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  • Welcome to How To Cook That I'm Ann Reardon and today we're finally making a vegan cake.

  • It's been a long time coming and that's because I've been spending quite a bit of time doing

  • experiments and baking all different vegan cakes so I could develop a recipe that I was

  • actually happy with.

  • This is quite a fudgey sort of cake - if you're after a more of a traditional sort of airy

  • cake texture I'll put another recipe on the website.

  • To make this cale though, you will need flour, sugar, cocoa powder, flax seed meal, vegetable

  • oil, vanilla, baking powder and water. And I'll put all the recipe quantities on

  • the howtocookthat.net website for you and I'll link to that below. Add the sugar and

  • cocoa powder. Now I'm using cocoa powder and the main difference

  • between this and cacao powder is that cacao powder is made from unroasted beans and the

  • cocoa powder is made from roasted cocoa beans.

  • And so because of that the cacao powder has a much higher Oxygen Radical Absorbance Capability

  • - which basically means it has a lot more of the good stuff in it.

  • But we are going to bake the cake in the oven. So I'd only suggest using the cacao powder

  • in recipes where you are not using heat because it's a lot more expensive and if we're heating

  • it anyway we are going to reduce that amount of good stuff in it.

  • But it is important to say though even normal cocoa powder still has very high amount of

  • the good stuff compared to other foods.

  • Add the flax seed meal. Now this is replacing the eggs. Some vegan recipes use apple sauce

  • but I experimented with that and found it justsunk in the middle and it's just adding

  • more sugar to the recipe. While the flaxseed meal gave it a bit more structure so it had

  • a better shape to it.

  • Add in the oil, water, vanilla and baking powder. And mix it together until just combined,

  • you don't want to overmix it.

  • Pour that into two round a lined baking tins and bake at 180C (350F).

  • For the frosting you'll need almond milk and vegan chocolate. Just check the ingredients

  • on dark chocolate and find one like this that does not contain any milk in it at all.

  • Heat them together in the microwave in 20 second bursts stirring well each time until

  • you get a nice smooth ganache. And once that is good and it looks like this put that vegan

  • ganache in the fridge to chill.

  • Once the cake looks ready, pull them out of the oven and insert a knife into the centre.

  • Now if that knife comes out clean they are done.

  • Run your knife around the outside and then just leave that to cool in the tin.

  • Now take some icing sugar and dairy free margarine again just check your ingredients to make

  • sure you find one that you're happy with - and whip them together. Once it is smooth add

  • in the ganache that we just made and whip it through to make a beautiful rich vegan

  • chocolate frosting.

  • Now if you don't want it quite so rich you can use a bit less ganache but Iike it to

  • be quite chocolatey so I add a bit in there.

  • Place one of your cooled cakes onto a cake stand and add a generous scoop of frosting.

  • Spread it out to make it level and then add the other cake on top.

  • Then use a spatula to cover the top and sides of the cake all the way around. And put that

  • in the fridge to chill.

  • Once it has chilled give it a second thin coat of frosting and take your time doing

  • this, we want to make it look really nice and neat.

  • Now to make our decorations for on top. Melt some more of the vegan chocolate and spread

  • it out on some acetate.

  • Once it is just starting to set draw lines across it using a knife. And yes you will

  • need to temper this chocolate if it contains cocoa butter - you can find my tempering video

  • on the chocolate playlist on the How To Cook That Channel.

  • Then immediately place a rolling pin in the centre and wrap the chocolate up and around

  • it and press the ends together. You migh want to put something on it to weight it down so

  • you don't have to hold it.

  • Take a thin strip of acetate and cover it in chocolate then carefully sit that inside

  • a baking tin to make a ring. Once that is set spread out a circle of chocolate onto

  • acetate a little bit bigger than your baking tin. Then add the ring of chocolate that we

  • just made, make sure you take that acetate off it before you put it on.

  • On the inside of the ring sprinkle some sliced almonds because they will go nicely with the

  • dark chocolate and add a bit of crunch.

  • Then once that starts to set run your knife around the outside of the ring.

  • To make our bow, remove the acetate from the curls and gently break them apart.

  • Arrange six of them in a circle and then add some melted chocolate into the centre.

  • Now add another six curls in the gaps in between each one of the ones that you put there for

  • the first layer. Then add a few more to the centre, just add as many as you can get to

  • fit so it looks like a full bow.

  • Take off the extra chocolate from around the lid. Then carefully place the bow on top,

  • and if any break off just add them back into place using a little bit of melted chocolate.

  • Pile up fruit on top of your cake over to one side. Then rest the lid on top of that.

  • And there you have a beautiful vegan chocolate cake.

  • Give this video a thumbs up, subscribe to How To Cook That for more cakes, chocolate

  • and desserts, click here for the recipe, here for my YouTube channel and here for more cakes.

  • This cake was requested by Natalie

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  • Make it a great week and I'll see you on Friday

Welcome to How To Cook That I'm Ann Reardon and today we're finally making a vegan cake.

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B1 chocolate vegan powder cake cocoa acetate

VEGAN CHOCOLATE CAKE RECIPE How To Cook That Ann Reardon & vegan frosting

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    cathy~ posted on 2016/06/10
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