Nigella Vegan Chocolate Cake

Nigella Vegan Chocolate Cake

Nigella’s vegan chocolate cake is one of our favourite recipes to date. Fudgy, rich, not overwhelmingly sweet, and easy as pie to make in the Crisp Ultimate or Instant Vortex! You’ll be munching on chocolatey goodness in a fraction of the time. This is perfect to make for small tea parties or get-togethers, especially at short notice. 

Ingredients:

  • 180g plain flour
  • 1 ¼ tsp bicarbonate of soda
  • Pinch of salt
  • 1 ¼ tsp instant espresso powder
  • 60g cocoa
  • 240g soft dark brown sugar
  • 300ml hot water
  • 70ml coconut oil  
  • 1 ¼ tsp apple cider vinegar
  • 1 tbsp chopped pistachios 

Icing: 

  • 60ml cold water
  • 75g coconut butter
  • 50g soft dark sugar
  • 1½ tsp instant espresso powder
  • 1½ tbsp cocoa
  • 150g 70% dark chocolate, finely chopped 

Method:

  1. Line an 18cm baking pan with baking paper. Set aside.
  2. Make the icing by adding all the ingredients except the chocolate into the inner pot and select Saute on low. 
  3. Bring to a boil until everything is dissolved, stirring frequently then press cancel and add the finely chopped chocolate. 
  4. Remove the inner pot and give it a shake to submerge all the chocolate, then leave for a minute to allow the chocolate to melt. Then whisk the icing together and tansfer to another bowl to cool and give the inner pot a clean. 
  5. In another bowl, combine the flour, bicarbonate of soda, salt, instant espresso powder and cocoa and whisk with a fork until combined. 
  6. Mix together the sugar, hot water, coconut oil and vinegar until the coconut oil has melted, then stir into the dry ingredients.
  7. Pour the cake mix into the prepared tin, then place the tin into the air fryer basket. Put the basket into the inner pot and remove the pressure cooking cover.
  8. Secure the lid and select Bake. Set the temperature to 158°C and time to 44 minutes.
  9. Cook until a skewer inserted into the cake comes out clean
  10. Once the cake is baked, transfer the tin to a wire rack and let the cake cool in its tin.
  11. When the cake is cool, top with the cooled prepared icing and sprinkle chopped pistachios on top.  
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