Simple Vegan Cake "Chocolate Kartoshka"

It is a double joy to eat a cake when it is made from healthy ingredients and it is vegan!

There are numerous Kartoshka recipes around the world, and especially in Russia. What make this recipe so special are ingredients, ingredients, ingredients. For the lovers of healthy and delicious deserts, here is a customized vegan version of Chocolate Kartoshka. I removed some ingredients from the classic recipe, such as bread crumbs and added some newly created items like homemade vegan evaporated milk.

You can easily supplement items like whole wheat flour, almond milk or coconut sugar according to your personal taste and preferences. For example, you can use almond wheat flour instead of the whole wheat flour, coconut or cashew milk instead of the almond milk, and so on.

What I personally love about this Chocolate Kartoshka is its very pleasant texture and lightness.

Enjoy the delicious Chocolate Kartoshka desert!

Preparation time: 15 min

Cooking time: 35 min

Ingredients:

- 120 g Whole Wheat Flour

- 20 g Cacao Powder

- 85 g Cane Sugar

- 1/2 tsp Baking Powder

- 1/2 tsp Soda

- 2 Tbsp Coconut Sugar

- 3 Tbsp Coconut Cream (we will make a vegan evaporated milk from it - see the recipe below)

- 2 Tbsp Water

- 40 ml Sunflower Oil

- 120 ml Almond Milk

- 7 ml Vinegar (red wine or regular)

- 1 can Coconut Cream

- Maple Syrup or Honey

Directions:

1. Preheat oven to 180 C (360 F). Line one baking sheet with parchment paper in a cake pan (if you do not have baking sheets, use foil sheets, just pour several drops of oil on it and spread the oil evenly on the surface).

2. In a large bowl mix flour, cacao powder, cane sugar, baking powder, soda.

3. In a separate bowl mix almond milk, vinegar and sunflower oil.

4. Mix together both mixtures (until fully combined) and stir it until the texture is uniform (singular), without pellets.

5. Pour the cake batter in the prepared cake pan and bake it in the preheated oven for about 35 minutes. Remove from the oven, let cool for about 10 minutes

6. Grind the cake into scraps by hand and leave it on the side.

7. Prepare vegan condensed milk:

Place coconut cream (use coconut cream from aluminium can as it has the right thickness) to saucepan, add maple syrup (or honey) and stir it. Cook the mixture for 30 minutes. Remove from the heat and cool it until the mixture become thick like a cream.

* How much coconut cream and syrup to use? It depends on how much cream you want to put into your cake. I started with half of the can of coconut cream and two table spoons of syrup. Then adjusted the amount and the taste accordingly.

8. In a separate bowl mix coconut sugar and water. Add the mixture to the cake scraps and mix thoroughly. The mixture will be thick and sticky.

9. Using your hands, make small cakes as shown on the picture. Depending on the size you should get 10 - 12 cakes.

10. Refrigerate for 30 minutes.

11. When ready to serve lightly powder the cakes with cacao.

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