Oil free fudgy chocolate cake

So I set out聽to make an oil free chocolate cake for the second time. The first time was a bit of a mess, it turned out so dry and flaky. 馃槮 This time I used blended cashew nuts and coconut milk, and it turned out the complete opposite of dry – so moist聽and absolutely decadent. It doesn’t have the airy, crumbly texture typical of a cake though; it’s聽far more dense and sticky – a fudgy cake. Dates give it the gooey聽texture and also reduce the amount of sugar needed.

I really love that this cake聽is oil free. Most vegan cake and brownie recipes online have lots of oil; I even have one on my blog. But this recipe is proof that you can get a beautifully decadent cake聽without all that oil. Yay for whole foods!

I modified this recipe to make brownies for my food stand at NITC. Less baking powder, plus some brandy for boozy brownies; thanks to my friend Tosin for that awesome idea!聽You can also聽make it聽without the alcohol聽though, it won’t affect the recipe.

vegan fudgy boozy brownie_naija vegan chef_caption.jpg

What you will need

*makes聽enough for 10 servings

+ 1.5 cups wholegrain flour (or wholewheat)

+ 3/4 cup unrefined sugar

+ 1/4 cup cocoa powder

+ 1/2 cup raw cashew nuts

+ 1/2 cup coconut milk (use the canned milk)

+ 3/4 cup water (replace 1/2 cup of this with brandy if desired)

+ 10 dates

+ 2 tablespoons milled flaxseeds

+ 2 teaspoons vanilla extract

+ 2 teaspoons baking powder (1 teaspoon for brownies)

+ 1/2 teaspoon salt

+ 1聽tablespoon聽dairy free semi-sweet chocolate chips (optional)


How to make it

Step 1: Rinse and soak the cashews in hot water, and do the same with the dates in a separate bowl (if dried). Mix the flaxseed meal with 4 tablespoons water and set aside. After about 30 minutes, drain the cashews and pit the dates.

Step 2: Blend the cashews, dates, coconut milk, water, brandy and vanilla until smooth. Add the sugar and聽pulse a few times to combine.

Step 3: In a large bowl, combine聽flour, cocoa powder, baking powder and salt with a fork or whisk.

Step 4: Pour the blended liquid聽and flaxseed mixture into the flour, stirring gently to combine.聽Do not overmix, otherwise the gluten will develop and you’ll end up with hard cake. Your batter聽should be very thick, very sticky and pourable.

Step 5: Pour batter into a wide, shallow baking dish lined with baking paper and smoothen out to the sides. Sprinkle dairy free chocolate chips over the top if using. Bake at 180 degrees Celsius for about 30 minutes or until firm to the touch in the middle. Leave to cool聽completely before slicing. I know the聽waiting is hard, but try to聽restrain yourself! 馃檪








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