Ingredients
Scale
- 50 g cocoa powder (½ cup )
- 77.5 g brown sugar (½ cup )
- ½ tsp salt
- 220 g vegan chocolate
- 3 tbs vegetable oil
- 3 tbs golden syrup (can use maple or agave syrup)
- 2 tsp vanilla extract
- 350 g potato puree (roughly 4 small-medium sized potatoes boiled then mashed until completely smooth)
Instructions
- Preheat your oven to 190C/374C and grease an 8IN/20CM springloaded cake tin.
- In a large mixing bowl, sieve cocoa powder, sugar and salt and mix with a whisk until well combined.
- Melt chocolate, pour in oil, syrup and vanilla and whisk until well combined.
- Add potato puree (make sure the potato is completely smooth) and chocolate to the large mixing bowl. Mix together on a low speed using an electric hand mixer until just combined.
- Pour into your cake tin and smooth out until completely flat and even.
- Bake for 50 to 55 minutes or until the top is just firm. It's still going to be quite soft.
- Remove from oven and allow to cool. Put in the fridge to set the cake for at least 2 to 3 hours. The cake will become firmer overnight if left in the fridge. Serve with my vegan custard recipe.
Notes
PLEASE NOTE, this recipe is not like a standard cake. It’s more like a rich brownie. The higher quality chocolate you use the better it will taste. To help the cake be firmer, allow time for it to set in the fridge.
The photo of the cake are taken after the cake had set in the fridge overnight. So don’t worry if your cake is slightly gooey in the middle.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Cake
Keywords: cake, chocolate, flourless, glutenfree, vegan
