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Vegan chocolate cake with coconut cream and cherries

Chocolate cake with coconut cream and cherries vegan recipe

Quanity: 10 to 12 serves
(One large or two small cakes)

Preparation time: 2-3 hours
Cooking time: 2-3 hours

Ingredients

Vegan chocolate cake
Group 1:
  • 45 g cocoa powder
  • 90 g plain flour
  • 50 g almond meal
  • 1 g soda bicarbonate
  • 2 g baking powder
  • Generous pinch of ground cinnamon
  • Generous pinch of salt
Group 2:
  • 250 g coconut yoghurt or any
    other plant-based yoghurt
  • 1 bean or 2tsp of vanilla bean or extract
  • 1 tsp vinegar
Group 3:
  • 80 g sunflower oil
  • 60 g 70% dark chocolate

Coconut cream for whipping
Group 1:
  • 250 g coconut milk
  • 1 bean or 2tsp vanilla bean or extract
  • 70 g cocoa butter
Group 2:
  • 50 g caster sugar
  • A pinch of xanthan gum

Cherry filling/topping
Group 1:
  • 350 g fresh cherries
  • 1/2 quill cinnamon
  • 1tsp vanilla extract
Group 2:
  • 150 g caster sugar
  • 10 g cornflour
  • 70 g water/Kirsch

Method

Vegan chocolate cake
• Mix all group 1 ingredients.
• Then mix all group 2 ingredients.
• Melt dark chocolate with oil over gentle heat or in the microwave.

Method:
• Pre-heat oven to 1700C, if using a fan forced oven then to 1550C.
• Prepare two L18cm x B8cm x H4cm bar cake moulds or tins. Spray or brush with oil and only line the base with greaseproof paper.
• Combine all the ingredients gently, and do not over work the mixture. Put into the tins and bake for about 20-25 minutes (time depends on the oven). To test, insert a skewer and if there is a little bit of dampness it is time to remove. Over-baking the cake will make it firmer.
• Remove and cool. Unmould and store wrapped in the fridge.


Coconut cream for whipping

• Mix group 1 ingredients and warm to about 500C. 
• Then mix group 2 ingredients very well.

Method:
• Mix group 1 and group 2 and using a stick blender mix thoroughly.
• Remove and store in a bowl covered, so that the cling wrap is touching the cream to avoid skinning. Store in the fridge overnight and whip the following day until slightly firm.


CHERRY FILLING/TOPPING

• Pit the cherries and put with the ingredients into a saucepan.
• Then mix group 2 ingredients very well to make a slurry.

Method:
Mix group 1 and group 2 and bring to boil stirring. Simmer till the mixture thickens, remove and store covered in the fridge for use the following day.
Remove and store in a bowl covered, so that the cling wrap is touching the cream to avoid skinning. Store in the fridge overnight and whip the following day until slightly firm.

Assembly of cake

• Remove the cake from the fridge.
• Whip the coconut cream until firm, unlike normal dairy cream this may not stiffen, but will firm. Do not overwhip.
• Top the cake with some cherries and syrup and the top with some of the coconut cream.
• Place more cherries and top with some dollops of cream.
• Decorate with chocolate flakes and toasted coconut flakes.
• The assembly of the cake can be done to suit one’s own style.

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