COURSE:
Cake, Dessert
Nigella’s Decadent Vegan Chocolate Cake: Indulgence Without Compromise
Experience the ultimate in chocolate indulgence with Nigella’s Decadent Vegan Chocolate Cake, a rich and moist treat that proves vegan baking can be every bit as luscious as its classic counterparts. Crafted with deep, dark chocolate and high-quality plant-based ingredients, this cake is perfectly dense, fudgy, and satisfying, offering a luxurious dessert option for all chocolate lovers.
Using simple, wholesome ingredients, this cake is as easy to make as it is delicious. The Instant Pot helps ensure a perfect bake every time, locking in moisture and creating a tender, melt-in-your-mouth texture. Topped with a silky vegan chocolate ganache or a dusting of cocoa powder, each slice is pure chocolate heaven, ideal for any celebration or just a personal treat.
Nigella’s Decadent Vegan Chocolate Cake is a versatile recipe that pairs beautifully with fresh berries, coconut cream, or even a scoop of dairy-free ice cream. This is a dessert that celebrates the richness of chocolate and the elegance of vegan baking, bringing indulgence and satisfaction to every bite without compromise. Perfect for vegans and non-vegans alike, this cake is a must-try for anyone looking to elevate their dessert experience.
Nigella’s Decadent Vegan Chocolate Cake
Servings:
8 servings
Product:
Instant Pot Duo Crisp / Pro Crisp Pro Crisp Instant Pot Duo Crisp
Ingredients
- 180 g plain flour
- 1 ¼ tsp bicarbonate of soda
- Pinch of salt
- 1 ¼ tsp instant espresso powder
- 60 g cocoa
- 240 g soft dark brown sugar
- 300 ml hot water
- 70 ml coconut oil
- 1 ¼ tsp apple cider vinegar
- 1 tbsp chopped pistachios
Icing
- 60 ml cold water
- 75 g coconut butter
- 50 g soft dark sugar
- 1½ tsp instant espresso powder
- 1½ tbsp cocoa
- 150 g 70% dark chocolate
Instructions
- Line an 18cm baking pan with baking paper. Set aside.
- Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low.
- Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate.
- Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean.
- In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined.
- Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
- Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and secure the air fryer lid.
- Select Bake and set the temperature to 158°C and time to 44 minutes.
- Cook until a skewer inserted into the cake comes out clean
- Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
- When the cake is cool, top with the cooled prepared icing and sprinkle chopped pistachios on top.
Nigella’s Decadent Vegan Chocolate Cake
COURSE:
Cake, Dessert
Servings:
8 servings
Product:
Instant Pot Duo Crisp / Pro Crisp Pro Crisp Instant Pot Duo Crisp
Ingredients
- 180 g plain flour
- 1 ¼ tsp bicarbonate of soda
- Pinch of salt
- 1 ¼ tsp instant espresso powder
- 60 g cocoa
- 240 g soft dark brown sugar
- 300 ml hot water
- 70 ml coconut oil
- 1 ¼ tsp apple cider vinegar
- 1 tbsp chopped pistachios
Icing
- 60 ml cold water
- 75 g coconut butter
- 50 g soft dark sugar
- 1½ tsp instant espresso powder
- 1½ tbsp cocoa
- 150 g 70% dark chocolate
Instructions
- Line an 18cm baking pan with baking paper. Set aside.
- Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low.
- Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate.
- Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean.
- In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined.
- Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
- Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and secure the air fryer lid.
- Select Bake and set the temperature to 158°C and time to 44 minutes.
- Cook until a skewer inserted into the cake comes out clean
- Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
- When the cake is cool, top with the cooled prepared icing and sprinkle chopped pistachios on top.
Nigella’s Decadent Vegan Chocolate Cake: Indulgence Without Compromise
Experience the ultimate in chocolate indulgence with Nigella’s Decadent Vegan Chocolate Cake, a rich and moist treat that proves vegan baking can be every bit as luscious as its classic counterparts. Crafted with deep, dark chocolate and high-quality plant-based ingredients, this cake is perfectly dense, fudgy, and satisfying, offering a luxurious dessert option for all chocolate lovers.
Using simple, wholesome ingredients, this cake is as easy to make as it is delicious. The Instant Pot helps ensure a perfect bake every time, locking in moisture and creating a tender, melt-in-your-mouth texture. Topped with a silky vegan chocolate ganache or a dusting of cocoa powder, each slice is pure chocolate heaven, ideal for any celebration or just a personal treat.
Nigella’s Decadent Vegan Chocolate Cake is a versatile recipe that pairs beautifully with fresh berries, coconut cream, or even a scoop of dairy-free ice cream. This is a dessert that celebrates the richness of chocolate and the elegance of vegan baking, bringing indulgence and satisfaction to every bite without compromise. Perfect for vegans and non-vegans alike, this cake is a must-try for anyone looking to elevate their dessert experience.
