The Greatest Vegan Chocolate Cake In The World
When I first became vegan I found several recipes for Vegan Chocolate cake. They all required odd ingredients and didn't rise very well. I took those recipes - adapted and changed the ingredients until - it was perfect! Give it a go. The ingredients should be easily found in most kitchens and the recipe is foolproof. I am also a diabetic and, so long as I take it easy, this recipe isn't too bad on my blood sugars (you could try adjusting the amounts of sugar you use).
Ingredients:
- 6ozs (170g): Granulated sugar
- 6 tsp: Cocoa powder
- 1tsp: Salt (or low salt)
- 9ozs (255g): Self-raising flour
- 1tsp: Baking soda
- 135ml (1/2 cup): Vegetable oil
- 1.5tsp: Vanilla extract
- 3tsp: Cider vinegar (or wine vinegar)
- 300ml (1 1/4 cup): Cold water
Instructions:
- Pre-heat the oven to 350ºF/180ºC/Gas Mark 4.
- Add all of the dry ingredients into a mixing bowl.
- I normally mix the dry ingredients together using a balloon whisk.
- Add all of the other ingredients to the bowl.
- Combine the ingredients using the whisk - don't beat.
- Pour into two 7” non-stick cake tins.
- Bake for 25-30 minutes, until a knife comes out of the cake clean.
- Remove from the tins and cool on a rack.
Filling:
Although I like this cake with vegan margarine, it's even nicer with a bit of chocolate. I normally melt a bar of plain chocolate in the microwave (on low, stir regularly). I then beat an equal amount of vegan margarine into the melted chocolate. This mixture spreads easily onto the top of the cake and also makes a fantastic filling.
Don't stop there, try adding some fruit, orange zest, cherry jam filling, etc, etc. If you find something that really works, post a comment for everyone.
As you see, this recipe normally ends up as a Birthday cake, it is our family favorite, hope it becomes one of yours.
Enjoy!
