Veghana's moist vegan chocolate cake
Cuts into 12 Slices
Butter/margarine for greasing
6 eggs (or 6 tablespoons of milled flaxseed mixed with a cup of water for egg replacement)
80g of unsweetened cocoa powder
¼ cup of boiling water
350g of plant butter or margarine
350g of caster sugar
230g of self-raising flour
2 rounded teaspoons or baking powder
120g of butter or margarine
60g of cocoa powder
3 teaspoons of water
500g of icing sugar
2 x 8inch/20cm baking pans
Grease the baking pans. Take a sieve and sift the cocoa powder into a bowl, add the boiling water, and make into a thick paste, add more water to get it smooth if you need to. Make sure you remove all the lumps. Add the rest of the cake ingredients and mix together with a wooden spoon or electric whisk if available.
Measure the mixture equally into the two pans. Bake in a preheated oven at 200C (Gas mark 6) for 20 mins until they are well-risen, careful not to overcook. Cool them and remove from the pans.
Whilst the cake is cooling, make the icing. Pour the butter very soften or melted into a bowl, use a sieve to add the cocoa powder and mix with the butter. Add the milk. Using small amounts at a time, mix in the icing sugar to make a glossy icing. When cakes are cool, spread the icing on the top of one cake the put the other on top like a sandwich, then spread the icing over the cake. Leave the icing to set in the fridge before serving.
The secret to keeping cake moist lies in your freezer. Even more important for egg-free cake. As soon as it is done in the oven, I remove the cakes from their trays then put them in the freezer on a plate on a folded towel to protect any food it may need to sit on. The reason is cake carries on cooking when removed from the oven, to ensure it doesn’t get dry, cut the heat and get a cake so much more lovely to eat.
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