Rich, moist, and luxuriously dark. This recipe is quite remarkable, being vegan, wheat and dairy free! It’s fantastically easy to make, and is a welcome contrast to heavy, cloying chocolate cakes which I for one am not a fan of. If you are, whip up a vanilla frosting with vegan butter for the filling and / or top!
Perfect, too, as a pudding with vegan vanilla ice cream – the silky smooth ice compliments the cocoa rich cake deliciously.
- 3 cups of oats – if using homemade, make sure it’s very finely ground
- 1 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cups water
- 1 cup non-dairy milk
- ¼ cup (+ 2 tablespoons melted coconut oil for tins)
- ½ cup coconut sugar
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Frosting if wished, and jam for filling (I used home grown apple & blackcurrant low sugar compote)
- Preheat the oven to 180C. Line two 9-inch round cake pans, or coat with oil, then dust with cocoa powder.
- In a large bowl, sift the dry ingredients: oat flour, cocoa powder, baking soda and salt. Set aside.
- Heat the water & milk in a microsafe bowl in 10-second blasts until just warm, to prevent the melted coconut oil from solidifying when mixed.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour the batter evenly into your prepared cake pans. Tap the pans several times to level & release any bubbles. Bake for 22-26 minutes. Test with a toothpick—it should come out clean when done.
- Place the pans on a cooling rack to cool for 25 minutes. Then loosen the cake by gently running a plastic knife around the edge. Shake the pan a few times until you hear the cake pop loose. Place a large plate or cooling rack upside down, on top of one cake pan. Grasping both the pan and the plate tightly, flip the cake onto the plate/rack. Repeat with second layer.
- Allow cake to cool completely before filling and / or frosting.
- Store in an airtight container. Use a cake slice to serve, as it is crumbly… and each crumb is totally delicious!
This recipe is originally from the Beaming Baker, click here.
I first made this satisfying cake when Gilly, a friend invited herself and her husband for tea in the garden after a walk at Knepp; the amazing 3500 acre rewilding project nearby, owned by Charlie Burrell and his appropriately named wife, author and conservationist, Isabella Tree.
Gilly is a hugely inspiring vegan and Macrobiotic therapist. I’ve learnt a lot from her about the inextricable relationship between diet and every aspect of physical and mental health. I was so pleased to find a recipe that would suit her vegan, plant based diet – and also my ethos of not chasing around supermarkets for ingredients with names that I can’t pronounce, let alone find on the shelves of my local store! Gilly seemed delighted, and we’ve enjoyed the leftovers hugely: all good!
Sharing with Angie and the Fiesta Friday bunch – a good recipe for celebrating mothers on this Mother’s Day in the US… and Happy Fiesta #379!
we have to realize that we’re all related.
We have to try to live harmoniously.”