Sometimes you just want to eat chocolate cake! I was trying to make vegan chocolate brownies and came up with this instead. I will continue to try and perfect the vegan brownie. It eludes me.
Anyway, back to the cake. It’s a delicious, fluffy cake and you can’t believe it is vegan.
“Some things are just wonderful like friendship and chocolate cake.”
Chocolate Cake
Serves 10-12 (small pieces)
Ingredients
2 & 1/2 cups plain flour
1 cup caster sugar
1 cup cocoa powder or 1/2 cup raw cacao powder (for a more bitter taste)
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
2 cups soy or almond milk
2/3 cup of canola or vegetable oil
1 teaspoon apple cider vinegar or you could use apple sauce instead (take one green apple, peel and core, dice into small pieces, boil in a little water and lemon juice until soft, mash and cool before using)
1 teaspoon vanilla essence
Frosting
1/2 cup vegan butter
1 cup icing sugar
1 teaspoon vanilla essence
1 tablespoon soy or almond milk (if you need it)
What do I do now?
Preheat the oven to 180 degrees celsius. Prepare your cake tin – I used a square tin but you could use a round tin or a loaf tin – whatever you like.
Mix all the dry ingredients together in a big bowl.
In a separate bowl whisk together the rest of the ingredients. Make a well in the centre of the dry ingredients and pour the wet ingredients into the dry. Mix until just combined. Don’t over mix or the cake will be tough not fluffy!
Bake for about 35 – 40 minutes.
Cool and then frost.
For the frosting – just mix everything together with a hand mixer. Just add more or less dry ingredients until you get the consistency you like.
Top with fresh raspberries, sprinkles or grated vegan chocolate. Whatever you like!
Anything else I should know?
I was trying to make brownies but it turned into a cake – was a delicious and happy experiment.
This is a great vegan chocolate cake – everyone who tried this one, loved it! Me too 🙂
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