Decadent (and Dairy Free...what!?) Chocolate Torte!
Prep time:
Cook time:
Total time:
Serves: 6
- 1 cup flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp distilled white or apple cider vinegar
- 1 cup oat milk (or any dairy-free milk of your choice)
- 1 cup sugar
- 1 tsp vanilla extract
- ⅓ cup vegetable oil
- 1 egg
- A handful of chocolate chunks
- ½ cup sugar
- 4 tbsp margarine or vegan butter
- 3 tbsp oat milk
- 2-3 tbsp unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- 1 ½ tsp rum
- 1-2 tsps flour (if you need to thicken it)
- Preheat oven to 350 degrees F.
- In a large bowl, combine vinegar and oat milk. Set aside for a few minutes to curdle.
- In a separate bowl, combine your dry ingredients: flour, cocoa powder, baking soda, and salt.
- Next, add sugar, vanilla, cooking oil, and the egg to your vinegar/oat milk mixture. Mix well.
- Time for dry to meet wet! Gradually add your dry mixture to the wet ingredients, mixing in between.
- Mix in chocolate chunks for a burst of extra chocolate!
- Pour batter into a greased 8 × 8 or 9 × 9 cake pan.
- Bake for 20-25 minutes or until it passes the toothpick test. This cake doesn't rise up too high in the pan, like regular cake.
- While the cake is cooling, you can make the simple ganache.
- In a small saucepan, combine sugar, vegan butter, cocoa powder, vanilla, and rum. Once it comes to a slow simmer, remove from heat.
- If the sauce is to thin, add some flour and cook a bit longer.
- Invert your cake and pour the ganache evenly all over the cake. Refrigerate until the ganache is set.
- You can garnish this cake with fresh berries or powdered sugar. I promise you will be AMAZED with your results.
Recipe by bake (+travel) with sonia at http://www.bakewithsonia.com/decadent-and-dairy-free-what-chocolate-torte/
2.1