VEGAN CLASSIC CHOCOLATE CAKE

One of my children doesn't like chocolate. I know right? But the rest of us love it and this is a great recipe for a delicious cake which works for vegans, vegetarians, dairy free folks and of course, those with no dietary restrictions.

 This is a really simple and delicious large cake developed by Louise Palmer-Masterton, founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients.  

It's a versatile recipe that can be served in many different ways. You could make a large rectangular cake with a layer of ganache on top. You could also make a double layer round cake with buttercream inside and ganache on top. Louise said:"We have made it into a vegan black forest gateau, and it’s the perfect cake for a kids’ party."

 

Serves 12

INGREDIENTS

The cake

3 cups self-raising flour

2 cups sugar (I use soft dark brown)

1 ⅔ cup cocoa powder

2 tsp baking soda

¼   tsp salt

2 cups of water

1 cup oil 

¼ cup apple cider vinegar

4 tsp vanilla extract

          

Chocolate ganache icing

1 bar dark chocolate

1 tbsp coconut oil

⅓ cup soya/oat cream

3 cups (ish) Icing sugar

 

DIRECTIONS

1)    Mix the dry ingredients in one bowl

2)    Mix the wet in another bowl

3)    Mix the wet and dry ingredients together (do not over mix)

4)    Pour the mixture into a large greased and lined baking tin. 

5)    Bake 30-45 mins at 180c. The middle of the cake should be firm to touch, and a knife should come out clean when inserted gently into the middle of the cake. One large cake will take longer than two small ones.

Chocolate ganache icing

1)    Melt the chocolate, and oil and soya/oat cream together.

2)    Add the icing sugar bit by bit until you have a thick, but just about pourable, consistency. 

3)    Then spread over the cake quickly before it sets!