Super-Chocolatey Snacking Cake

This fabulously chocolatey loaf cake recipe from Vegan On The Go is perfect for an afternoon treat. Filled with chocolate chips and covered in a moreish melted chocolate topping, it's a vegan chocolate lover's dream.

From the book

Vegan on the Go: Fast, Easy, Affordable - Anytime, Anywhere by &
Vegan on the Go: Fast, Easy, Affordable - Anytime, Anywhere
Easy, budget-friendly vegan lunch ideas
Fresh and nutritious plant-based recipes
Delicious vegan snacks and treats

Introduction

This loaf cake certainly deserves its name! It contains not only cocoa powder, but also chocolate chips, and two further types of melted chocolate poured on top. Because one thing is clear: chocolate makes you really happy. Good for a wet Wednesday at work.

Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min

Ingredients

For the cake:
Vegan margarine, for the tin
150g (5½oz) plain flour, plus extra for the tin
100g (3½oz) white spelt flour
130g (4¾oz) golden caster sugar
1 tbsp 1 tbsp vanilla sugar, or 1½ tsp vanilla extract
1½ tsp bicarbonate of soda
40g (1¼oz) cocoa powder
60g (2oz) vegan dark chocolate, chopped
4 tbsp soy milk, or other plant-based milk
2 tsp white wine vinegar
4 tbsp vegetable oil
220ml (7½fl oz) carbonated mineral water
For the icing:
60g (2oz) vegan dark chocolate
1 tbsp soy cream, or other plant-based cream
20g (¾oz) vegan white chocolate

Essential kit

You will need: a 20 cm (8 inch) long loaf tin.

Instructions

1. Preheat the oven to 180°C (350°F/Gas 4). Grease the loaf tin with margarine and dust with flour. Combine both types of flour, the caster sugar, vanilla sugar or extract, bicarbonate of soda, and cocoa powder in a bowl with a balloon whisk.


2. In a separate bowl, stir together the soy milk and vinegar, leave to stand for 10 minutes, then stir in the oil. Add the soy milk mixture to the flour mixture, then pour in the mineral water, mixing everything swiftly but delicately with a spoon to create a smooth consistency. Fold in the chopped chocolate. Immediately transfer the mixture to a 20cm (8in) long loaf tin and bake in the centre of the oven for 50 minutes. Remove and leave to cool on a wire rack.


3. To make the icing, chop the dark chocolate, add it to a heavy-based saucepan with the cream, and let it melt over a low heat. Ice the cake with this mixture and let it dry. Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Transfer it to a freezer bag, carefully snip off a corner and, with swift movements, draw decorative lines across the cake. Leave to set, then slice and pack up to take with you.

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