Midnight Cocoa Seduction.
Method
Now the real temptation begins. Slowly blend, pour, and fold your way into a dessert that’s rich, dark, and unforgettable. Let the aroma tease, the texture seduce, and every step draw you closer to the ultimate chocolate indulgence. Ready to give in?
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Preheat your oven to 175°C (350°F). Grease and line a 20–22 cm round cake tin.
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In a large bowl, whisk together the dry ingredients.
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In another bowl, mix the plant milk, oil, vinegar, and vanilla.
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Pour wet into dry and mix until just combined.
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Stir in the hot coffee or hot water, then fold in the chopped walnuts.
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Pour the batter into the cake tin and sprinkle a handful of walnuts on top.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Let it cool completely before frosting or slicing.
Optional Vegan Chocolate Walnut Frosting.
Ingredients
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1 cup vegan margarine or butter
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2 ½ cups icing sugar
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½ cup cocoa powder
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1 tsp vanilla extract
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2–3 tbsp plant milk
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½ cup finely chopped walnuts (optional but amazing)
Method:
Beat all ingredients (except walnuts) until smooth. Fold in the chopped walnuts last. Frost the cooled cake and top with more walnut pieces for that final touch.
Ingredients
Now with Walnuts for That Extra Crunch
Rich. Dark. Vegan. And now with toasted walnut magic.
This seductive chocolate cake just got bolder — with crunchy walnuts folded into the batter and scattered on top for the perfect bite.
Dry Ingredients
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1 ½ cups (190 G) all-purpose flour
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1 cup (200 G) brown sugar or coconut sugar
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½ cup (45 G) unsweetened cocoa powder
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1 tsp baking soda
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½ tsp salt
Wet Ingredients
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1 cup (240 ml) plant milk (almond, soy, oat – your choice)
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½ cup (120 ml) vegetable oil or melted coconut oil
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1 tbsp apple cider vinegar or white vinegar
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2 tsp vanilla extract
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½ cup (120 ml) hot coffee or hot water
Add-Ins
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¾ cup (90 G) chopped raw or toasted walnuts, plus extra for topping
Recipe by:
Ace Nut Traders.
