Vegan gooey chocolate cake
I found this vegan chocolate cake recipe in my favorite french magazine – Fou de Patisserie – which is a mix of recipes, interviews and tips from pastry chefs. This particular recipe is from a parisian chocolaterie, named Ara Chocolat.
When I saw this vegan chocolate cake recipe which consists of only five ingredients, that are easy to find, I decided to give it a try! It is also gluten free.
I was a bit worried while baking it in the oven because it was bubbling so I wasn’t sure if it was supposed to be that way, but in the end it turned out great. It takes a while to bake but it’s worth it!
If you do these cakes in molds, please note that I wasn’t able to unmold mine. If you do them in rings, you need to line them up with foil on the outside so that the batter doesn’t escape, plus some parchment paper in the bottom so that it doesn’t stick.
Vegan Gooey Chocolate Cake
- 1 cup brown sugar 190 g
- 1 block soft tofu 300 g
- 1 tbsp rice flour 10 g
- 1 cup dark chocolate 190 g – mine is a 58% cocoa
- 1 tsp baking powder 5 g
Preheat the oven up to 375 °F.
Prepare the molds/rings by greasing and flouring them. If using rings, line them up with foil on the outside and parchment paper on the bottom.
Melt the chocolate on a double boiler or in the microwave.
In a bowl, using a hand blender, mix the tofu, the sugar and the baking powder until creamy.
Add the melted chocolate to the batter. Lastly, add the rice flour.
Bake for 5 minutes at 375 °F , 25 minutes at 285 °F and 25 minutes at 250 °F. For the bigger cake, bake for 25 more minutes. Check the doneness with a toothpick, it should come out clean.
Allow to cool down, and refrigerate for a few hours before unmolding.
Serve warm or cold with a fruit coulis or a vegan ice-cream!