Happy world´s vegan day! I made this delicious chocolate volcano cake to celebrate!
I was inspired by a video that I saw on Instagram a few weeks ago, some of you asked me to recreate the recipe, as the original chocolate volcano cake wasn’t vegan I just develop my own recipe 🙂
This chocolate volcano cake is of course sweet, is really spongy, the chocolate flavor is really intense and I find really delicious the cake with the warm chocolate, it is so delicious.
It could work amazing for christmas dessert too!
1 & 1/4 cups almond milk
2/3 cup coconut margarine
1 tbsp lemon juice
3 tbsp maple syrup
2 & 1/2 cups rye flour
1 cup raw cane sugar
4 tbsp cacao powder
1 tsp baking powder ( bicarbonate of soda)
fillings and toppings:
1 cup almond milk
2 tbsp maple syrup
1/2 cup cacao powder
preparation time: 30 minutes
total time: 1 hour
serving size: 6 serves
To create this delicious chocolate volcano cake, pour the baking powder into the almond milk and leave it in a side for 15 minutes.
Preheat the oven to 180ºC.
Then, in a food processor add the mix with the almond milk and baking powder and then add the melted coconut margarine, lemon juice, maple syrup, rye flour, sugar and cacao powder, blend until you have a smooth consistency.
Pour the mix in the mold and cook for around 30 minutes or until an inserted skewers comes out clean (I used a mold with 22cm diameter, I´ll put the link here.)
Whilst the cake is baking we´ll prepare the filling, in a blender pour the almond milk, maple syrup, banana and 1/4 cup cacao powder, blend until you get a smooth consistency.
Pour the mix into a casserole and cook it until the mixture has a creamy texture, it will take around 20 minutes at medium heat, then leave it to cool for 10 minutes.
Once your cake is ready, place it in a plate and pour the creamy chocolate into the middle space, then top it all with some shifted cacao.
I really hope you enjoy!