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Decadent Vegan Chocolate Cake

Overflowing with Extra Chocolate Bliss!


  1. Preheat the oven to 180°C (350°F) with both top and bottom heat on.

  2. In a large bowl, combine all the solid ingredients for the dough and mix them thoroughly.

  3. Add the liquid ingredients for the dough and continue mixing until a smooth batter forms.

  4. Pour the dough into a greased baking mold and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.

  5. While the dessert is baking, prepare the syrup by placing all the syrup ingredients in a saucepan. Bring it to a boil and let it simmer for 1 minute.

  6. Once the dessert is baked, remove it from the oven and immediately drizzle the hot syrup over the warm sweet.

  7. Cut the couverture into pieces and place them in a heatproof metal bowl.

  8. Create a bain-marie by placing the metal bowl over a saucepan of simmering water, ensuring the water doesn't touch the bottom of the bowl. Melt the couverture while stirring occasionally.

  9. Once the couverture has melted, add the coconut oil and mix until well combined.

  10. Pour the melted couverture over the dessert, covering it entirely.

  11. Allow the dessert to cool and the couverture to set.

  12. Serve the delicious Mediterranean-style dessert to enjoy its wonderful flavors.


For the sponge cake

180 g of all-purpose flour

240 ml hot water

200 g of sugar

25 g cocoa powder (unsweetened)

1 tbsp. baking powder (5 g)

1/4 tsp. salt

80 ml vegetable oil (coconut, corn, sunflower oil)

1/2 tsp vanilla extract

1 tbsp. white vinegar

For the syrup

140 ml warm water

1 tbsp. cocoa powder (unsweetened)

2 tbsp. sugar

1/2 tsp vanilla extract

For the overlay

600 g of vegan chocolate

70 ml vegetable oil

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