Name: The Ultimate Chocolate Cake
Yield: Serves 6–8
Ingredients: 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 560 g (20 oz) coconut cream; 60 ml (2 fl oz/¼ cup) maple syrup; 50 g (2 oz/½ cup) cacao powder; 3 tablespoons aquafaba (liquid from tinned chickpeas); 1 large or 2 small avocados; 2 tablespoons peanut butter (or any nut butter will do); 200 ml (7 fl oz/scant 1 cup) water (use the water from soaking the dates); selection of fruits and berries; Oreo cookies; chocolate buttons; grated chocolate; 250 g (9 oz) runny peanut butter; pinch of salt; 200 g (7 oz) Medjool dates, pitted; 150 g (5 oz/¾ cup) soft brown sugar; 250 g (9 oz/2 cups) self raising flour; 3 tablespoons cacao powder; 250 ml (8½ fl oz/1 cup) plant milk (I like oat milk); 150 g (5 oz) good-quality, dairy-free dark chocolate, with at least 70% cocoa solids, broken into small pieces; 150 g (5 oz) vegan butter, plus extra for greasing; 2 teaspoons baking powder; 1 tablespoon apple cider vinegar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This cake is heavy, indulgent, slightly sticky and sweet, with a hint of saltiness. It works well for both children and adults, and it’s truly one for all the chocolate lovers out there. In terms of toppings, you can be as sparse or as generous as you like, using cookie, chocolate or fruit toppings.

Ingredients

For the Chocolate Cake

150 g (5 oz) vegan butter, plus extra for greasing
150 g (

Cake
Vegan

Method

Before making the cake, soften the dates for the salted caramel filling by soaking them in a bowl filled with boiling water for 10–15 minutes. Drain and set aside.

Preheat the oven to 180°C 350°F/gas 4). Grease a 21