Sticky Chocolate Vegan Cake
Pâtissier and chocolatier, Mark Tilling is back with another show stopping dessert...this time a sticky chocolate vegan cake. A stunning centrepiece for any celebration or gathering!
Ingredients
- 120g soaked prunes in whisky/rum or cognac
- 170ml boiling water
- 2 level teaspoons bicarbonate of soda
- 120g vegan butter
- 165g brown sugar
- 30g ground flaxseed
- 90ml water
- 230g plain flour
- ½ teaspoon cinnamon
- 2 ½ level teaspoons baking powder
- 25g extra brute cocoa powder
- 1 orange zest
- 100ml oat milk
- 65g vegan dark chocolate chunks
Chocolate Glaze
- 400ml oat cream
- 100g hazelnut praline
- 300g vegan dark chocolate
- 100g roasted hazelnut chopped into small pieces
Vegan caramel
- 100g sugar
- 100g oat cream
- 75g vegan butter
- 50g glucose
- Flaked salt to taste
Method
Cake
- Boil the prunes in the 170ml of water for five minutes then add the bicarbonate of soda, stir and leave to cool.
- Cream the butter and sugar together.
- Mix the flax with the 90ml water and stir to a paste, add to the butter sugar mix then add in the cooled prunes and mix.
- Add in the dry ingredients, orange zest and oat milk then mix.
- Finally add the chocolate.
- Line an 8inch cake ring with a 3inch ring inside.
- Place the mix in the ring and bake on 180oc for approximately 20-30 minutes.
Glaze
- Warm the cream and emulsify with the praline and chocolate to form a smooth pouring glaze.
- Place the cake onto a wire rack and then pour the glaze over the cake make sure the cake is cool, covering all the sides.
- Decorate the cake and serve.
Vegan Caramel
- Dry caramelise the sugar in a saucepan.
- Add the cream slowly but keep on the heat until all incorporated.
- Remove from the heat, add the butter, glucose and salt.
- Cool
Ingredients
- 120g soaked prunes in whisky/rum or cognac
- 170ml boiling water
- 2 level teaspoons bicarbonate of soda
- 120g vegan butter
- 165g brown sugar
- 30g ground flaxseed
- 90ml water
- 230g plain flour
- ½ teaspoon cinnamon
- 2 ½ level teaspoons baking powder
- 25g extra brute cocoa powder
- 1 orange zest
- 100ml oat milk
- 65g vegan dark chocolate chunks
Chocolate Glaze
- 400ml oat cream
- 100g hazelnut praline
- 300g vegan dark chocolate
- 100g roasted hazelnut chopped into small pieces
Vegan caramel
- 100g sugar
- 100g oat cream
- 75g vegan butter
- 50g glucose
- Flaked salt to taste
Method
Cake
- Boil the prunes in the 170ml of water for five minutes then add the bicarbonate of soda, stir and leave to cool.
- Cream the butter and sugar together.
- Mix the flax with the 90ml water and stir to a paste, add to the butter sugar mix then add in the cooled prunes and mix.
- Add in the dry ingredients, orange zest and oat milk then mix.
- Finally add the chocolate.
- Line an 8inch cake ring with a 3inch ring inside.
- Place the mix in the ring and bake on 180oc for approximately 20-30 minutes.
Glaze
- Warm the cream and emulsify with the praline and chocolate to form a smooth pouring glaze.
- Place the cake onto a wire rack and then pour the glaze over the cake make sure the cake is cool, covering all the sides.
- Decorate the cake and serve.
Vegan Caramel
- Dry caramelise the sugar in a saucepan.
- Add the cream slowly but keep on the heat until all incorporated.
- Remove from the heat, add the butter, glucose and salt.
- Cool
