Miki Duerinck & Kristin Leybaert
Chef behind the recipe

Intense chocolate-coffeecake

schedule30 minutes
restaurant_menuDessert | Vegan

In between seasons? This intense cake is so wholesome, it will make your (rainy) day!

Tip: serve this cake with pisco, a chile digestif.

Miki Duerinck & Kristin Leybaert
Chef behind the recipe

All ingredients

6 persons +
* available at Oxfam-Wereldwinkels

Let's get started


  1. Preheat the oven to 180 °C.

  2. Melt the margarine and sugar slightly until well mixed.

  3. Meanwhile, in another bowl, mix the flour; the almond powder and 1/5 of the cocoa powder.

  4. Stir the melted butter into the flour; add the soy milk and knead everything into a dough ball.

  5. Place the dough ball in the centre of a greased cake base and press it flat so that the base and about 2 cm of the raised edges are lined with the dough.

  6. Bake the dough in the oven for 10 minutes. Let it cool down.


  1. Break the chocolate into pieces and put them in a small saucepan.

  2. Add the strong coffee and melt the chocolate slowly over a very low heat.

  3. Remove the pan from the heat.

  4. Scoop the silken tofu into a tall mixing bowl; add the chocolate and blend the mixture smoothly with a hand blender.


  1. Fill the baked dough with the chocolate mixture.

  2. Sift the remaining cocoa powder over the cake.

  3. Place the cake in a cool place for 1 hour to stiffen.

Oxfam ingredients