Chocolate cake to start my 28 day vegan challenge! I am going to post a vegan recipe every day until Good Friday, 25 March. I hope you’ll join me in making these great dishes part of your lifestyle. This first recipe is fantastic. I nearly gave up hope of finding a chocolate cake recipe without eggs or dairy that you would actually want to eat. But I did, and here it is. The top may crack, but that shouldn’t be a problem if you turn it upside down before serving. And it doesn’t keep that well because it doesn’t contain much fat, so it is best served on the day. Try it and you too may be converted, nay hooked. Happy eating!
vegan chocolate cake
250 gr light brown sugar
300 gr self-raising flour
50 gr cocoa
3 tsp baking powder
80 ml vegetable oil
320 ml unsweetened milk substitute
2 tbsps lemon juice
160 gr dark chocolate
40 gr vegan margarine, cold
Sift all the dry ingredients into a roomy bowl.
Add the oil, milk and lemon juice and beat until smooth.
Pour into a cake tin measuring about 23 x 33 cm lined with baking parchment.
Bake at 190 degrees Celsius for about 40 minutes until a skewer comes out clean.
Allow to cool, then transfer onto a serving plate.
To make the icing, break or chop the chocolate into small pieces and melt over hot water or in a microwave. Stir it as little as possible while it is melting. When it has melted, take it off the heat and stir in the margarine cut into small cubes. If it is too soft to cut, add it to the melted chocolate teaspoonful by teaspoonful.
Now pour the icing over the cake in a smooth, shiny layer and let it drip down the sides. Allow to set before serving.