Soft vegan chocolate cake, rich double chocolate syrup, and a generous layer of Biscoff spread. And some more dark chocolate on top, for good measure. Truly the snack cake of dreams.
She is tiny, but as almost all chocolate cakes are, she is mighty. Especially with the Biscoff on top, almost melting into the cake itself. The combination of those gorgeous caramel notes from Biscoff, cocoa, chocolate, espresso… The cake of dreams, I stand by what I said.
I do enjoy making mini vegan cakes, simply because there is a modest number of servings and because they all keep so well when refrigerated, they are excellent for a quick sweet snack with coffee or even meal-prep. Especially if you have a sealed container for them.
And although many of my cakes can be served after just 4 hours in the refrigerator, I strongly advise you to leave this one overnight. It will be magnificently soft and moist, even fudgy, if it is chilled properly. Good things take time, even if they're tiny.
Ingredients
For the vegan chocolate cake
120 grams plain flour10 grams unsweetened cocoa powder
140 grams granulated sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
35 millilitres neutral oil
150 millilitres hot water
For the homemade chocolate syrup
100 millilitres boiling water10 grams unsweetened cocoa powder
20 grams dark brown sugar
1 teaspoon instant espresso powder
1 teaspoon neutral oil
1/2 teaspoon cinnamon, or to taste
30 grams vegan milk chocolate
For the glaze
200 grams Biscoff Lotus spread, smooth50 grams extra dark chocolate (85%)
Preparation
Start by making the vegan chocolate cake. Let the oven preheat to 180°C. Line a medium rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides, and set it aside. Take a small bowl, sift in the cocoa powder, pour in the hot water, mix very well, and set aside. Take a large bowl and sift in the plain flour, baking soda, and salt. Add in the sugar and mix very well. Make a well in the centre, pour in all the wet ingredients, and whisk until just combined. Immediately pour the batter into the prepared pan, and bake in a nicely preheated oven, at 180°C, for about 20-25 minutes, or until done.
Mine was done after exactly 21 minutes, but as every over bakes differently, check with a toothpick to make sure it stays soft.
While the cake is baking, make the syrup. Mix together the boiling water, cocoa powder, sugar, espresso powder, cinnamon, and oil; and place in over medium-high heat. Let it come to a boil and once it starts to boil, turn the heat up to high, and cook for 5-6 minutes, until thickened, stirring often. Once done, remove from the heat and add in the vegan milk chocolate. Whisk until fully melted, and set aside.
As soon as the cake is done, take a skewer or a fork and poke tiny holes all over the cake, down to the pan itself, all the way through. Gently, one tablespoon at a time, pour the hot syrup over the hot cake, waiting until all the syrup is absorbed before adding more. Once all the syrup is used up, let the cake cool down to room temperature.
When the cake is cool to the touch, heat the Biscoff spread until pourable, pour it all over the cake, and place into the refrigerator overnight. Just before serving, add the chopped extra dark chocolate, and serve with freshly brewed coffee. Yields 8 rich servings or 12 more modest ones.
