Indulge in the rich and nutty flavors of our Chocolate Praline Cake, topped with a crispy maple glaze. This vegan-friendly cake is incredibly moist, combining the indulgence of chocolate with the sweet crunch of homemade pralines. The pralines, made from a blend of roasted pecans and almonds, add a delightful nutty texture, complementing the soft chocolate sponge perfectly. Finished with a smooth maple glaze, this cake is not only irresistible in flavor but also easy to make. Whether you’re a seasoned baker or new to vegan baking, this recipe promises a delightful experience for everyone, especially for those who love the combination of chocolate and nuts.
Ingredients:
- Sponge:
- Self-Rising Flour: 300g
- Cocoa Powder: 60g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 150g
- Milk (Soya or choice) + Vinegar: 360ml + 1 tsp
- Soya Yoghurt (or choice): 100g
- Light Olive or Vegetable Oil: 100g
- Pralines:
- Caster Sugar: 200g
- Roasted Pecans and Almonds: 200g
- Glaze:
- Icing Sugar: 200g
- Dairy-Free Milk: 30g
- Maple Syrup: 30g
Instructions:
- Pralines: Melt caster sugar to a golden caramel. Mix with roasted nuts, cool, and chop.
- Sponge Preparation: Preheat oven to 170°C Fan. Grease a square baking dish. Mix dairy-free milk with vinegar. Add wet ingredients, then sift in dry ingredients. Mix gently.
- Assembly: Spread half the batter in the pan. Add pralines and optional chocolate chunks. Cover with remaining batter. Sprinkle brown sugar on top.
- Baking: Bake for 35-40 minutes until set.
- Glaze: Mix icing sugar, dairy-free milk, and maple syrup. Pour over the slightly cooled cake.
- Serving: Let glaze set before serving.
Enjoy this Chocolate Praline Cake with Maple Glaze, a perfect vegan dessert that offers a delightful blend of moist sponge, crunchy nuts, and sweet glaze, ideal for any occasion or as a special treat for chocolate and praline lovers.
