Many of my vegan friends are constantly trying to get their families, friends and partners to try their food and a lot of the time it is tried, but with a great eye roll and a ‘yes, very nice’. I found a lot of the cakes I have tried, which are vegan friendly, are either quite dry or are not baked. Not that the cake needs to be baked to be a cake, but there is a definite consistency difference between a raw food cake and a baked cake. Too, a lot of the time you will find vegan cakes to be slightly dry or lacking something, so that is why this cake has a delicious chocolatey syrup on top to keep it moist.
This recipe I have had in my mythical recipe store for eons, given to me by a lovely person who’s name is in the title. I really hope you enjoy it as much as I did, and do, this cake is a shining beacon of light for veganism.
What you will need for the cake:
- 1 and a half cups of plain flour (if you wanted to make it gluten free, you can just use gluten free flour)
- 1 and a half cups of brown sugar
- 6 tablespoons of cocoa, sifted
- 1 and a half teaspoons of bi carbonate of soda
- 1 teaspoon of salt (I know it sounds like a lot, but it will make the chocolate taste killer)
- 1 and a half cups of water
- 1/2 cup of mild flavoured vegetable oil (I use canola)
- 3 tablespoons of white vinegar
- 4 teaspoons of vanilla extract
- 75 grams of dark chocolate (dairy free) finely chopped
What you will need for the chocolate syrup:
- 1/2 cup water
- 1/2 cup of icing sugar
- 1 teaspoon of cocoa
- 100 grams of dark chocolate, roughly chopped
So what do you do …
- Line your baking tin, I use a 20cm round one, with baking paper and preheat the oven to 180 degrees Celsius.
- Combine your dry ingredients for the cake in a bowl and mix then together.
- In a jug, mix the water, oil, vinegar, and vanilla and then add that to the dry ingredients.
- Stir in the chocolate and then pour it into the tin.
- Bake for around 25-30 minutes until a skewer inserted into the middle of the cake comes out clean.
- Now, while the cake is in the oven, it is time to make the unctuous syrup. Heat the water, icing sugar and cocoa until boiling and syrupy – this make take a little while but you want it to be syrupy. When it has thickened, add the chocolate and then whisk to remove any lumps to melt the chocolate. (tip: before you add the chocolate, remove the pot from the stove. It should melt easily, but if it doesn’t put it back for a short minute.)
- So when the cake it ready, take it out of the oven and (leave it in the tin) poke teeny holes in it with a skewer. While it is STILL WARM, gently pour over the syrup and allow it to cool completely before you take it out of the tin.
Feel free to add fruits or nuts into the mix before baking as well; I found raspberries are pretty amazing as are hazelnuts and walnuts :3
I hope you enjoy the cake 🙂 It might not really be good for your pocket money, but a lot of it should already be in your cupboard less the chocolate. It is definitely worth the luxury of the chocolate purchase.