Vegan Chocolate Poke Cake
This vegan chocolate poke cake is rich, moist, and soaked with a luscious coconut-agave cream that seeps into every poked hole, then finished with grated dark chocolate. A fully dairy-free and eggless dessert that's guaranteed to sweeten your day.
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- ⅔ cup vegan butter
- 1 ½ cup almond milk
- 1 ½ cup coconut milk canned, full-fat
- 4-5 Tbsp agave syrup
- 3-4 Tbsp coffee strong
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp vanilla extract
- 1-2 tsp white wine vinegar
- dark chocolate dairy-free, for grating on top
Instructions
- In a large bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the vegan butter and sugar until creamy, then stir in the coffee.
- Add the vinegar to the almond milk.
- Transfer the almond milk mixture and the dry ingredients to the butter and sugar mixture, and stir into a smooth batter.
- Add the vanilla extract and mix well.
- Transfer the batter to a baking dish and bake at 180 degrees Celsius (350°F) for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Put the canned coconut milk and agave syrup in a pan and simmer over low heat, stirring, for about 15 minutes or until it reduces by half.
- Once the cake is out of the oven, poke holes all over it using the handle of a wooden spoon and pour the warm coconut cream on top.
- Grate dark chocolate over the cake and let it chill in the fridge for at least 2 hours before serving.
Notes
The cake must chill for at least 2 hours so the coconut cream sets into the poked holes. Use dairy-free dark chocolate to keep it fully vegan. Store covered in the fridge for up to 4 days.