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VEGAN CHOCOLATE and sour cherry jam CAKE

Get the recipe for Vegan chocolate sour cherry cake: → https://theplantbasedschool.com/choco... This vegan chocolate cake with sour cherry jam is sweet, soft, moist, chocolatey, rich, indulgent, and yet it literally melts in your mouth. It's made with simple ingredients that you probably already have in your pantry, and it's very easy and quick to make in just over 30 minutes! JOIN THE COMMUNITY ■ Instagram:   / italiaplantbased   ■ Facebook:   / italiaplantbased   ■ Pinterest:   / italiaplantbased   INGREDIENTS LIST 🌱 Vegan chocolate cake 250 g (2 cups) bread flour or all-purpose 200 g (0.8 cups) water 150 g (0.6 cups) soy milk or other plant milk 130 g (0.7 cups) sugar 50 g (3.5 tbsp) cacao powder 50 g (0.4 cups) sunflower seed oil or other vegetable oil 40 g (3 tbsp) dark chocolate chips 30 g (2 tbsp) walnuts 16 g (3.2 tsp) baking powder 1 orange zest 1 tsp vanilla extract 1 pinch salt 1 tbsp powdered sugar 250 g (9 oz) sour-cherry jam or cherry jam INSTRUCTIONS - Preheat the oven to 340F or 170C. Lightly grease your springform with oil, then dust it with flour. Set aside. - In a small pot bring the water to boil. Turn the heat off, then add the cacao powder. Stir with a spoon till the cacao melts. - In a bowl, add soy milk, sugar, sunflower oil, grated zest of 1 orange, vanilla extract, a generous pinch of salt, the melted cacao powder in water, and mix with a spatula. - Sift in the flour and the baking powder and stir for just a few seconds until all the ingredients are combined. - Finally, add the dark chocolate chips and the crushed walnuts and give it a stir. Transfer the cake batter in the springform pan and bake at 340F or 170C for about 30 minutes. - TIP: insert a toothpick in the center of the cake. If it comes out dry, the cake is cooked. If it comes out wet, cook a few more minutes. - Let the cake cool down completely, then with a serrated knife cut open in half, fill with jam, close, and sprinkle with powdered sugar. Enjoy! STORAGE This cake stores well for up to a week. You can keep it on your kitchen counter, covered and out of direct sunlight. If it's very hot where you live, then keep it in the refrigerator. Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. Contacts ✉️ Nico: [email protected] ✉️ Louise: [email protected] Italia Plant Based Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico & Louise :-)