I have to start with a disclaimer: I’m not vegan. None of us are. Not even close. I still love making and eating this cake though. It’s rich and really chocolatey. It’s made entirely from store cupboard ingredients that I usually have knocking about so I can whip it up any time the cravings hit. Finally it’s an absolute blast to make with children – quick, easy, no scales required so you can even let them do the measuring. I haven’t ever costed it, but I’d imagine that (apart from the coconut oil for the icing) it’s pretty cheap, too. Have fun and don’t forget to let me know what you think.
Shame you can’t live on cake or I might even be persuaded to turn vegan…
So, take one of these:
1 1/2 cups plain flour
3 Tbsp. cocoa powder
3/4 cup sugar (any sort works, I use white granulated but feel free to experiment)
1 tsp. bicarbonate of soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 cup water
Preheat oven to 180 degrees C and line your tin if not using a casserole.
Mix the dry ingredients together first. If you have a smallish casserole dish (about 8″) you can make the cake straight into it, otherwise mix in a bowl as normal then pour into a lined cake tin, as we did.
Mix together the vinegar, water, vanilla and vegetable oil (if you use coconut oil you can make a scrummy chocolate coconut flavour that intensifies the coconut flavour in the fudge icing). Pour this over the dry ingredients and mix well until the batter is smooth. Scrape into tin. Don’t forget to lick the spoon (or find someone who’ll do this arduous duty for you).
Bake for about 35 minutes. Test it with a skewer to make sure it comes out clean. Allow it too cool if you want to add the fudge icing, or just hack it up right now and eat it warm (with or without ice cream – your call!).
Chocolate Fudge Icing
2 dessert sp Golden syrup
4 tbsp Coconut oil (or, if you don’t like coconut, butter or the non-dairy alternative of your choice)
4 tbsp Cocoa powder
1 cup Icing sugar
Put in same bowl and microwave on low heat until golden syrup and coconut oil have melted. Beat together hard – you’re looking for a smooth, thick, glossy consistency and texture. Feel free to add a little water if necessary, or a little more oil. Let’s face it – if it goes a bit wrong it’s still going to be *yummy*. Just eat it with a spoon, or keep adjusting until it’s right and if you end up with excess you can keep it in the fridge for a bit or make a second cake to top and stick in the freezer for, eh-hem, emergencies… like when you really really really need cake.
Now for some food-porn shots. Keep a tissue handy to mop up that drool, now!