I made this cake recently to take on a visit to friends. It’s an old chocolate cake recipe I found on Taste.com years ago, which I’ve now adapted to a vegan version. It’s very simple, uses cocoa instead of chocolate and the only new ingredients needed are vegan egg replacer (I used ‘No Egg’ available from any large supermarket for a few dollars, soy or other non-dairy milk, and non dairy spread such as Nuttelex).
I also had some frozen raspberries on hand, so I used them to make a basic icing and then threw a few on top as well for good measure. I thought they might not be so nice being frozen instead of fresh, but as they thawed they went gooey and dissolved a bit into the icing, which I thought was quite nice. The cake was really moist and had the perfect balance of chocolate, sweetness and tang.
Here’s what you need:
- 1 and 1/3 cups self raising flour, or equal amount of plain flour with 1 teaspoon of baking powder mixed in.
- 1/2 cup of unsweetened cocoa powder
- 1 cup white sugar (could use raw though, or brown)
- 1 cup of soy milk mixed with 1 tbsp lemon juice (the original recipe called for buttermilk, this is a good way to make it vegan style)
- 2 teaspoons of ‘No Egg’ powder, mixed with 4 tbsp water (this makes equivalent of 2 eggs)
- 125g non-dairy butter, melted and cooled
- 1 teaspoon vanilla essence
Icing – 1 cup of icing sugar mixed with a few tablespoons or so of pureed raspberries. Fresh or frozen raspberries to top.
Chocolate Icing variation – mix icing sugar with cocoa powder and add soy milk until you get the right consistency.
- Preheat oven to 180 degrees Celsius.
- Grease a cake tin with canola spray and line the bottom with a round of non-stick baking paper.
- Sift flour and cocoa powder (and baking powder if using) into a large bowl. Stir in sugar.
- Combine soy and lemon juice mixture, prepared egg replacer, melted non-dairy butter and vanilla essence in a jug or bowl.
- Add wet and dry ingredients and beat with an electric mixer on low speed until combined, then on high speed for 30 seconds or so until the mixture thickens. Be careful not to over mix, it will loose it’s thickness and the cake will be dense.
- Without delay pour mix into the cake tin and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Ice once the cake is completely cool. Decorate how you wish!
Some other nice looking vegan chocolate cake recipes:
- Simple eggless chocolate cake (belesaaru.wordpress.com)
- Vegan Chocolate Cake (thedailysaladblog.wordpress.com)
- Vegan Beetroot dark chocolate and cherry cake (briansbakes.wordpress.com)