Recipe: Vegan Chocolate Cake with Avocado & Coconut

My husband and I were recently invited to celebrate our friend’s birthday with a BBQ in the park. This friend and his family had recently adopted a vegan lifestyle, so I wanted to bring something that the birthday boy could enjoy. What better offering than a Vegan Chocolate Birthday Cake!

The sprinkles definitely help in the case of this vegan chocolate cake

Before this, I didn’t really know what vegan meant. It wasn’t until I started researching recipes did I understand the gravity of the situation. Vegans do not consume any animal products at all. No milk or cream (fine). No eggs (ok…). And no butter (sacre bleu!!). Not to be deterred, I pressed on and came across this blog with a recipe for the best ever Vegan Chocolate Cake. I was inspired by the blog’s author as she isn’t vegan herself, but enjoys the challenge of cooking vegan recipes so delicious, that even kids love her vegan alternatives.

I learned quite a lot in making this cake. Most dark chocolate is vegan (just check the ingredients don’t make any reference to milk). Rainbow sprinkles are also vegan. And you really don’t need butter or eggs to make a cake.

This recipe uses a ripe avocado, olive oil and coconut milk as the liquid binder. The result? It looks amazing enough. But the taste? I regretfully couldn’t even bring myself to eat it, because present at the birthday BBQ was a full animal fat black forest cake that I couldn’t take my eyes off. But those who were game enough to sample this vegan chocolate cake seemed to enjoy it. Especially the birthday boy. Fait accompli! I CAN bake without butter.

Vegan Chocolate Cake with Avocado & Coconut

Ingredients

  • 90 grams good-quality vegan chocolate
  • 2/3 cup freshly brewed coffee
  • 190g cups all-purpose flour
  • 50g sugar
  • 90g packed dark brown sugar
  • 60g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (don’t use virgin or light)
  • 1/2 large very ripe avocado, mashed
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup unsweetened soy, coconut, or almond milk (I used coconut milk in this recipe)
  • 1/2 cup vegan chocolate chips (or finely chopped vegan chocolate)
  • For the vegan ganache

  • 220g vegan chocolate, chopped
  • 1/2 cup coconut milk (lite or full-fat), plus more if necessary

Method

  1. Butter a 12-cup bundt cake pan with whatever oil you have on hand (I used olive oil). Preheat oven to 180C.
  2. Place the 90g of vegan chocolate and freshly brewed coffee in a small saucepan over low heat. Whisk until chocolate is completely melted, then remove from heat and set aside to cool.
  3. In a large bowl, stir together flour, both sugars, cocoa powder, baking soda, and salt until combined.
  4. In a separate large bowl, beat together mashed avocado, oil, and vanilla extract until smooth. Whisk in cooled chocolate and your milk of choice. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in the vegan chocolate chips. Your cake batter should be pretty thick. If it’s too thick, add in an extra tablespoon or two of your chosen milk.
  5. Pour batter into prepared bundt pan and smooth top. Bake for 35-45 minutes or until tester inserted into centre comes out almost clean, with just a few crumbs attached. Let cool in pan an hour on a wire rack before flipping over and transferring to wire rack to finish cooling completely.
  6. To make vegan chocolate ganache

  7. In a small saucepan over medium-low heat, add in coconut milk and chopped chocolate. Watch carefully and whisk until chocolate is completely melted. If you want a thinner ganache, add in more coconut milk. Let stand for a few minutes then immediately spoon ganache over cake. Top ganache with sprinkles and enjoy!

Recipe: Gruyere and Vegetable Frittata

About a year ago, my sister made the astonishing decision to become a vegetarian. I remember when she first broke the news, I immediately thought tofu + steamed vegetables = boring, and wondered how quickly she’d get over it. But ever since then, she has admirably committed to life sans meat. Though she still eats seafood and the occasional bit of chicken, she’s maintained an inspiring vegetarian lifestyle with such ingenuity that has shut me up and taught me a thing or two about vegetarian cooking (follow her on Instagram).

Cheesy frittata, stuffed with spokes of asparagus, earthy mushrooms, and sweet onion


Now I’ve gotten used the idea, I’ve started cooking vegetarian whenever my sister comes over. My repertoire is hardly as inventive as hers, but one of my favourites has got to be this delicious oven-baked frittata (eggs!) filled with some of my favourite veggies (mushrooms! asparagus!), smothered in gruyere and parmesan cheeses (yes please!!). No wonder it tastes so good… =)
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Recipe: Forgotten Pudding

Forgotten Pudding is a wonderfully unusual dessert. For a start, it’s not quite the traditional pudding of the sticky date variety that you’re used to. Rather, the star and foundation is a meringue layer that’s been slow-cooked, resulting in a marshmallow-y texture that’s still moist and creamy. Topped with whipped cream, vibrant berries and smears of tart passionfruit, it’s a wonderful summer dessert that pays homage to the classic Pavlova, but without the fear of failure (slow-cooking surely guarantees success!).

Forgtten pudding in all its glory!

Like the name suggests, part of the cooking process includes conveniently “forgetting” about the meringue in the oven to allow it to cook overnight. There’s no prodding or inserting of skewers to check if it’s done. You literally leave it to cook while you catch up on the more exciting things in life like sleep or the next episode of My Kitchen Rules (please don’t judge me).
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Recipe: Sticky Braised Pork Belly

Happy Chinese New Year! Over the weekend, I had the privilege of hosting a small dinner with family and friends, giving me a great excuse to whip up something Chinese.


Though I have significant Chinese heritage, I’m not very experienced in traditional Asian cooking techniques. Don’t get me wrong: I love eating Chinese… for me it’s right up there with sleep-ins, massages and Anchorman: The Legend of Ron Burgundy. But I must admit I’ve always found cooking Chinese cuisine a little intimidating. Yes, that’s right… (an Australian bred) Chinese-Filipino woman scared of Chinese cooking.
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Recipe: Classic Crème Brûlée

Crème brûlée is a classic dessert. Don’t be fooled by its apparent simplicity (isn’t it just custard and a bit of toffee?). Each mouthful is a revelation of contrast: smooth custard against crispy toffee, delicate vanilla spiked with the heady scent of caramelised sugar. Divine.

Crème brûlée - French vanilla custard served in individual ramekins, hidden under a crunchy layer of caramelised toffee

This recipe is unapologetically rich, full of cream, sugar and egg yolks. But tell you what… it was oh so easy! The few ingredients I blended then divided into individual ramekins, which gently baked in a hot water bath, until just set.
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Recipe: Tim Tam Cake

Mother’s Day Celebration

God bless our mums - love you!

A few weeks ago a Tim Tam tree magically sprouted near my work at Martin Place, offering glistening Tim Tams ready for harvest. A clever marketing ploy offering free Tim Tams, I was an easy target. I was giddy with glee roaming the Tim Tam forest, stuffing my pockets with these iconic chocolate biscuits… ok so I went a bit nuts, procuring no less than 40 Tim tams.
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Entertain: High Tea

I love High Tea. Who wouldn’t enjoy lounging around for hours, surrounded by friends, eating and drinking to your heart’s content? What’s not to love about having an excuse to dress up, the miniature portions (so I can have at least two of everything), and the mix of sweet to savoury where I don’t have to wait until the end to enjoy dessert?! When I was invited to cater a High Tea for a the young women from my church, I couldn’t wait to get stuck into it.

High tea on the green

The ladies decided to host the High Tea at a park in the autumn sunshine – using two sheltered picnic tables sitting on top of a hill, it felt like we were on top of the world. Apart from a brief shower, the dark clouds that threatened were nothing but a dramatic backdrop for a beautiful day on the green.

melting moments filled with whipped passionfruit butter, and freshly baked scones with jam and cream

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