If you are looking for the perfect sweet treat to put in a picnic, enjoy as a snack or even just to have for dessert then this vegan chocolate snacking cake is just what you are looking for!
This cake is perfect, you can cut it into thin pieces or thicker.
Check out our dessert sauce page to find the perfect thing to pair this cake with. Custard would definitely be an amazing match!
This recipe originally is from a book called Vegan Go.
This recipe is super easy to follow, it's a great one for your kids to help with! It does take a little time due to cooking time and waiting for the cake to cool but it is definitely worth the time!
You can make any pattern that you would like on the top of the cake, with the white chocolate, but I think the feathered look is great!
To make this chocolate snacking cake;
In a small bowl mix the milk and vinegar and leave for 10 minutes. This makes buttermilk.
Buttermilk;
Buttermilk is a fermented dairy drink that brings a pleasant tang to bread, biscuits and cakes.
Buttermilk also helps give baked good a softer texture and more body.
Sift the flour, sugar, bicarbonate of soda and cocoa powder into a large mixing bowl.
Add the oil to your buttermilk.
Add your buttermilk to the flour mix and add the vanilla.
Use a whisk to create a smooth batter.
Fold in your chocolate chunks.
Transfer your cake batter to your loaf tin.
Bake for 45-50 minutes or until you can take a toothpick out clean.
Trasnfer the cake onto a wire rack to cool.
Once cools melt the milk chocolate, adding milk if it's too thick, and pour it over the top of the cake.
The runnier the chocolate is, the more it will run down the side of your cake.
You could add a little more chocolate and cover the whole of the side of your cake for an even sicklier cake.
Once that has almost completely cooled melt the white chocolate.
Transfer the chocolate into a piping bag. You can also use a zip lock back and cut a small hole in one corner.
Pipe on lines about 1/2cm apart and then use a toothpick to gently scrape through the lines, creating the feathered effect.
Let the chocolate set completely before slicing. You can put the cake in the fridge to help it along.
Slice the cake, serve and enjoy!
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Chocolate Snacking Cake
Ingredients
Cake;
Butter - For greasing
250g + a little for dusting Plain Flour
130g Caster Sugar
1 ½ tsp Vanilla Essence
1 ½ tsp Bicarbonate of Soda
40g Cocoa Powder
60g Chocolate chunks/chips I use #Moofree chocolate
4 tbsp Milk - I use oat milk but any plant based milk will work.
2 tsp White Wine Vinegar
4 tbsp Vegetable Oil
220ml Sparkling Water
Topping;
60g Milk Chocolate
1 tbsp Milk Vegan cream will also work.
20g White Chocolate - I use Moo Free chocolate
Method
Cake;
Preheat the oven 180C
Grease a loaf tin and dust it with a little flour
In a small bowl mix the milk and vinegar together. This makes buttermilk.
In a large mixing bowl sift the flour, sugar, bicarbonate of soda and cocoa powder.
Mix to combine.
Add the oil to the milk and vinegar.
Pour this mix into the flour and add the vanilla essence
Use a whisk to mix until completely smooth.
Fold in the chocolate chunks.
Transfer your cake batter to your prepared loaf tin.
Bake for 45-50 minutes or until a toothpick can come out clean.
Transfer the cake to a wire rack to cool.
Topping;
Once cooled you can start the topping.
Place the chocolate into a small bowl.
Microwave for 20-30 seconds or until the chocolate has melted.
Add a little milk if you would like it to be runnier. The runnier the chocolate the more it will spill down the sides of the cake.
Pour your melted chocolate over the top of the cake
Leave to set for 15 minutes or until the chocolate has almost completely set.
Melt the white chocolate, in a small bowl, in the microwave.
Transfer the melted chocolate to a piping bag You can also use a zip lock bag and cut a small hole out of one corner.
Pipe lines over the cake, about ½ cm apart.
Use a toothpick to gently scrape the white chocolate to create the feathered effect. You can make any pattern with the white chocolate.
Let set for 20 minutes or until completely set.
You can place it in the fridge to help the chocolate set.
Cut into thin slices
Serve
Enjoy!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
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Check out some of our other recipes;
Special Occasion Cakes - https://marisasveganrecipes.wixsite.com/mysite/birthdays
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