Vegan Chocolate Custard Cake Recipe
This Vegan Chocolate Custard Cake is a luscious, dairy-free treat that combines a rich, fudgy cake layer with creamy chocolate custard. Perfect for chocolate lovers craving a plant-based indulgence!
Equipment
- Mixing bowls
- Measuring cups
- Whisk or spatula
- Sifter (Optional)
- Kettle
- Oven mitts
Ingredients
For the bottom cake layer:
- ¾ cup white sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons instant espresso powder (optional to enhance flavour*)
- 2 teaspoons baking powder
- ⅓ cup melted coconut oil
- ½ cup plant-based milk (such as soy or almond)
- 2 teaspoons vanilla extract
For the middle powder layer:
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup cocoa powder
For the top water layer:
- 1 ¼ cups hot water
- vegan vanilla ice cream
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8"x8" pan.
- In a large bowl, mix sugar, flour, cocoa, espresso powder, and baking powder. Add coconut oil, plant-based milk, and vanilla, and stir gently. Spread the batter evenly into the pan.
- In a separate bowl, mix white sugar, brown sugar, and cocoa powder for the middle layer.
- Sprinkle the powder mixture evenly over the cake batter and gently shake the pan to spread it evenly.
- Pour hot water over the top without mixing; it should look like a puddle.
- Bake for 30-35 minutes until the center is almost set.
- Let the cake cool for 15 minutes before serving.
- Enjoy warm with a scoop of dairy-free ice cream, if desired!
