Chocolate Cake (Vegan & Moist)

Chocolate cake is a rich and delicious dessert that will impress everyone who tries it. Made without milk and eggs, this vegan chocolate cake uses plant-based butter and plum jam for a unique and indulgent flavor. The cake is topped with a beautiful, silky chocolate glaze.

Ingredients:

For the Cake:

• 1 ¼ cups (10 fl oz / 300ml) unsweetened soy milk
• 1 tablespoon ground chia seeds
• 1 tablespoon lemon juice
• 1 teaspoon instant coffee powder
• 2 teaspoons vanilla extract
• ⅔ cup (5 oz / 150g) vegan butter, melted
• ¾ cup (6 oz / 175g) sugar
• ⅓ cup (1.2 oz / 35g) cocoa powder, sifted
• 2 ½ cups (10.5 oz / 300g) all-purpose flour, sifted
• 2 ½ teaspoons baking powder

For the Glaze:

• 7 oz (200g) dark chocolate
• ½ cup (4 fl oz / 120ml) plant-based cooking cream
• 3 tablespoons plum jam

For the Filling:

• ⅔ cup (3 oz / 90g) vegan butter
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened soy milk
• 2 tablespoons cocoa powder, sifted
• 1 ½ cups (6.3 oz / 180g) powdered sugar, sifted
• 6 tablespoons plum jam

Instructions:

1. • Preheat the oven to 320°F (160°C). Line the bottom and sides of a cake pan with parchment paper.
   • In a large measuring jug, whisk together soy milk, chia seeds, lemon juice, coffee powder, vanilla extract, and melted vegan butter. Let sit for 5 minutes.
   • In a large bowl, sift together sugar, cocoa powder, flour, and baking powder. Pour in the wet ingredients and whisk until smooth.
   • Spoon the batter into the prepared cake pan and bake for 45 minutes. Cover with foil and bake for another 25-30 minutes, or until the cake is firm and a toothpick inserted in the center comes out clean.
   • Transfer to a wire rack and let cool for 1 hour before removing from the pan. Allow to cool completely.
2. • Place all glaze ingredients in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted and smooth.
   • Remove from heat and let it cool until it begins to thicken. To speed up cooling, place the bowl in a larger bowl filled with ice water, stirring every minute.
3. • Using an electric mixer, beat vegan butter until light and fluffy.
   • Mix in vanilla extract and soy milk until combined.
   • Add sifted cocoa powder and powdered sugar, beating until the mixture is pale and fluffy.
4. • Using a sharp knife, slice the cooled cake into three layers.
   • Spread half of the filling over the first layer, then spread half of the plum jam evenly, leaving about ½ inch (1 cm) from the edges.
   • Repeat with the second layer, then place the final layer on top.
   • Transfer the cake to a serving plate and cover the sides with the chocolate glaze. Pour the remaining glaze over the top, letting it flow down naturally.
   • Let the cake sit in a cool place for a few hours until firm enough to slice.