Vegan Chocolate Cake


RECIPE 1. A fudge vegan cake recipe.
Quite a dense but yummy cake.
Makes 2 round 20 cm (8”) cakes.

660 g (22 oz) Sugar
420 g (14 oz) Flour or 2+1/4 cups
90 g (3 oz) Cocoa Powder or 3/4 cup
3 teaspoons Baking Powder
6 tablespoons Flaxseed Meal
3 teaspoons Vanilla
300 ml (10 fl oz) Canola Oil or 1+1/4 cups minus 1 tablespoon
600 ml (20 fl oz) Water or 2+1/3 cups plus 1 tablespoon

Pre-heat the oven to 180°C (350°F).
Place the sugar, flour, cocoa powder, baking soda and flaxseed meal into a bowl.
Whisk together to get rid of any lumps and aerate the mixture.
Make a well in the centre and add the oil, water and vanilla.
Mix together with electric mixers until just combined.
Pour into two lined and greased 20 cm (8”) round baking tins.
Bake for 20 to 25 minutes.
The cake is done when a knife inserted into the centre comes out clean.

RECIPE 2. A more airy textured vegan cake recipe.
(Lighter but not as chocolate flavoured.)

270 g (9 oz) Plain Flour or 1+3/4 cups
1 teaspoon Baking Powder
180 g (6 oz) Sugar or 3/4 cup plus 1 tablespoon
3 teaspoons Cocoa Powder
300 ml (10 fl oz) Almond Milk or 1+1/4 cups minus 1 tablespoon
150 ml (5 fl oz) Vegetable Oil or 3/4 cup plus 1 tablespoon
60 g (2 oz) Golden Syrup or 3 tablespoons
1/2 teaspoon Vanilla

Preheat the oven to 180°C (350°F)
Grease and line two 20 cm (8”) round baking tins.
Sift together the dry ingredients.
Make a well in the centre.
Add the wet ingredients.
Mix with electric beater until just smooth.
Bake for 25 to 30 minutes.

Vegan Frosting Recipe

Vegan Ganache:
70 ml (2.3 fl oz) Almond Milk (or you could use soy milk / rice milk)
210 g (7 oz) Vegan Chocolate
Combine the almond milk and chocolate.
Heat in the microwave for 30 second increments, stirring each time.
Once smooth leave to chill.

Vegan Buttercream:
630 g (21 oz) Icing Sugar or 5 cups
240 g (8 oz) Vegan Margarine or 1 cup plus 2 tablespoons
Beat together the icing sugar and margarine until smooth.
Add the ganache to the butter cream and beat together well for a rich vegan chocolate frosting.

Tempered Chocolate for the bow and lid.
50 g (1.75 oz) Almonds or 1/2 cup – for the lid
360 g (12 oz) Assorted Fresh Fruit – washed and dried.
Create the bow and the lid.