I’m not vegan but in the Netherlands it’s common to bring a sweet treat with you for your coworkers on your birthday and I like my treats to be inclusive, so I’m always on the hunt for vegan sweets.
The cake is super moist and chocolaty with a little hint of spice and will gone in no time, whether you share it or not.
Vegan Chocolate Tea Cake
For the cake
- 1 1/2 c all-purpose flour
- 3/4 c unsweetened cocoa any variety, sifted if lumpy
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 c sugar
- 3/4 c dark brown sugar
- 1/2 c olive oil
- 1 1/2 cups water or tea or coffee of choice
- 1 tbsp cider vinegar
For the glaze
- 3/4 cup roughly chopped dark vegan chocolate 70% cocoa content or more
- 2 tbsp cocoa powder
- 3 tbsp olive oil
- 1 tbsp corn syrup for shine, if you've got it
- a good pinch of Maldon salt
Make the cake
- Preheat your oven to 175 Celsius/ 350 Fahrenheit. Line the bottom of a round 24 cm/ 9.5 inch cake pan with parchment and lightly coat the sides with olive oil.
- Mix together the flour, cocoa, baking soda, sea salt and granulated sugar in a bowl. Once combined add the dark brown sugar and olive oil and mix further.
- Add the water, tea or coffee and vinegar and whisk until smooth.
- Pour the batter into the cake pan and bake for 30-35 minutes. Use a skewer to test the center for doneness. The cake should be sticky but not wet.
- Leave the cake to cool and set for 10 minutes in the cake pan, before transferring it onto a wire rack to cool completely.
Make the glaze
- To make the glaze, mix together the dark chocolate, cocoa powder, olive oil and corn syrup in a microwave proof dish and microwave at brief bursts, mixing it as you go along, until smooth.
- Pour the glaze over your cooled cake, use the back of a tablespoon to spread it out evenly and let it drizzle over the sides. Finish it off by sprinkling the cake with coarse sea salt to taste.