Look at this beauty. I don’t think I’ve ever made such a rich, chocolatey, decadent and good-looking cake as this… and it’s vegan! Hard to believe, I know- but you simply would not guess it was dairy free. The only give away is that it’s particularly crumbly, but I quickly got over that because the taste is so damn good.
I found the recipe online and altered it slightly with what I had in the cupboards. (you can find the recipe here.)
For the cake
- 400g (16 oz) self raising flour
- 300g (12 oz) caster sugar
- 100g (4 oz) cocoa powder
- 2 teaspoons baking powder
- 1 large pinch salt
- 200ml (8 fl oz) vegetable oil (I used rapeseed)
- 2 teaspoons natural vanilla extract
- 1/2 teaspoon white wine vinegar (I used apple cider)
- 450ml (18 fl oz) water
For the fudge icing
- 300g (12 oz) icing sugar
- 80g (3 oz) vegan margarine
- 100g (4 oz) vegan dark chocolate
- 80ml soya milk (I used almond)
- 25g (1 oz) cocoa powder
- Put the self-raising flour, sugar, cocoa, baking powder and salt in a bowl and mix well.
- Pour over vegetable oil, vanilla and vinegar, and then the water. Beat thoroughly with a whisk. Pour the mixture into two greased and lined 20cm (8″) round sandwich tins.
- Bake for about 25 minutes at 200 C / 180 C fan / Gas 6, or until firm and springy to the touch and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 5 minutes then turn out on to a cooling rack, remove the greaseproof paper and leave to cool completely while you make the icing.
- Put all the icing ingredients in a pan and slowly bring them to the boil over a low heat, stirring constantly. Boil for one minute then remove from heat.
- Leave the icing to cool. Beat the icing occasionally while it cools, so that lumpy crystals don’t form. You can add vanilla extract at this point if you like.
- Once the icing has cooled, spread 1/3 of the mixture over the first layer of the cake. Place the other layer on top and cover with the remaining icing. Use a spatula or palette knife to spread it round the sides.
Finally, I topped with fresh raspberries and sprinkled with cocoa!
Safe to say I made a small mess!