As November is ‘World Vegan Month’ we’ve rustled up a vegan-friendly but nonetheless indulgent chocolate cake recipe that is sure to be a hit with vegan and non-vegans alike.
For the cake you will need:
155g all-purpose flour
125g cup sugar
40g cocoa powder
1 teaspoon baking soda
½ teaspoon salt
125ml warm water (you may substitute this for coffee)
1 teaspoon vanilla extract
40ml cup vegetable oil
1 teaspoon white wine vinegar
For the icing you will need:
4 tablespoons margarine or vegan butter substitute
2 tablespoons soy milk
2 tablespoons cocoa powder
2 teaspoons vanilla extract
Begin by pre-heating the oven to 350F/117C.
Follow this by greasing an 8x8inch square pan. Then mix together the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Carefully pour the mixture into the tin and then bake for 30 minutes.
Once the cake looks like it is cooked through, remove from the tin and cool on a cooling rack.
Whilst the cake is cooling, you can begin to prepare the icing. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Once it reaches a boil, turn the heat down and allow the mixture to simmer for a further 2 minutes. Following this, switch off the heat entirely and stir for an additional 5 minutes, adding in the vanilla mixture as you stir.
To finish, gently pour the glaze onto cake and let it cool for one hour. Decorate the finished cake however you please, but be careful to avoid garnishing that contain dairy or animal products.