Vegan Hippo super rich chocolate cake

  • SHARE
The Vegan Hippo café in Soho, London, were so kind to share their most popular dessert recipe with me, a lusciously rich chocolate cake, uber yum!

Vegan Hippo is soon becoming one of my favourite vegan haunts in London not only because of it's central location but also it's food. And when they revealed their chocolate cake recipe to me as a confessed chocoholic I had to absolutely make it myself. And luckily it's quite easy to make as well. Very rich, chocolatey and no need to bake. You should definitely either try to make it yourself or even let the lovely guys at Vegan Hippo serve you a slice or two. In any case pop over, support a vegan business AND your taste buds and check out their other dishes like the amazing pulled jackfruit burger.


Vegan hippo

52 Rupert Street, London W1D 6DS
Tel: 020 7734 8574
Opening times:
Mon - Fri: 6.30am - 21.30
Sat: 12.00 - 21.30
Sun: 12:00 - 18:00


http://www.veganhippo.com/







INGREDIENTS:

  • 2 vegan plain digestive biscuit packs (e.g. the free from variety - 360g of biscuits in total)
  • 3 big spoonfuls of sunflower spread.
  • 600 g of dark cooking chocolate (maybe a bit extra if you also like to drizzle melted chocolate on top of the finished cake like I did)
  • 500g coconut soy yogurt (e.g. 1 Alpro tub)
  • 250g soya cream (e.g. Alpro or Provamel, single or double, both works)
  • 3 big spoons of liquid coconut oil
  • Desiccated coconut to garnish

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER
Liquid Converter
to
=
WEIGHT CONVERTER
Weight Converter
Grams
to
Ounces
TEMPERATURE CONVERTER
Temperature Converter
Celsius
to
Fahrenheit


METHOD:

Blitz the biscuits in a blender or food processor before adding the sunflower spread (warm up so it becomes liquid) and mixing together.


Move this mixture to a round cake tin and press down evenly to create the base. Melt the dark chocolate over hot water in a bain-marie (or carefully melt in the microwave - microwave, take out, stir, put back in, repeat until fully melted) and then leave to cool for about 10min once it is melted.


Mix the coconut yoghurt with the soya cream and coconut oil before adding in the slightly cooled down melted chocolate too. You can then pour this into the cake tin over the biscuit base and place the tin in the fridge for four hours.


Once the cake has set, garnish it with the desiccated coconut. I also drizzled some chocolate on top for extra effect. Enjoy!



Enjoy!
  • SHARE
Loading Conversation

More Baking, Desserts & Vegan Ice Cream

Vegan crème brûlée - easy to make and low fat - exceedinglyvegan.com

Vegan crème brûlée - easy to make and low fat

This was another of the challenges I set myself, to create a vegan crème brûlée. It has no eggs, no dairy, is gluten-free and super easy to make. A perfect dessert for a special occasion and it is low in fat as well. The original is full of fat and my vegan version is much lighter, yet full of flavour.
Yes Please
7 Dec 2017

Vegan panna cotta with strawberry sauce - exceedinglyvegan.com

Vegan panna cotta with strawberry sauce

This is the second and improved version of my vegan panna cotta recipe I made. It's so easy, full of protein and low-fat. Made with silken tofu it's the perfect vegan dessert to impress your guests.
Yes Please
28 Nov 2017

Easy vegan apple cake - exceedinglyvegan.com

Easy vegan apple cake

It's apple season! So what better way to utilise them than by making a vegan apple cake. It tastes amazing and the combination of apples and cinnamon is heavenly. The best is it's super easy to make, even if you have never baked before. All ingredients are available in your local supermarket. Preparations should only take 10-15 minutes. The perfect cake to have with coffee!
Yes Please
16 Nov 2017