Connect’s Incredible Vegan Chocolate Cake

National Chocolate Cake Day

Chocolate cake is always the answer (it doesn't matter what the question is). That’s why National Chocolate Cake Day, celebrated every year on 27 January, is the perfect occasion to indulge in this irresistible treat!

The History of National Chocolate Cake Day

While the exact origins of National Chocolate Cake Day are a mystery, the celebration of chocolate cake itself dates back centuries. Chocolate was first introduced to Europe in the 16th century, and by the 18th century, it began to appear in baked goods. By the 19th century, chocolate cake had gained widespread popularity, thanks to cocoa powder and the rise of more refined baking techniques.

Did you know?

· The first chocolate cake recipe was published in 1847

· Before this, chocolate was only consumed as a beverage

· The first boxed cake mix was released in the 1920s.

How to Celebrate National Chocolate Cake Day

Of course, the best way to celebrate National Chocolate Cake Day is by baking your very own chocolate cake! Whether you’re a seasoned baker or a complete novice, we’ve got just the thing for you. Our incredible vegan chocolate cake recipe is a must try, packed with rich flavour, that’s not only free from refined sugar but 100% plant-based too.

So, grab your mixing bowl and give it a try - because who says you can’t have your cake and eat it too?!

Connect’s Incredible Vegan Chocolate Cake

Heat Oven to 180°C/160°C fan/gas 4

Serves 12

Ingredients

Cake Ingredients

300g white spelt flour, sifted

100g unsweetened cocoa powder

1½ tsp bicarbonate of soda

2 tsp baking powder

½ tsp fine sea salt

2 tsp vanilla extract

350g maple syrup

460ml almond milk

150g coconut oil, melted, plus extra for greasing

1½ tsp cider vinegar

Filling Ingredients

3 x 400ml cans full-fat coconut milk,

chilled overnight in the fridge

3 tbsp agave nectar

5 tbsp unsweetened cocoa powder

1 tsp vanilla extract

Method

Lightly grease two 20cm springform round cake tins and line the bases with baking parchment.

For the sponge, sift all the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the wet ingredients, excluding the vinegar. Add the wet mixture to the dry ingredients and gently fold them together. Stir the vinegar into the mixture, then evenly divide the batter between the cake tins. Bake in the oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and allow them to cool for 10 minutes. Carefully turn them out onto a wire rack to cool completely.

To make the filling, take the cans of coconut milk from the fridge. Open the cans and carefully scoop out the thick coconut cream that has solidified at the top, leaving the coconut water behind (don’t discard the water – it can be used in soups, curries, porridge or smoothies).

Place the thick coconut cream in a food processor, add the agave nectar, cocoa powder, vanilla extract and salt, then blitz until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 30 minutes.

Once the cakes are fully cooled, carefully slice each one in half horizontally to create 4 layers in total. Spread a layer of filling on each cake layer, stacking them on top of each other as you go.

Finish by generously spreading the remaining filling on top, then decorate with strawberries and, if desired, dark chocolate shards.

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