This chocolate cake is perfect for those reducing sugar in their diet and for those who limit their time in the kitchen. A fluffy, moderately sweet, easy-to-make chocolate cake that can be easily turned into a brownie if desired. Right now I am exploring a new world of sweets without sugar and syrups. Since the ultimate goal is a whole-food-plant-based diet, I try to minimize the amount of refined foods and experiment with fruit-based sweeteners for dessert recipes. Dried fruits such as raisins are especially good for baking.
How to make Easy Chocolate Cake with Raisins
This cake requires only 15 minutes of active time: you need to mix all the ingredients in a large bowl, pour the mixture into a baking tray and then just wait for the oven to work its magic. I’m using chocolate soy milk in this recipe and I’ll explain why.
Once we bought cocoa nibs with a discount and did not know what to do with them. Finally, my husband made homemade chocolate out of them. He made it very, very bitter, with a minimum of cocoa butter, and added no sugar at all. I have never tasted such bitter chocolate! There is definitely something special about it.
So we decided to melt this chocolate and try it as a hot drink. My husband just made homemade soy milk. We can’t figure out the secret of why store-bought soy milk tastes better than homemade milk, but we don’t give up, and I hope one day I will share the perfect recipe with you.) We thought that the taste of soy milk could be improved by adding chocolate.
The experiment was not unsuccessful as the hot chocolate turned out to be very thick and too harty. Just a little bit was enough for us, and we decided to use the rest in baking, which turned out to be a very good decision. Inspired by The Loopy Whisk recipe, I baked this cake, cutting down the amount of oil and sweetener in half. Of course, it is not a necessity to use homemade soy milk and chocolate in this recipe. Any chocolate plant-based milk from the store is suitable, as well as any other plant-based milk with bitter chocolate melted in it.
How to make Chocolate Cake even sweeter?
If not everyone in your family supports you in quitting sugar, a compromise can be found. You can easily make this cake sweeter by adding cream on top! One of the alternatives – a very sweet, sugar-free option – caramel made of dates. For this you will need 8-10 dates pitted and soaked in boiling water for 10 minutes. Drain the dates and blend them with a pinch of salt and a little bit of plant-based milk or water (about 50-100 ml). The second option is to soak the cake with some sweet syrup.
Vegan Chocolate cake with Raisins
- 270 g flour (whole wheat)
- 30 g oil (peanut oil*)
- 1 tsp baking soda
- 0.5 tsp salt
- 100 g sweetener (erythritol*)
- 1.5 cups chocolate soy milk
- 1 tbsp lemon juice
- 40 g walnuts
- 1 cup raisins
- Combine flour, baking soda, salt, sweetener and oil in a large bowl. You can use coconut oil instead of peanut butter. Both are heat-resistant oils, which are suitable for baking. Any syrup, sugar, or sweetener can be used instead of erythritol.
- Stir in the plant-based chocolate milk gently. I used soy milk in which I melted a bar of dark chocolate.
- Chop the nuts and add them to the dough along with the raisins.
- Stir well and pour the resulting mixture into a baking tray.
- Preheat the oven to 180'C. Bake the cake for 60 minutes.
Notes*Sweetener If you are looking for sugar alternatives, I advise you to watch this short video on different substitutes available. Maybe it will help you with decidion! My husband and I have tried Erythritol and so far we like it. It 20-40% less sweet than sugar, and has no specific flavour. Next we want to try xylit - it has good characteristics as well. *Oil In this recipe I use peanut oil, but coconut oil works even better, providing nice coconut flavour. Both oils are heat-resistant, so these are better alternatives for baking (comparing to olive oil).
Sugar substitutes have been around for a long time, but many of them are not only no better than sugar, but sometimes even dangerous. I recently learned that stevia can be toxic and can even cause DNA mutations. If you are looking for better alternatives, I suggest you to watch this video on sugar alternatives available. Maybe it will help you to make a choice!
I personaly use Erythritol now. Erythritol is 20-40% less sweet than sucrose, has a slightly “cooling” effect, but has no aftertaste (unlike stevia, for example). I was also surprised that 100 g of erythritol contains 0 calories! How can this possibly be … it burns out without a trace)) Next, for comparison, I will order xylitol.
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