk pan, add some sifted low-gluten flour and corn starch and mix evenly.
- Heat the milk pan. While heating, keep stirring the mixture (use a wooden spoon or heat-resistant silicone spatula. Stir frequently so that the syrup won't be overly-burnt at the bottom.
- When the syrup is boiling, turn off the heat and soak the milk pot in cold water. Keep stirring while the chocolate syrup is cooling. Fully cooled syrup will become very thick and creamy. Voila, the chocolate cream is done.
- When the cake is fully cooled, cut it into 4 pieces.
- Take one piece of cake slice and coat with a layer of chocolate cream. Put a second cake slice on the top and coat with chocolate cream. Put on a third cake slice and chocolate cream coating, and finally put on the last piece of cake slice. Put the finished cake into the refrigerator for more than two hours so the taste of the cake will become denser.
- Take out the refrigerated cake and cut off the irregular edges, then cut into three helpings. Top the cake with chocolate cream, and sprinkle some chopped nuts as decoration.
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