Moist Vegan Chocolate Cake with Salted Butterscotch Sauce. This chocolate cake with salted butterscotch sauce is every vegans dream!
3 cups (450g) plain flour
1 teaspoon salt
2 teaspoons bi-carb soda
1/2 cup cacoa powder or Dutch cocoa powder
2 cups coconut sugar
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla bean paste or essence
270ml can coconut milk
Salted Butterscotch Sauce
2 x 400g cans coconut milk
1 cup coconut sugar
1 teaspoon sea salt
2 teaspoons coconut oil
2 teaspoons vanilla essence
Preheat oven to 150C (fan-forced). Grease a 2 litre bundt tin.
In a large bowl, sift together the flour, salt, bi-carb soda, and cacao/cocoa, then stir in the sugar and make a well in the centre. Whisk the oil, vinegar, vanilla, coconut milk and 1 cup of water. Pour into well of dry ingredients and gently fold in until combined.
Pour mixture into the prepared tin and bake for 55-60 minutes or until cooked when tested with a skewer.
Allow cake to sit in the tin for 10 minutes before transferring it onto a cooling rack to cool.
Meanwhile, to make butterscotch sauce, combine the coconut cream, coconut sugar, salt, coconut oil and vanilla into a medium saucepan. Stir over low-medium heat to dissolve the sugar. Bring to the boil, reduce heat to low and simmer for 30-40 minutes or until thick and dark caramel in colour. If you prefer a thicker darker sauce, reduce down a little more.
To serve, drizzle the cake with sauce and slice into portions. Delicious served warm.
– This is a super easy melt and mix cake that is delicious served cold or warm.
– If you don’t have a bundt tin, don’t worry, cook in a 22cm cake tin.
– Vinegar in a cake? Don’t worry you won’t taste it. It helps in the activation of the raising agent to give you a beautiful fluffy cake.