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Caroline Saunders developed this climate-friendly recipe while catering for a happy hour event hosted by the climate magazine Grist. Read more about her catering gig here.
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RECIPE: Vegan Chocolate-Orange Ganache Cake Bites
- Yield: Makes 36 bite-sized squares, or 9 standard slices 1x
Description
Rich and moist, this simple vegan chocolate cake adapted from a recipe by Baked by an Introvert becomes transcendent when you add orange zest to the batter and top the baked cake with a thin layer of vegan chocolate ganache. A hot knife helps you slice the cake into even bite-sized squares for a dressy holiday party treat — though larger slices would also be ridiculously welcome. Be sure to spring for a high-quality brand of vegan chocolate chips (such as Enjoy Life) for a smooth and glossy ganache.
Ingredients
The cake
- 1/4 cup + 1/2 tbsp mashed ripe avocado (from roughly 1/2 medium ripe avocado)
- 1/4 cup + 1 tbsp neutral oil, such as canola oil or avocado oil
- 3/4 cup + 1 tsp canned coconut milk
- 1 Tbsp vanilla extract
- 1 tsp orange zest
- 1 cup all-purpose flour
- 1/2 cup + 1 tbsp granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
The ganache
- 3/4 cup semi-sweet vegan chocolate chips
- 3 Tbsps canned coconut milk
- Salt, to taste
Instructions
- Preheat the oven to 375°F. Line an 8-by-8-inch baking dish with parchment paper.
- In a blender, blend the avocado, oil, coconut milk, vanilla, and orange zest until smooth.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the wet ingredients and whisk together until well-combined and no lumps remain. Add the batter into the prepared baking dish and smooth the top using a spatula or spoon.
- Bake for 15 to 19 minutes, or until a toothpick inserted into the center comes out clean or with just a dry crumb or two. Transfer the pan to a cooling rack.
- As soon as the cake is done, make the ganache by melting the chocolate chips and coconut milk together in a small bowl in the microwave in 20-second bursts, stirring well after each burst. Once melted and smooth, add a pinch of salt and stir again. Taste and add another pinch or two of salt until the ganache is delicious.
- While the ganache is still warm (and it’s okay if the cake is warm, too) spread it evenly over the cake in a thin layer. Once the cake has come to room temperature, refrigerate it until the ganache firms up before you slice it.
Try Baking With Kernza
Kernza is a perennial grain — a rarity, since most grains are annuals — with roots that extend as much as 10 feet underground. Those long roots, combined with the fact that the plants grow back for multiple years, helps Kernza sequester carbon and create healthier, more climate-resilient soil. A cousin of wheat, Kernza has a whole-wheatiness that will be familiar. You can replace 2 tablespoons of the AP flour with Kernza (or a whole-wheat flour) without affecting the cake’s texture. Then try this Seasonal Fruit Kernza Tart!
