Delicious vegan Sokolatopita (greek chocolate cake – less sweet ;-) )

The next Greek recipe made vegan that I’d like to present is Sokolatopita, a traditional Greek chocolate cake. If you’ve visited Greece or enjoyed Greek food in restaurants around the world, you probably know that Greek desserts are often soaked in super-sweet syrup—something that can be a bit too much for some of us. However, I still wanted to include a dessert in our vegan Greek week, and voilà—success! For this recipe, I’ve stayed true to the original by keeping the syrup, but I’ve toned down the sweetness by creating a chocolate syrup made with fresh orange juice and agave nectar. This chocolate syrup adds a delicious touch of juiciness to a simple, fluffy cacao cake. The vegan chocolate, melted with oil and poured over the cake, creates a rich and indulgent chocolate flavor — yet the cake never feels heavy!

This recipe is inspired by Deppy from greekcookingmadeeasy.com, who shared a lenten chocolate cake recipe on her blog. In the Orthodox religion, Lente is a fasting period during which people are encouraged, or sometimes required, to abstain from animal products. This tradition is great for us vegans, as it offers a treasure trove of beautiful vegan recipes and traditional dishes that locals adapt to be free of animal products during this time.

So, enjoy this incredibly satisfying and delicious chocolate cake inspired by Greek cuisine!

Delicious vegan Sokolatopita (greek chocolate cake – less sweet 😉 )

Maria-Julia

This vegan version of Sokolatopita is less sugarish, still very chocolatey and therefore a beautiful dessert! Infused with the scent of orange, it gives a treat for all occasions! Enjoy!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course cakes, Dessert

Cuisine Greek

Servings 4 people

Equipment

• 1 cake tin rectangular, ca. 12 x 20 cm

Ingredients

  

Wet ingredients

• 1/2 cup fresh orange juice can be with a bit of the pulp!
• 1/2 cup warm water
• 1/3 cup oil
• 1 tbsp vinegar

Dry ingredients

• 1 cup whole wheat flour
• 1/2 cup allpurpose flour
• 1/2 cup cane sugar
• 4 tbsp cacao powder unsweetened, raw cacao, powdered
• 1 tsp baking soda
• zest of 1/2 orange

For the syrup

• 1/2 cup fresh orange juice
• 1/2 cup water
• 1 + 1/2 tbsp cacao powder
• 5 tbsp agave nectar

For the glazing

• 150 g vegan chocolate
• 3 tbsp neutral oil

Else

• some more oil and flour for greasing the tin

Instructions

 

• Oil and dust the tin. Preheat the oven to 180℃.
• Combine the wet ingredients.
• Combine the dry ingredients.
• Quickly fold in the wet into the dry ingredients, until nicely combined.
• Pour the batter into the tin, even nicely and bake until done (approximately 30-40 minutes).
• In the meantime, prepare the syrup: warm up the orange juice, water and cocoa powder, whisk, until the cocoa has well dissolved. Take off the heat, mix in the agave nectar. Set aside.
• Over bain-marie, melt the chocolate (cut in pieces) together with the oil, until smooth.
• Once the cake is done, cut it into squares. Spread the syrup evenly over the cake.
• Now I prefer to place the cake pieces onto a plate before glazing. Do as you prefer. You can also glaze it still in the tin and then serve.

Keyword agave, chocolate, greek cuisine, orange, vegan cake