Devil’s Food Leaf Cake Recipe


A chewy and fondant cake, perfect whether you’re a vegan or just in need of a good chocolate treat.

Devil’s Food Leaf Cake Recipe


Preparation time: 10 minutes, plus cooling and refrigeration time

Cooking time: 30 minutes




For the cake

  • 120 ml of neutral-tasting oil, such as sunflower, plus a supplement for lubrication
  • 250g plain flour
  • 75g of cocoa powder
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda (baking soda)
  • ½ teaspoon of fine sea salt
  • 300g light brown sugar
  • 240 ml milk without dairy products
  • 240 ml hot black coffee
  • 2 tsp cider vinegar

For the chocolate ganache

  • 125 g light brown sugar
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of instant espresso powder
  • ½ teaspoon of fine sea salt
  • 400 ml coconut cream, chilled
  • 75g vegan butter
  • 2 tablespoons of gold syrup or brown rice syrup
  • 325 g dark chocolate (60% cocoa), finely chopped


  1. Preheat the oven to 180C / 160C hot air / thermostat 4. Lightly grease a 23 x 33 cm mold and line it with a strip of baking paper overhanging the long sides.
  2. Sift the flour, cocoa powder, baking powder, baking soda, salt and sugar into a large bowl. Make a well in the middle and pour in the rest of the ingredients. Whisk together until you obtain a smooth and fine paste.
  3. Pour batter into prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
  4. For the ganache, put the sugar in a saucepan with the cocoa powder, espresso powder and salt and whisk together. Pour the coconut water into a pitcher and set aside for another recipe. Add the remaining coconut cream to the espresso mixture and whisk to form a smooth paste. Add the vegan butter and golden syrup, then place the saucepan over medium heat and bring to a boil.
  5. Place the chocolate in a large bowl and pour the cream mixture over it. Let stand a few minutes before mixing to form a smooth ganache. Refrigerate until cold but still spreadable – about 1 to 1.5 hours – then whisk until light and fluffy. If it’s too whipped, it can get too thick, so whisk until it’s thick and spreadable, like soft whipped cream.
  6. Spread the mounted ganache on the cake and serve. If stored in an airtight container, the cake will keep for three to four days, but the ganache is best on the day of service.

Edd Kimber’s One Tin Bakes Easy recipe is published by Kyle Books (£ 17.99). Order your copy from Telegraphic bookstore.

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