The one-bowl-only-brownie-like chocolate cake is very easy and quick to make. It´s not overly sweet when you use dark chocolate for the chocolate cream on top and good quality cocoa powder for the cake batter. Since I ran out of coconut sugar, I opted for simple brown sugar, but you can easily replace it with any sweetener of your choice. Just make sure not to keep the cake for too long in the oven, otherwise it´ll loose the moisture. I also used homemade blueberry jam to add a little fruity sweetness that goes very well with the airy chocolate cream. I can imagine that it would taste even better with freshly made chia jam. You can use any jam leftovers you have at home. I highly recommend doing the chocolate cream a day in advance to make sure that it gets firm nicely. The cake can be made for pretty much any occasion you can think of and will definitely satisfy your cravings for something chocolatey!
This vegan chocolate cheesecake is a foolproof beast. You can´t do anything wrong here, it´ll turn out perfectly every time you make it and your guests will think that you´ve spent many hours in the kitchen preparing it while all the work you did was to basically put everything into a blender and blend until utterly smooth, creamy and delicious.
It´s velvety and melt-on-your-tongue-mouth-watering good. And it´s with chocolate, so what´s not to like? Did I mention that it´s also gluten free? And actually really nutritious and good for your body, too. Yap, no need to excuse yourself, just go now and make it.
(P.S. I don’t consider myself responsible when you won´t be able to stop at one slice only…)
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf