Indulge in the rich and creamy delight of our Vegan Condensed Milk & Chocolate Dessert. This recipe is designed for those who appreciate a decadent treat that aligns with a plant-based lifestyle. Perfect for any occasion, this dessert promises to impress your taste buds and satisfy your chocolate cravings. Let’s dive into the step-by-step process to create this mouthwatering vegan dessert.
Ingredients:
For the Vegan Chocolate Sponge Cake:
- 5 flax eggs (5 tablespoons ground flaxseed mixed with 15 tablespoons water, let sit for 10 minutes)
- A pinch of salt 🧂
- 150 grams of coconut sugar or any preferred vegan sugar 🧁
- 250 grams of vegan chocolate spread or melted dark chocolate 🍫
- 50 grams of vegan butter or coconut oil 🧈
- 80 grams of all-purpose flour 🍚
- 30 grams of cornstarch 🌾
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a cake tin with parchment paper.
- Prepare the flax eggs by mixing ground flaxseed with water and letting it sit for 10 minutes until it thickens.
- In a large mixing bowl, whisk together the flax eggs, a pinch of salt, and coconut sugar until well combined.
- Melt the vegan chocolate spread or dark chocolate and vegan butter/coconut oil together in a microwave or over a double boiler until smooth. Let it cool slightly.
- Gradually add the melted chocolate mixture to the flax egg mixture, stirring continuously.
- Sift in the flour and cornstarch, and gently fold the mixture until there are no lumps.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the tin before transferring it to a serving plate.
