Chocolate and Caramel Cake
This vegan Chocolate and Caramel Cake is deliciously decadent.
I first baked this cake with a totally different purpose… Obviously the attempt of doing the original cake I had in mind failed but it gave a whole new tremendous cake.
Plus, It’s actually an easy cake to bake 😀 It’s a win-win, isn’t it?
Serve it with a scoop of ice cream or with some crème Anglaise to make it even perfect 🙂
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Chocolate and Caramel Cake
A Vegan Chocolate & Caramel cake perfect for any occasion.
Ingredients
Chocolate cake
- 2 Flax eggs 2 tbsp in 6tbsp of warn water
- 1 ¼ cup Flour
- ¾ cup Cocoa powder
- 1 tbsp Baking powder
- ¾ cup Melted Coconut oil
- ¾ cup Brown sugar
- ¾ cup Blond sugar
- 1 tsp Vanilla extract
- 1 cup Oat milk
- 1 pinch Salt
Topping
- 1 cup Blond sugar
- ½ cup Aquafaba
- ½ cup Cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Cornstarch
Instructions
Chocolate cake
- Prepare the flax-eggs : Mix the flax seeds into the hot water and reserve until jelly
- Preheat the oven to 320°F (160°C) and grease a cake circle (~24cm)
- In a medium bowl, mix the Coconut oil, sugar and vanilla.
- In a large bolw, whish the flour (Sift it if needed), cocoa powder, baking powder and salt.
- Add the melted oil mixture, oat milk and flax-eggs, and stir until well combined
Topping
- In a bowl, whisk all the ingredient (for about 3min)
Bake
- On a baking tray, put the greased cake circle.
- Add the dough and next add gently the topping preparation
- Bake for about 30min and then 5min using grill mode at 355°F (175~180°C)
- Let the cake cool (enough to not be burned by the caramel)
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