Chocolate cake with elderberry jam and oranges (vegan)
The first time I made this vegan cake, I forgot to soak the layers with syrup, and it felt like I was chewing on a sweet brick. Luckily, no one caught me, I redid the layer, and I started making it more often because it has become the cake I think of when I'm not sure what to make and want something a bit different, but without cheese, eggs, and other craziness. Honestly, every time I get to the elderflower jam stage, I stop because that's where the magic begins, if I can say so. Plus, I had a phase where I used two types of layers to see which one I liked better, and I ended up combining them. It turns into a crazy mix of layers, chocolate, jam, oranges — and it keeps well in the fridge if you can resist not eating it all at once.
Preparation time: if you’re organized and have the second cream made in advance (ideally, as it firms up nicely in the fridge), you can finish everything, including assembling and cooling the layers, in about 2.5 hours, but realistically, it's best to set aside around 4-5 hours so you don’t get frustrated. This makes a large cake, around 10 generous slices. The level is not for beginners, but it’s not rocket science either – it’s something to work on, so don’t say I didn’t warn you.
Let me tell you what goes into it and why. The ingredients matter here more than you might think. The most important one, in my opinion, is the elderflower jam – it adds flavor and texture, so don’t skip it. You must use a good one, homemade or store-bought, but not too runny. Then, you have two different layers – one simpler with cocoa, and one with cocoa and coconut, both without eggs and milk. I’ll give you the quantities for each so you don’t get confused:
* Elderflower jam – 540 g. It adds flavor and sweetness, makes a difference, don’t replace it with anything else if you can help it.
* Cocoa – 90 g for the first layer, 50 g for the second, and 4 tablespoons for the second cream. Color, aroma, and bitterness. Use good cocoa, not cheap stuff, because it shows.
* Flour – 330 g for the first layer, 380 g for the second. It holds the cake together, obviously. Gluten-free mixes don’t work as well; it ends up crumbly.
* Granulated sugar – 170 g for layer 1, 150 g for layer 2. For cream 2, I used a cup of powdered sugar (about 120-150 g). Enough to be sweet but not excessive. You can adjust if you want less.
* Vegetable cream – 300 ml total (200 g heated with chocolate, 100 ml separately for mixing). Adds airiness and creaminess to cream 1.
* Dark chocolate – 200 g, around 50% cocoa. The main flavor of cream 1.
* Nut milk – 150 ml, used in cream 2. Any neutral plant milk works, but nut milk is creamier and doesn’t taste watery.
* Sunflower oil – 70 ml for layer 1, 60 ml for layer 2, 350 ml for cream 2. Helps keep it moist and tender, both for the layers and for the cream.
* Coconut flakes – 80 g for the second layer. Adds a bit of texture, don’t skip it if you don’t mind coconut.
* Baking soda – 1 heaping teaspoon for the first layer, 1 and 3/4 for the second. Helps the layer rise. Don’t use baking powder; it’s not the same.
* Vinegar – one tablespoon for each layer. Activates the baking soda.
* Rum essence – 15 ml for the first layer, gives it a nice aroma.
* Cinnamon – a heaping teaspoon for cream 2. Pairs super well with chocolate and coconut.
* Lemon juice – 2 tablespoons for cream 2, plus 1 tablespoon for the orange syrup. Adds strength and a bit of tartness.
* Still water – 480 ml for the first layer, 530 ml for the second. Just enough to bind things together.
* Orange – one large, for decoration; quickly candied slices in syrup.
* Sugar + water – for candied orange and syrup (100 ml of black grape compote for soaking the layers).
* A cake ring, to assemble and keep the creams from spilling out the sides (not mandatory, but helpful).
I’ve tried to simplify, but this is it, no shortcuts. Have everything ready beforehand, or else you’ll find yourself missing something halfway through and lose your rhythm.
Preparation method:
1. Start with the layers since they take the longest to cool. For the first layer, mix the flour, cocoa, and sugar in a large bowl. Stir to combine evenly. Separately, dissolve the baking soda with vinegar (in a tablespoon or directly in a small glass, it will foam, that’s fine). Pour the water, oil, rum essence, and the dissolved baking soda over the dry ingredients. With a whisk, mix quickly, without overdoing it, like you would for loaf cakes – if you beat too much, it won’t rise. Pour everything into a 24 cm round baking pan lined with parchment paper and bake in a preheated oven at 190°C. Mine took 40 minutes, but it depends on the oven – check after 35 minutes, insert a toothpick, and if it comes out clean, it’s done.
2. Do the same for the second layer, but add the coconut flakes to the dry ingredients. Otherwise, it’s exactly the same method. Bake them one after the other if you have only one pan. Let them cool completely before you start cutting them, or they will break.
3. While the layers are cooling, I prepare cream 1 – and this is quick if you’re careful not to boil the cream. Heat 200 ml of vegetable cream in a small pot until warm, not boiling (it shouldn’t bubble). Turn off the heat, add the chopped chocolate, and let it sit for 2-3 minutes to melt, then stir with a spatula or spoon until smooth. Let it cool (an hour in the fridge is ideal, that way it firms up and gains body). Once it’s well cooled, whip the remaining 100 ml of cream separately until fluffy, and gently fold it into the chocolate ganache (the thick cream from the previous step). Finally, fold in the elderflower jam. Now you have a slightly airy but still firm cream. If it’s too soft, keep it in the fridge for another hour.
4. For cream 2 – if you have time, make it a day or two in advance. In a tall container (the one from the immersion blender works), add the oil, nut milk, and powdered sugar. Immerse the blender to the bottom and turn it on. Keep it there for 1-2 minutes, then gently lift it to emulsify everything (it will turn out like mayonnaise). After that, add the lemon juice and blend again. Then, fold in the cocoa and cinnamon, blending briefly. The cream will be quite thick. If you want it even firmer, keep it in the fridge for 1-2 days before using.
5. For the syrup, I keep it simple: 100 ml of black grape compote, done. If you don’t have that, make a syrup of water, sugar, and a splash of rum essence or a bit of weak coffee.
6. For the candied orange slices, mix 4 tablespoons of sugar with 100 ml of water and 1 tablespoon of lemon juice in a small pot. Let it simmer on low heat until it reduces and bubbles appear on the surface. Slice the orange, place the slices in the syrup, let them sit for a minute, then flip them to soften both sides. Don’t leave them too long, or they’ll turn bitter.
7. Assembly: cool the layers completely, then cut each in half horizontally. Choose the best slice as the “base” (I use the coconut layer at the bottom). On a platter, place the first layer, soak it well with compote. Spread 1/3 of the chocolate cream with jam on top. Place a slice from the other layer on top, soak it, add another layer of cream, and so on. From four slices, you should get three layers of cream (leave a bit for the edges if you have some left). Let it chill in the fridge for at least an hour to set.
8. Remove the cake ring (if you used one), spread cream 2 all over, smoothing it with a spatula. And if you feel like making it pretty, arrange the candied orange slices on top.
Every time I make it, I can never get the layers even. It’s not the end of the world; you can trim the excess, eat it right away, or crumble it for decoration.
Why do I make it often? Because it keeps well in the fridge for a few days, it doesn’t dry out, and sometimes it seems even better after two or three days. It works for any occasion – birthdays, fasting, visits, when you crave something chocolatey but don’t want to use milk or eggs. You can’t even smell or taste that it’s vegan, given how much chocolate and flavor it has. And honestly, the fact that I can make it in advance, even two days ahead, saves me from stress when I know people are coming over.
USEFUL TIPS
1. For the layers – don’t let them dry out, cut them after they’ve cooled completely, and soak them generously.
2. Cream 2 thickens more after 2-3 days in the fridge. If you want it soft, use it on the day you make it.
3. Don’t try to whip the ganache with a mixer while it’s warm – it will split. Let it cool.
4. For the orange slices, don’t let them boil too long – they become bitter and lose color.
5. If you want a smaller cake, just make half the quantities.
SUBSTITUTIONS
1. Instead of elderflower jam, you can use blueberry or blackberry jam, but it won’t be as fragrant.
2. No nut milk? Almond or even soy milk works, but avoid the extra-thin kind.
3. Want gluten-free? Try using gluten-free flour for pastries, but add 1-2 tablespoons of starch for stability. The texture will still be different.
4. You can adjust the sugar – I sometimes use less in the cream, but if you’re making it for guests, don’t risk it with insufficiently sweet desserts.
VARIATIONS
1. You can make the cake with just one type of layer if you want to simplify.
2. Instead of orange, you can decorate with kiwi or pomegranate slices (but don’t candy them, serve them fresh).
3. Cream 2 can also be used as a filling if you want a completely chocolate cake, but it’s quite rich.
4. If you only have runny jam, reduce the amount in cream 1 so it doesn’t run.
SERVING IDEAS
1. It pairs wonderfully with plain coffee or black tea, especially in the morning after it’s been in the fridge overnight.
2. You can serve it as a tray cake, not just as a layered cake, if you don’t want to complicate the assembly.
3. A slice also goes great with a bit of vegan vanilla ice cream for extra indulgence.
FREQUENTLY ASKED QUESTIONS
Q: My layers turned out a bit dry, what did I do wrong?
A: Most likely, you didn’t soak them enough, or you baked them too long. It’s important to keep an eye on the time and the toothpick, and don’t skimp on the syrup. If you know your oven bakes hot, reduce the baking time by 5 minutes for each layer.
Q: What do I do if I don’t have an immersion blender for cream 2?
A: You can try with a regular mixer or even a whisk, but it will be less smooth and may not emulsify as well. An immersion blender is ideal for quick emulsification.
Q: What if cream 1 splits or becomes too soft?
A: If it’s too soft, keep it in the fridge for another 1-2 hours and see if it firms up. If the ganache split, it may have been too hot or you whipped it too much. Don’t add liquid cream, just chill it and blend briefly after cooling.
Q: I have a coconut allergy. Can I omit it from the layer?
A: Yes, you can leave out the coconut flakes, but know that layer 2 will be a bit denser and more compact. If you want to compensate for the texture, add 40 g of chopped nuts or a bit more flour.
Q: Can I make everything in advance? How much time?
A: Yes, it’s best to make the layers and creams a day in advance. Assemble the cake the night before serving; it sets and slices more beautifully.
NUTRITIONAL VALUES (approx.)
It’s a rich cake, not dietetic, but it doesn’t contain eggs or dairy. For one slice (around 180-200 g), you’ll easily exceed 400-450 kcal, about 50-55 g of carbohydrates, 18-20 g of fats, and 4-5 g of proteins. If you add more jam or less cream, it varies. With oil and chocolate, it’s quite caloric, but it doesn’t feel heavy, especially if you eat it after a lighter meal. It has no cholesterol and no animal fats. Still, be careful with the quantity, especially if you have blood sugar issues or are on a strict diet.
HOW TO STORE AND REHEAT
In the fridge, covered with foil or a lid, it keeps well for 4-5 days, maybe even 6 if you haven’t cut it all. Cream 2 firms up even more after 2-3 days. I don’t recommend freezing it, as the layers dry out and the creams split when thawed. You don’t need to reheat it; it’s better cold from the fridge, but if you want to give it a bit of “warmth,” leave a slice out for 10-15 minutes at room temperature before eating – it feels softer and more flavorful. If you want to refresh the edges, you can brush them with a bit of syrup before serving.
I always end up with an empty plate after about two days, so I don’t worry about storage…
Ingredients: Base 1: 330 g wheat flour 170 g granulated sugar 90 g cocoa 480 ml still water 70 ml oil 1 tsp baking soda 1 tbsp vinegar 15 ml rum essence Base 2: 380 g flour 150 g sugar 530 ml water 50 g cocoa 80 g coconut flakes 60 ml sunflower oil 1 and 3/4 tsp baking soda 1 tbsp vinegar Cream 1: 300 ml vegetable whipped cream 200 g dark chocolate (50% cocoa) 540 g elderberry jam Cream 2: 150 ml nut milk 350 ml sunflower oil 1 cup powdered sugar 4 tbsp cocoa 2 tbsp lemon juice 1 tsp ground cinnamon Decoration: 1 orange 100 ml water 4 tbsp sugar 1 tbsp lemon juice Syrup: 100 ml black grape compote
