This is one of my favorite chocolate vegan cake recipes, I learned this recipe from my aunt from France, hope you will enjoy it as much as I did .

Preparation

Preheat the oven to 180°

In a large bowl, combine the dry ingredients: flour, sugar, yeast, and bicarbonate.

Then add the oil and soy milk, little by little, stirring each time. Add water, lemon juice, almond flavor, and vanilla flavor. Mix well to make the dough homogeneous (use a hand whisk if necessary).

Grease a cake tin, then pour in all the preparation and place in the oven for 20 minutes.

After the cooking time, let the sponge cake cool in its mold. Then turn the sponge cake over on a sheet of baking paper and remove the mold. If you only have a cake pan, remove the cake after cooling.

For the ganache:

Cut the chocolate into squares, put them in a bowl with margarine and soy cream.

Melt everything in a double boiler.

Stir with to mix well.

When the chocolate has melted, remove from the heat and allow to cool for at least 30 minutes.

Arrangement :

If you have opted for a sponge cake tin: cut the sponge cake into 4 pieces of equivalent width.

If you have opted for a cake mould: cut the cake into 3 “slices” lengthwise. It will also be necessary to cut the “bump” from above to have a flat top.

Place the first piece of sponge cake on a large enough plate, spread a good layer of chocolate ganache on top. Place a second piece of sponge cake, spread a new layer of ganache. And so on until the last sponge cake is placed on top.

The ganache must be used to form a layer between each cake.

Place the cake in the refrigerator so that the chocolate sets completely and does not move (at least 1 hour).

Melt the chocolate with the soya cream in a double boiler as before.

Once the whole thing is well homogeneous, wait 30 minutes for it to cool down.

Remove the cake from the refrigerator. Level the edges with a large, good knife.

Pour the chocolate over the top of the cake. With a spatula or knife, spread the chocolate to cover all the cake, top and 4 sides.

Wait until the chocolate settles, about 1 hour.

With a fork, draw stripes on the cake to give it the appearance of a log.

Distribute decorations of your choice (small Christmas characters, multicolored beads, chocolate chips, etc.)

Keep in a cool place until tasting!

Ingredients

For the cake:

325 g flour

200 g sugar

1 tsp of baking powder

3 g baking soda

50 g neutral oil (e. g. olive oil)

30 ml soy milk

15 ml water

1 to 2 tablespoons lemon juice

1 tsp. almond flavoring

1 tsp. liquid vanilla flavoring (optional)

For the ganache:

200 g dark chocolate dessert

20 ml soy milk

50 g veg margarine

For the cover:

200 g dark chocolate dessert

20 ml soy cream

Variant: this cake can be made rolled. It will then be necessary to turn the cake over in a damp cloth covered with baking paper as soon as it is removed from the oven, roll it up, wait for it to cool completely. Then unroll very carefully. Spread the ganache inside. Close the door. Leave to set in the refrigerator. And finally, apply the cover. However, this technique is difficult to master if you don’t want the cake to break.