Ultimate chocolate cake and new beginnings


So it’s finally here. After months of blood, sweat and tears (just tears) it’s done! A new home for La Gallette and somehow a new beginning…

I started blogging when I was 13, uploading my most favourite recipes along with horrible photos (and sometimes no photos at all). I shared how my week went and what I’ve been up to, hoping that there was someone on the other side that would benefit from my ramblings. At first after talking to myself for a few months, ¬†people started to follow my work and somehow magically enjoy it, which was astonishing to say the least.


What appeared to be just numbers on my statistics page became much more and I began communicating with my followers and that finally opened my eyes, that there is actually people- real people- out there that love my work. And truthfully, that’s what has kept me going… baking everyday, taking photos and sharing my experiences.

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I kind of let go of blogging for a while, it was heartbreaking and focused on instagram, but I missed writing pages of words and using my actual camera, uploading and publisizing. I missed all of that, so that’s what has lead me to start this new blog.

So here I am, I hope you enjoy it just as much as I do.

Now onto this cake…

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My first ever bake was a one-bowl chocolate cake. Yep. At 7 years old, I walked into the kitchen and made a chocolate cake, it was the beginning of something new so that’s why I’ve decided to share with you all this vegan chocolate cake to celebrate something new.

Super moist, fluffy and easy chocolate cake covered with a simple oozing of chocolate ganache… a bit on the naughty side but who cares? Let’s celebrate!

I hope you all love the recipe and I’ll be back soon…

Ultimate chocolate cake

Makes: 1 20cm cake


    For the cake:
  • 1 1/2 cups plain flour (I used white spelt flour)
  • 1 cup wholemeal flour (I used wholemeal spelt flour)
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tbsp vineger
  • 1 1/2 cup almond milk (or any other plant-based milks)
  • 1/2 cup melted coconut oil
  • 2 tsp vanilla extract
  • 3/4 cup raw sugar
  • 1/3 cup maple syrup
  • For the ganache:
  • 200g dark chocolate (approx 80% cocoa solids- I used Lindt 80%)
  • 1/4 cup coconut cream


    For the cake:
  1. Preheat oven to 180C. Grease a 20cm springform cake tin and line the base with greaseproof paper.
  2. Sift the flour, cocoa and baking soda in a large bowl. Set aside.
  3. Stir together the almond milk and vinegar, set side for 5 min to 'curdle'.
  4. Whisk in the coconut oil, vanilla extract, maple syrup and sugar into the almond milk mixture.
  5. Beat in about 1/3 of the 'wet' mixture into the 'dry'. Whisk in the remaining 'wet' mixture until really smooth.
  6. Pour the batter into the prepared cake tin and bake for 25-30 min or until cake springs back to the touch.
  7. For the ganache:
  8. Melt ganache ingredients in a heatproof bowl over a pan of simmering water making sure that the bottom of the bowl does not touch the simmering water.
  9. Cool slightly before pouring the ganache all over the cake.

24 thoughts on “Ultimate chocolate cake and new beginnings

  1. Silvia

    Hi lovely lady! I just found your blog and let me tell you…you definetely have a new follower! You’re so young and so talented

  2. Silvia

    Hi lovely lady! I just found your blog and let me tell you…you definetely have a new follower! You’re so young and so talented

  3. Lavi

    Can I substitute the coconut cream and if not, can I just use the coconut milk fat that seperates from the coconut water if you chill coconut milk in the fridge?

    1. Zainab

      You can definitely replace the coconut cream with the coconut milk cream fat. Just be sure not to replace it with anything too watery because this might cause the melted chocolate to seize and go all gluggy. x

  4. Faisal Khan

    Hi Zainab, you are the best baker, photo-taker and a recipe maker I’ve ever seen. Just love your awesome recipes. I wish I could taste all your recipes at least once and would be looking forward to meet you once in my life.

  5. claudia

    Hi Zainab~

    Followed you on instagram recently & I love all your bakes & photos!!

    Is it ok to use 2 1/2 cups of all purpose flour instead of white and wholemeal spelt flour??


  6. Sara

    Hi Zainab!

    Was wondering can I use just 2 and half cups of spelt flour as opposed to white and wholemeal?



  7. Nicole

    I just made the cake and it is so delicious! The gnash is amazing. I am so happy I found this recipe…
    Thank you!

    1. Zainab

      The vinegar acts as a rising agent with the baking soda so it can make the cake super light and fluffy, it’s doesn’t however affect the flavour. You can just take out the vinegar all together and it’ll be perfectly fine. Thanks so much! xx

  8. Sascha

    I love love love the look of this recipe, and I’m so excited you’ve brought La Gallette back to a blog! Keep up the good work, you’re my favourite instagrammer for sure! X

    1. Zainab

      Thanks so much Sascha! I’m jumping with joy to start blogging again, so excited!

      Aw, you’ve made my day gorgeous girl! Hugs and kisses :)


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