So this year I was tasked with making a vegan birthday cake for my very much vegan husband. Being his usual self he had said he was happy to go without but I like to spoil him on his birthday and having a big, candle laden cake is a part of that.
I must admit I was a bit sceptical when I came across this recipe but the result completely surprised me. The only way I can describe it is as the most rich, chocolatey, moist cake you will ever find. It tastes just like a double chocolate muffin and you definitely can’t tell it apart from your average non-vegan cake. Except that it might, dare I say, be better?!
If you haven’t already run for the hills at the sight of the vinegar on the ingredients list, then give it a go. I think you’ll be more than pleasantly surprised.
200g plain flour
200g caster sugar
4tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
5 tbsp vegetable oil
1 tsp vanilla extract/essence
1 tsp white vinegar
Preheat oven to 180 C / Gas 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.
Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared tin and bake at 180 C for 45 minutes. Remove from oven and allow to cool.
P.s. For icing I used dairy free margarine, icing sugar, vanilla essence and lots and lots of cocoa powder.