This is my favourite cake recipe – an easy, gooey chocolate cake that is ready in half an hour and takes you straight to chocolate heaven. I’ve played around a bit to figure out the perfect ratio and extra ingredients. The following version is the one I prefer and enjoy most.
Use a big bowl and fill it with…
- 1.5 cups of wheat flour
- 1 cup of sugar
- 1 cup of rolled oats
- half a cup of cocoa powder
- half a cup of dried cranberries
- 2 tablespoons of flax seeds
- 1 teaspoon baking powder
- a pinch of salt
Now, preheat your oven to 175 °C and add the liquid ingredients…
- 1 cup of oil (such as sunflower oil)
- half a cup of vegan milk (e.g. soy-rice)
- half a cup of water
- 1 tablespoon of Aceto Balsamico vinegar
- a little vanilla or vanilla essence
Blend with a spoon or hand mixer until the dough is smooth. Don’t worry if it looks a bit too runny, this ensures the cake will be perfectly gooey and soft.
The texture makes it quite sticky, so line your baking dish (about 26 x 20 cm) with parchment paper. Bake for about 20 to 30 minutes, depending on your oven and the thickness of your cake. After about 20 min, check with a thin wooden skewer (toothpick or chopstick would also work) to see if the cake is still runny inside. It’s reached the perfect texture if a few crumbs stick to the skewer and the consistency is not liquid. If you’re making a really high/thick cake, it might bake up to 45 minutes.
And voila – the perfect chocolate cake! If you wanna treat yourself, serve it with a spoon of peanut butter spread on top like icing. To make it picture perfect, add one of the leftover cranberries and it’ll look like a little tart, making a yummy dessert or tea time treat.
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15 thoughts on “Triple C – Chocolate Cranberry Cake”
Mhhhhh…. this sounds soooo delicious! :)
Also tastes delicious (hopefully ;))! Thanks x
I think I’ll try this chocolate cake. The only thing I have to figure out is the baking temperature (and I think I can manage). I was happy to see measurements in cups and tablespoons. Thanks.
Hey Maggie, thanks! It’s 350 degrees F ;)
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The contribution was in june but the cake is very delicious:) everything is delicious;)
Thank you so much :)
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This is a Great cake. Just one question. You mention cacao powder. Is this the real cacao or the one the kids put onto their cereals?
Hey! Thanks for your comment :) Yes, I mean the normal dark “baking cacao” which you could also use to make a dark hot chocolate (just no Nesquik or Kaba etc). I can recommend the Naturata cacao powder which is also fairtrade :)
Yum yum! Perfect! It’s almost the same as my recipe: http://vegaliferocks.de/valentinstag-kuchen-veganer-schokokuchen/ :)) All the best, Melanie
Thanks! Sounds delicious as well :) You use less oil, good idea… my recipe works with less oil and more water, too – depending on the indulgence level you want to achieve :D