Pain au Chococake Cake
- Simple
- 1:00 h
- 9 ingredients
This dairy-free cake recipe is the perfect marriage of cake and pastry and quite frankly, we're surprised it isn't already 'a thing'. We got our uncooked dairy-free Pain au Chocolat pastries from The Fields Beneath in Camden but you could quite easily recreate this at home with some store-bought cook-at-home pastries! Incredibly tasty-yet simple vegan cake of joy!
Serves: 6
Ingredients
For the cake
- 5 plant-based Pain au Chocolat pastries uncooked
For the cake mix
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 5 tbsp vegetable oil
- 100g caster sugar
- 175ml water
- 50g cocoa powder
To serve
- plant-based cream
- blueberries
Before you start
Preheat the oven to 180°C l Food processor
Step 1
Make the cake mix
- Put all the cake mix ingredients in a food processor and whizz them up into a smooth, creamy cake batter
Ingredients
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 5 tbsp vegetable oil
- 100g caster sugar
- 175ml water
Step 2
Prepare the cake
- Grease a loaf tin, stand the uncooked, dairy-free pain au chocolat pastries upright down the middle of the tin and pour the cake batter down the sides
- At this point, to make sure the pastries stay upright, push a wooden skewer through the top of the pastries to make sure they don't fall over when baking (the pastries should look like they're being spit roasted from the top)
Ingredients
- 5 plant-based Pain au Chocolat pastries uncooked
- 50g cocoa powder
Step 3
Bake the cake
- At 180°C for 45 minutes
- Make sure the cake is covered in tin foil for the first 30 minutes so it doesn't burn
Step 4
Time to serve
- Take the cake out of the oven, let it cool to room temperature and carefully remove it from the cake tin
- Cut into slices and serve with dairy free cream and blueberries
Ingredients
- plant-based cream
- blueberries