Vegan Chocolate Gateau

This is a well kept secret and for good reason

 

you might be thinking "Mayo in a cake?" "No way!"

We Say "YES, No Doubt"!

Chocolate cake might be the hardest to Veganize if your use to baking with eggs.

The eggs help Create a moist fluffy texture that lasts a couple of days in or out the fridge.

Taking the eggs out of the Cake Leaves room for unwanted textures gooey, Crumby Or dry appearances.

Mayo is generally made with egg which makes it a great alternative in cakes.

Of course we don't use Mayo with eggs.

Our favourite mayo Has to be the range of B-well egg free Mayos This Gives the same properties as normal mayo giving us the ability to create a delicious soft moist cake that lasts and will impress any guest at any Occasion!

 

It does not taste of mayo whats so ever! Its rich and chocolatey , Moist and decadent!

Just enough sweetness underneath the Chocolate Ganache and candied Nuts to leave you wanting more!

Tell us in the comments Whats your Favorite Chocolate cake topping??

And if you've tried our recipe wed love to hear from you!

Alternatively you can get your cake delivered straight to YOUR door!!

Click Here to purchase our amazing chocolate DRIP cake from our online bakery!

 

 

Here's Our veganized recipe:

AuthorChef MeganCategoryDifficultyBeginner

Decadent moist chocolate cake , check it out!

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 2 cups Cake Flour
 1 cup Light brown sugar
 2 tsp bicarbonate of soda
 ¼ cup cocoa powder
 1 cup water
 1 cup Mayonaisse vegan Bwell
 10 ml Vanilla extract
 150 g Diary free chocolate
 75 ml Diary free Milk
 75 g Glacw cherries chopped
 100 g Candied nuts
 Fresh seasonal berries

1

Spray n cook your chosen pans
1x 24cm OR 3x 10cm

2

weigh off all dry ingredients.
Beat the wet ingredients and add to the dry, don't over mix!

3

Transfer to 1x 20cm cake pan OR 3x 15cm pans for a
fancy heightened cake experience.

4

Bake in preheated oven for 30-40min
when a skewer inserted in the center comes out clean the cake is done.
let it cool for 10min in its pan before taking it out
to cool completely on a wired rack.

5

when your cake is cold make your chocolate ganache,
if your using a dark chocolate be sure to add icing sugar
OR maple syrup if you wish to have a sweeter ganache.
Pour the ganache generously over the cake allow
it time to settle and then garnish with cherries,
nuts Or fresh berries!

Ingredients

 2 cups Cake Flour
 1 cup Light brown sugar
 2 tsp bicarbonate of soda
 ¼ cup cocoa powder
 1 cup water
 1 cup Mayonaisse vegan Bwell
 10 ml Vanilla extract
 150 g Diary free chocolate
 75 ml Diary free Milk
 75 g Glacw cherries chopped
 100 g Candied nuts
 Fresh seasonal berries

Directions

1

Spray n cook your chosen pans
1x 24cm OR 3x 10cm

2

weigh off all dry ingredients.
Beat the wet ingredients and add to the dry, don't over mix!

3

Transfer to 1x 20cm cake pan OR 3x 15cm pans for a
fancy heightened cake experience.

4

Bake in preheated oven for 30-40min
when a skewer inserted in the center comes out clean the cake is done.
let it cool for 10min in its pan before taking it out
to cool completely on a wired rack.

5

when your cake is cold make your chocolate ganache,
if your using a dark chocolate be sure to add icing sugar
OR maple syrup if you wish to have a sweeter ganache.
Pour the ganache generously over the cake allow
it time to settle and then garnish with cherries,
nuts Or fresh berries!

Vegan Chocolate Gateau