Recipes

Be Your Own Valentine: A Vegan Chocolate Affogato Cake That’ll Make You Weak at the Knees (Date Optional)

13Jan
Be Your Own Valentine: A Vegan Chocolate Affogato Cake That’ll Make You Weak at the Knees (Date Optional)

Look, February is basically just an excuse to eat more chocolate, right? Forget the overpriced dinners and awkward small talk – this year, treat yourself (or your favorite human) to something sinfully good that doesn’t trash the planet. This vegan affogato cake is our current obsession: fudgy, melty, coffee-drenched bliss in every bite.


Hot espresso crashes into cold ice cream and warm cake – it’s messy, it’s dramatic, and it’s exactly the kind of love story we’re here for.


Okay, confession: we made this on a solo Friday night in the office kitchen and demolished half the tin straight from the oven (no regrets). It’s that good. Layers of rich vegan chocolate cake, scoops of creamy ice cream, all flooded with a bold shot of espresso that turns everything into a gooey dream. Vegan? Yes. Sustainable? Obviously (more on that in a sec). Effortless? You bet.


The star of the show: Bezzera pods We played matchmaker with all our blends (perks of the job) and Bezzera won hands down. Raw cacao vibes, a whisper of nutmeg, and that cheeky cardamom kick? It’s basically chocolate’s spicy soulmate (and intense enough to stand up to dessert without getting lost). Trust us, one sip and you’ll get it.


The recipe (serves 4 polite people or 1 very happy you over a weekend)


 

Ingredients:


• 200g good dark vegan chocolate (don’t skimp here)
• 200ml coconut cream
• 150g plain flour
• 100g coconut sugar (or whatever you’ve got)
• 30g cocoa powder
• 1 tsp baking powder
• Pinch of salt
• 200ml plant milk
• 80ml neutral oil
• 1 tsp vanilla
• Vegan vanilla ice cream (the scoopable kind, obviously)
• 4 fresh espresso shots from Bezzera pods
• Optional flair: crushed hazelnuts or extra chocolate shavings (because why not?)

 

How to pull it off (zero stress)


1. Crank the oven to356°F and line a small loaf tin (or ramekins if you’re going individual – cute).

2. Melt the chocolate with the coconut cream – gentle heat, lots of stirring (think of it as foreplay for dessert).

3. Mix the dry stuff (flour, sugar, cocoa, baking powder, salt). Add the wet (plant milk, oil, vanilla, half the melted chocolate). Stir just enough – we want fudgy, not bouncy.

4. Bake 25-30 mins. It’s ready when a skewer has moist crumbs (underdone is the goal here, shh). Cool a bit – still warm is key.

5. Slice (or attack directly), pile on ice cream like you mean it.

6. Brew those Bezzera shots piping hot and pour slowly – watch the melt happen (pure theatre).

7. Scatter nuts or shavings if you’re feeling fancy. Devour immediately.

 

Hot tip: Bake ahead, re-warm gently, then hit with cold ice cream and hot coffee right before serving. The temperature tango is everything.


Oh, and because we’re us – those pods? Compostable, disappearing back to earth quicker than bad dates (no landfill lingering). Cafe-quality coffee, zero drama for the planet.


Self-love level: expert. Go make it – you deserve this kind of delicious nonsense.


Whipped this up and survived the swoon? (Barely?) 


Tag us in your messy masterpieces – we live for it. You can find us here: Pod&Parcel and @podandparcel.


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