Double Chocolate Crumble Cake

I created this cake recently for a dinner party and I am definitely making it again for Christmas dinner tomorrow night! It’s the perfect bite, chocolatey with a crunch and ooey-gooey ganache. Served with fresh figs (or other fruit of the season), it’s light + vegan and won’t weigh you down. It’s a crowd pleaser- as your carnivore counterparts won’t even notice there’s no dairy. I used spelt flour in this recipe, as it’s a little easier wheat for me to digest, but whole wheat pastry flour can sub in. It serves 8- 10 people and can keep at room temperature, covered, for up to 3 days.

Double Chocolate Crumble Cake

1 cup spelt flour, or whole wheat pastry flour

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 cup organic whole cane sugar

2 tsp baking powder

2 tsp baking soda

1 tsp sea salt

1/2 tsp cinnamon

1/2 cup coconut or canola oil

1 cup pure maple syrup

2 cups vanilla soy milk

1 Tbsp vanilla extract

2 tsp apple cider vinegar

1 cup mini (dairy-free) chocolate chips

Maldon sea salt

Chocolate Crumble

6 chocolate cupcakes

1 Tbsp coconut oil

3 Tbsp agave

1/2 tsp sea salt

Chocolate Ganache

1 cup semisweet (dairy-free) chocolate chips

1/4 cup canned coconut milk, mixed well

2 Tbsp coconut or canola oil

Preheat oven to 350 degrees. Oil the bottom and sides of one 9-inch round springform cake pan and 1 cupcake pan to make 6 cupcakes.

Sift together over a medium bowl the spelt flour, all-purpose flour, cocoa, cane sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine.

In another medium bowl, whisk the oil, maple syrup, soymilk, vanilla, and vinegar until well blended. Pour into the dry mix and stir until the batter is smooth.

Pour half the batter  into the cupcake pan. Stir the chocolate chips into the remaining batter and pour into the round cake pan. Bake on the center rack in the oven for 20 to 30 minutes, or until the tops are set, and a cake tester inserted in the center comes out clean. The cupcakes will be done before the cake so keep an eye on them!

Cool the pans on wire racks for at least 15 minutes until removing from pans. Run a knife between the cake and the inside of the pan before removing sides of the springform pan. Invert the cupcakes onto a rack to cool completely.

To make the crumble: In a medium bowl use your hands to crumble the 6 cupcakes into small pieces. Add the oil, agave and salt and fold together until thoroughly combined. Spread the Chocolate Crumble pieces onto a lined baking sheet and bake for about 10- 15 minutes until they start to crisp up. Be careful not to burn. [The unbaked crumble can be stored in an airtight container for up to 4 days at room temperature or in the freezer for up to 3 weeks.]

To make the ganache: Melt the chocolate chips and coconut milk in a double boiler. Whisk in the oil until smooth. Pour into a squeeze bottle or shallow dish and keep at room temperature until ready to use. This will keep for one week in the fridge. Warm again to drizzling consistency by placing bottle in simmering water for a few seconds or placing shallow dish over simmering water, stirring until it can be spread. 

To assemble the cake: Spoon the Chocolate Crumble over the cake and press slightly with your fingers. Using a squeeze bottle (or a pastry bag), drizzle Chocolate Ganache over cake and crumble to liking. Garnish plate with extra ganache and fresh figs and sprinkle some Maldon sea salt flakes for a finishing touch.

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