Preparation:

Preheat the oven to 180 degrees (top/bottom heat). Grease a loaf tin or line with baking paper.
Firstly, melt the vegan chocolate. 
Then put the flour, sugar, cocoa, baking powder, vanilla sugar and salt in a bowl and mix well. 
Then add the water and rapeseed oil and stir well. Add the melted chocolate and stir in.
Now pour the batter into the loaf tin and bake in a preheated oven at 180 degrees (top/bottom heat) for approx. one hour. Use a skewer to test whether the cake is done. This is the case if nothing sticks when you pull out a wooden skewer.
Den veganen Schokokuchen in der Form abkühlen lassen.

In the meantime, whip up the Schlagfix sweetened whipped cream . Once cooled, serve with the whipped cream and some fruit.

The plant-based cream liqueur with "Baileys" flavour goes well with it (Schlagfix vegan caramel cream liqueur). 

Vegan products from Schlagfix for your vegan chocolate cake!

The Schlagfix sweetened whipped cream is ideal for whipping and has a long shelf life. It is freeze and thaw stable and can be frozen when whipped. In combination with fresh fruit, it rounds off your chocolate cake.
The creamy, light consistency of the Schlagfix veganer Karamell-Crème-Likörs can be enjoyed on many occasions. Cream liqueur with "Baileys" flavour, which is also cholesterol-free, lactose-free, gluten-free and soya-free!