Vegan chocolate, yes. As for the butter, I’d substitute clarified butter (you heat it and remove the milk solids) or olive oil. Here’s an article about clarifying butter. https://food52.com/blog/5871-how-to-make-clarified-butter-and-ghee
I would use olive oil, but I'd use a recipe for a similar cake, one that calls for olive oil - like this one, an oft-requested family favorite, which I can assure you is excellent: https://www.nigella.com/recipes/chocolate-olive-oil-cake ;o)
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