So yesterday I invited some good friends over for dinner last minute and wanted to make something scrummy for dessert.
Now there is nothing I like better than a good, moist (yes I went there, moist) chocolate cake. But, ever since I made the choice to go vegan, I’ve struggled to bake a cake that hit that sweet spot, especially for my non vegan dinner guests.
After a lot of messing around in the kitchen trying different recipes, I have found the perfect vegan chocolate cake. It’s light, moist (last time I swear) and super delish. It works just as well as a slice with a coffee or straight out of the oven with some vanilla ice cream (vegan of course).
For the cake
1 and a half cups of plain flour
1 cup of sugar (you can use coconut sugar if you like)
4 tbs of cacao
3 tsp of baking powder
Pinch of salt
Third cup of vegetable oil
One cup of water, room temp.
2 tbs white vinegar
1 tsp almond extract (or 2tsp of vanilla extract)
For the icing
1 cup of icing sugar
2 tbs of cacao
3 tbs melted vegetable based butter (I use Nutalex)
Tbs golden syrup
1 tsp nutalex
First preheat your over to 180 degrees Celsius (fan forced). Line a 20cm round cake tin with baking paper and a light coat of non-dairy butter (nutalex).
In a mixing bowl combine all the dry ingredients.
In a separate bowl, mix all the wet ingredients.
Then mix the two together. Make sure they are nice and combined.
Pop in the oven for 20-25 minutes, or until a skewer comes out clean.
And that’s it. Easy as!
The batter will have a slightly foamy feel to it – that’s good – it’s the ingredients reacting with each other to make all that chocolaty cakey goodness.
While your cakes cooking, make your pecans.
In a small pot, throw a handful of pecans, a tbs of golden syrup and a tsp of nutalex and mix in a low heat for 2 minutes.
Pop into a bowl and wait for them to cool before you smash them up (I leave a few whole as a little cute nut cake centerpiece).
Once your cake is out and cooled, make your icing (the icing is very gloopy when you first make it, so you’ll need to pop the whole cake into the fridge for 10 minutes, so make a space for it now).
Mix your icing sugar and cocoa then melt the nutelex butter and stir in (it should be easy to pour, but not too thin, so add a bit more melted butter if it’s too thick).
Gently pour your icing over your cake, sprinkle on the pecans and get that baby in the fridge to set (if you’re serving it hot I suggest cutting the cake and plating it up before adding the icing).
Now it’s time to sit back and enjoy the best darn vegan chocolate cake you’ve ever eaten.