Description
Indulge in the decadent world of vegan baking with our Vegan Chocolate Cake recipe.
Ingredients
Scale
- For the Chocolate Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- For the Vanilla Bean Cheesecake Layer:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- Seeds of 1 vanilla bean
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- For the Blueberry Lavender Mousse:
- 3 cups fresh blueberries
- 3/4 cup granulated sugar
- 1 1/2 tablespoons dried lavender
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 3 teaspoons gelatin powder
- 3 tablespoons cold water
- For the Berry Chocolate Glaze:
- 1 cup heavy cream
- 1 cup blueberries
- 8 ounces dark chocolate, chopped
Instructions
- Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Once the dry ingredients are thoroughly combined, add in the wet ingredients: water, vegetable oil, vinegar, and vanilla extract. Mix until a smooth batter forms, taking care not to overmix. Pour the batter into the prepared springform pan, ensuring it spreads evenly. Bake in your preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and let it cool completely on a wire rack.
- For the vanilla bean cheesecake layer, begin by beating the softened cream cheese with granulated sugar and vanilla bean seeds until the mixture is smooth and creamy. Add the eggs to the bowl one at a time, mixing well between each addition. Then incorporate the sour cream and heavy cream, blending until the mixture is uniform. Once the chocolate cake base has completely cooled, pour the cheesecake mixture over it. Bake this at a lower temperature of 300°F (150°C) for 50-60 minutes until the center is just set. Allow it to cool to room temperature, and then refrigerate for at least four hours to set completely.
- While the cheesecake layer is chilling, you can prepare the blueberry lavender mousse. Start by pureeing fresh blueberries with the granulated sugar and dried lavender in a blender or food processor until smooth. Strain the mixture through a fine mesh sieve to remove any skins or solids. In a separate bowl, bloom the gelatin in cold water for about 5 minutes. Heat a small portion of the blueberry puree until it’s warm, then dissolve the bloomed gelatin in this heated puree, stirring until fully incorporated. In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold in the blueberry mixture along with the gelatin blend. Once combined, pour this delightful mousse over the chilled cheesecake layer and return it to the refrigerator to set.
- For the final touch, the berry chocolate glaze enhances the whole cake beautifully. Begin by cooking the blueberries with heavy cream in a saucepan over medium heat for about 10 minutes, stirring until the mixture becomes syrupy. Strain this mixture to separate the blueberries from the cream. In another bowl, heat the remaining heavy cream until it’s steaming. Pour it over the chopped dark chocolate and let it sit for a few minutes to soften the chocolate. Stir the mixture vigorously until smooth and glossy. Once the mousse layer has set, pour the chocolate glaze over the top, allowing it to cascade down the sides. Chill the cake once more until the glaze hardens slightly, ensuring everything melds together into one delectable masterpiece.
Notes
Make sure to let the cheesecake layer cool completely before adding the blueberry mousse to avoid melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 15 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 230mg
- Protein: 6g