I have had this recipe for so long I cant even remember where it came from. It used to be stuck on the fridge on a scrap of paper, I even moved twice and it was still attached to the fridge, thankfully I had written it down before the last move !
Ever since my eldest son announced he was turning vegan, and I needed an alternative choice for the usual birthday cake, its been a firm favorite in our house as the cake of choice for birthdays and a fast go to for work or school functions.
You need nothing special recipe wise, everything can be purchased from your local supermarket. Everyone will be surprised when you tell them it’s egg and dairy free 😊
Vegan Chocolate Cake
2 1/2 cups flour
1 cup brown sugar
2 cups soy milk
1/2 cup Dutch process cocoa powder
2 teaspoons baking soda
Pinch of salt
2 teaspoons vanilla paste or extract
2/3 cup rice bran oil or vegetable oil
2 teaspoons white vinegar
Grease and line 2 x 20cm sponge tins with baking paper. Turn oven on to 180oC.
Sift flour,baking soda and cocoa powder together into a large bowl, add sugar and salt and stir to combine. In another bowl mix together oil, soy milk, vanilla paste and vinegar,whisk to combine. Pour the oil mix into the dry ingredients and mix well. The batter should be loose. Divide the mixture between the tins evenly and bake for 20 minutes or until the cake springs back on a gentle touch. Remove from oven and cool in tins.
Meanwhile make the frosting as below
1 x 500gram packet of icing sugar
1/2 cup Dutch process cocoa (use 1-2 Tablespoons more if required for a really chocolaty taste)
2-3 Tablespoons of margarine
1 teaspoon vanilla paste or extract
Hot water to combine to a smooth spreadable paste.
Sift icing sugar and cocoa together, add margarine and vanilla and stir to combine while adding hot water little by little until you get a nice thick spreadable consistency.
Put 1 cake onto a plate and spread with about 1/2 the icing leaving a 1-2cm gap right on the edge so it doesn’t all squeeze out when you put the second cake on top. Place second cake on top and cover top and sides with remaining icing.
You can make this a day ahead of time and it does keep beautifully, if there are leftovers, for a few days.