Chocolate Cake with Glaze
Gang/Type: Cake
Ergibt/Yield: 8 - 10 Portions
For the dough:
  • 240 g (1 1/2 cups) white flour - spelt or wheat
  • 60 g (1/2 cup) corn starch
  • 60 g (1/2 cup) cocoa powder
  • 220 g (1 cup) sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 250 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 80 ml (1/3 cup) neutral tasting oil
  • 2 tsp vanilla extract
  • 1/2 tsp orange flower water - optional
For the glaze:
  • 150 g (5.3 oz) dark chocolate
  • 3 tbsp coconut oil - alternative margarine
  • 1 1/2 tbsp agave nectar
  • 1 tsp vanilla extract
  • 2 tbsp blueberry jam
  1. Preheat the oven to 180° C (360° F) and grease a 7 or 8 inch-springform pan (18 - 20 cm). Wet a kitchen towel, wring and fold around the pan, cover with tin foil to fix. Make sure, there is no towel or foil covering the bottom.
  2. Mix soy milk and apple cider vinegar and let curdle. In a bowl combine all dry ingredients with a spoon or spatula. Add the rest of the wet ingredients to the soy milk, mix, then pour over the dry ingredients and stir until just combined. Don't overmix, a few little lumps are allowed.
  3. Pour the dough in the pan and level the surface. Bake in the oven for about 55 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then remove and let cool on a cooling rack completely.
  4. For the glaze in a bain-marie melt chocolate, coconut oil and agave nectar and stir until smooth. Then stir in the vanilla extract. Let cool and thicken a little.
  5. Halve the cake horizontal and spread jam on one side, a thin layer of the glaze on the other side. Reassemble and cover the entire cake with chocolate glaze.
  6. The cake tastes best at room temperature.
You can use any kind of jam, of course. I love the blueberry jam from IKEA by the way... Have you tried it yet? Vanilla extract is so easy to make yourself: vanilla extract.
Recipe by Blueberry Vegan at