Vegan chocolate and coffee cake with vegan cashew and vanilla custard |Blog

Vegan chocolate and coffee cake with vegan cashew nut and vanilla crème anglaise

Recipes

4 may 2023

With Mother's Day just around the corner, what better way to celebrate that special person in your life than with a delicious vegan dessert recipe? Make the most of the weekend and surprise Mum with a homemade dessert. Follow this chocolate and coffee cake recipe with a smooth and creamy cashew and vanilla crème anglaise made by Chloé Sucrée of BeingBiotiful, which is perfect for sharing on this special occasion.

Also, this dessert is ideal for those who are looking for vegan and dairy-free options, but would rather not compromise on the taste or texture of a delicious cake. So, it's time to turn on the oven and surprise your mum with this delicious vegan cake!

Ingredients

The ingredients to make this magnificent vegan chocolate sponge cake with coffee are:

- 1 cup/100g almond flour
- 1/2 cup/70g buckwheat flour
- 1/2 cup/50g raw cocoa powder
- 1 handful 70% cocoa chocolate drops
- 2 teaspoons ground coffee
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 + 1/2 teaspoon baking powder
- 1/2 cup/ 60ml apple sauce
- 1/2 cup/125ml olive oil
- 2/3 cup/160ml maple syrup
- 3/4 cup/180ml milk alternative
- 1 tablespoon apple cider vinegar

For the crème anglaise:

- 2 cups/300g raw soaked cashews
- 1 cup / 250ml Thai coconut milk
- 1 teaspoon vanilla
- 1/3 cup/ 80ml maple syrup
- 1 pinch of salt
- 1 lime

Elaboration

1.Soak the cashew nuts for 3 hours in advance.

2.Pre-heat the oven to 180º and prepare a round mold of about 25 cm in diameter with baking paper or grease it with a little coconut oil.

3.In a bowl add the almond flour, buckwheat flour, raw cocoa powder, chocolate drops, ground coffee, salt, baking soda and baking powder. Mix with a whisk until there are no lumps.

4.In another bowl, add the apple sauce, olive oil, maple syrup, milk alternative and apple cider vinegar.

5.Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until everything is combined.

6.Add the full mixture into the pan and bake for about 30-35 minutes or until it is done inside (a toothpick or paring knife comes out clean) and golden brown on the outside. Let it cool on a wire rack.

7.The time has come to prepare the crème anglaise: Drain the cashews that were previously soaked and put them in a blender with the creamy part of the Thai coconut milk, vanilla, maple syrup, salt, 1/2 lemon zest and juice of 1/2 lemon.

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Serve a piece of chocolate cake with some crème anglaise and... Enjoy a fabulous Sunday with the family!

Tag us @simoncollxocolaters to share all your culinary creations with our community.

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