Love is in my Tummy

Plant-based flavor

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Eggless Chocolate cake

Created by on March 5, 2017

  • Prep Time:5m
  • Cook Time:30m
  • Total Time:1h
  • Serves: 3
  • Yield: 3 mini cakes

Ingredients

  • 1/2 c all-purpose flour
  • 1 1/2 tbsp. cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 tbsp. yogurt (substitute with 1 flaxseed 'egg'. See note above)
  • 1/4 c + 1 tbsp sugar
  • 2 tbsp. butter, softened (substitute with coconut oil)
  • 1/4 tsp. vanilla bean paste (substitute with 1 tsp vanilla extract)
  • 3 tbsp. boiling water

For the chocolate icing

  • 3/4 c icing sugar, sifted
  • 3 tbsp. vegan chocolate sauce (recipe link above)
  • 1/4 tsp. vanilla bean paste (substitute with 1/2 tsp vanilla extract)
  • 2 tbsp. cream cheese (optional)

Instructions

Steam the cakes

  1. Line the base of 3 ramekins (4 oz) with parchment paper. Grease the sides with butter / oil. Prep a steamer that will fit three ramekins and let it come to a boil. Make sure there's enough water in the steamer to last a half hour.
  2. In a medium bowl, combine the yogurt, sugar, soft butter and vanilla. Use a hand whisk and beat until mixed. Stir in the flour, cocoa powder, baking powder and salt. Add the boiling water, one tablespoon at a time and mix until you get a smooth, free flowing, thick batter.
  3. Divide the batter between the prepared ramekins. Cover the tops with foil and press to seal the ends.
  4. Steam for 30 minutes or until a skewer inserted into the center comes out clean.
  5. Transfer to a wire rack to cool slightly. Remove the foil caps as it cools. Use a sharp thin knife to loosen the sides and turn it over to remove the cakes out of the ramekins.
  6. Cool completely before icing the cakes.

Make the chocolate icing

  1. Sift the icing sugar in a bowl. Pour in the vegan chocolate sauce and whisk until you get a smooth batter. Refrigerate until ready to use.

Assemble

  1. Place a sheet of wax paper or plate under the wire rack where the cakes are cooling. Pour over the icing on top of the cakes and let it dribble over the sides naturally.
  2. Let the tops set and dry slightly before topping with chocolate shards, sprinkles or berries. Serve immediately. Can be refrigerated for a week, but it tastes best on the day it was made.