Vegan Chocolate Cake (Egg and Dairy Free)
Chocolate doesn't ask silly questions. Chocolate understands. - Unknown
That's so true, isn't it? Sometimes I feel chocolate understands me so much better that my husband. When I'm sad or depressed or craving for it's love and attention, it just lets me have it without any complaints. I don't think husbands can ever do that :D
The food that I crave about most is anything that's made with chocolate, especially dark one. Chocolate cookies, chocolate cake, chocolate milkshake...anything that's got chocolate in it, I'm ready to dive in!
After I had made the vegan version of chocolate cupcakes, which has been one of the most viewed recipes on my blog, I wanted to create the same magic in a chocolate cake. Well guess what, this version is even better. It's got a chocolate frosting as well after all. It's completely optional though, but why do you want to miss it? Besides, it's so quick and easy to make. With just two bowls and the batter prepared like a muffin, what can be more simple?
This cake has got a deep chocolate flavor with the addition of cocoa. The texture is moist and not dry (which sometimes happens with chocolate cakes). Do keep one thing in mind: the batter should have a a soft drop consistency. When I made the cake, the consistency was quite thick which would have happened because of the flour's absorbency rate. So the next time I make it, I'll increase the water by about 50 ml / 1.5fl ounces.
The measurements mentioned below are original, as printed in the recipe.
Makes a two layer 8 inches / 20 cms or 9 inches / 23 cms cake.
Recipe Source: Cake by Rachel Allen
For the Cake
450 grams / 1lb / 4 cups plain or all purpose flour
50 grams / 2 ounces / scant 3/4 cup cocoa powder
2 teaspoons baking powder
2 teaspoons soda bi carb or baking soda
125 ml / 4.5fl ounces / 1/2 cup canola or any other flavorless oil plus extra for greasing the cake tin
2 tablespoons white wine vinegar or apple cider vinegar
2 teaspoons pure vanilla extract
300 ml / 1/2 pint / 1 plus 1/4 cups water
300 grams / 11 ounces / 1 plus 1/2 cups caster or superfine sugar
For the Frosting
125 grams / 4.5 ounces soya spread
300 grams / 11 ounces / 2 plus 3/4 cups icing or confectioners sugar, sifted
50 grams / 2 ounces / scant 3/4 cup cocoa powder, sifted
1 tablespoon pure vanilla extract
sprinkles for decoration, optional
Preheat the oven to 170 degrees C / 325 degrees F. Line and grease two 8 inches / 20 cms or 9 inches / 23 cms normal or loose bottom cake tins.
In a bowl, sieve together flour, cocoa powder, baking powder and soda bi carb. Whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.
In another bowl or measuring jug, beat the oil, vinegar, vanilla, water and sugar using the same hand held whisk.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Pour the batter equally in the prepared cake tins and bake for about 25 to 30 mins or until a cake tester inserted comes out with a few moist crumbs attached to it.
Place the tins on a wire rack to cool for 10 mins. Remove the cakes from the tins and place the wire rack to cool completely.
Meanwhile, prepare the frosting. Using a hand held or a stand mixer with the paddle attachment, beat all the ingredients together on full speed for 4 to 5 minutes or until light and thick.
Place one of the cakes on a serving plate or a cake stand, right side as the base. Spread half of the frosting on the cake. Place the second cake on the cream and press a little. Spread the other half of the frosting on top. Decorate with sprinkles.
Storage Suggestions: This cake will keep well in the refrigerator for upto 5 days when stored in an air tight container.