Vegan Chocolate Cake - Keke Tiakarete Karohuarehe

A rich, moist vegan chocolate cake perfect for all your celebration needs!

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Prep Time 30

Cook Time 30

Servings pieces

Ingredients

Chocolate Cake - Keke Tiakarete

2 tbsp kākano chia (chia seeds)
¼ C wai mātao (cold water)
¾ C miraka pīni (soy milk)
2 tsp winika (vinegar)
90 g tiakarete parauri (dark chocolate)
½ C kōkō (cocoa, dutch is best)
⅔ C wai wera (hot water, boiled from the kettle)
½ C huka one (caster sugar)
2 C puehu parāoa noa (plain flour)
1 tsp pēkana houra (baking soda)
2 tsp pēkana paura (baking powder)
½ tsp tote (salt, fine)
¾ C huka hāura (brown sugar)
1 tbsp wanira (vanilla)
½ C noni (oil)

Raupua Tiakarete - Chocolate Petals

1 quantity chocolate petals

Dairy-free Chocolate Icing - Pani Reka Tiakarete Kore-Miraka

1 quantity dairy free chocolate buttercream

Instructions

Chocolate Cake - Keke Tiakarete

Pre-heat the oven to 150 °C, bake setting or 130 °C, fan bake.
Grease two 20 cm cake tins and line with baking paper.
Add the kākano chia (chia seeds) to a small bowl. Pour over the wai mātao (cold water) and stir it. Leave aside for the chia to absorb the wai (water).
Add the miraka pīni (soy milk) and winika (vinegar) to a medium bowl. Give it a good stir. Leave it aside for the miraka (milk) to turn in to miraka pata (buttermilk).
Cut the tiakarete parauri (dark chocolate) in to fine pieces and add it to a small bowl. Add the kōkō (cocoa) and wai wera (hot water) on top of the tiakarete (chocolate) and stir until it is all melted. Add in the huka one (caster sugar) and stir again. Leave aside.
To a large bowl, sift in the puehu parāoa (flour), pēkana paura (baking powder), pēkana houra (baking soda), tote (salt) and huka hāura (brown sugar).
Make a well in the centre and add in the raununga tiakarete (chocolate mixture). Fold it in until roughly combined.
Add the wanira (vanilla), noni (oil) and chia mixture in to the soy milk mixture. Stir it until well combined and pour it in to the chocolate mix a third at a time, folding well after each addition.
Divide the mixture between the two prepared cake tins. Bake for 25-30 minutes until they spring back in the middle of the cake when pressed.
Leave for five minutes in the tin and then flip them straight on to cooling racks. Leave the baking paper on as they cool to help lock in the moisture.

Raupua Tiakarete - Chocolate Petals

Make the raupua tiakarete according to instructions. As they set, make the pani reka tiakarete (chocolate icing).

Dairy-free Chocolate Icing - Pani Reka Tiakarete Kore-Miraka

Follow the instructions of the pani reka (icing). Spread around half a cup of the icing on to one half of the cake. Add the second cake (I add mine upside down but up to you).
Spread the rest of the pani reka (icing) all over the keke. You can pipe or just spread it on with a knife like I have. Now add your set raupua tiakarete (chocolate petals) around the sides of the keke (cake) in an overlapping pattern.
Finish it off with nati (toasted of any kind), parakipere (blackberries) and raupua putiputi (flower petals) or whatever you love to decorate it with.