I often get cravings for chocolate cake but it tends to be when there is not a chocolate cake in sight and I don’t want to leave the house to go get one. Since I’m trying out more vegan foods, I thought I’d give a vegan chocolate cake a go and I was pleasantly surprised! It turned out really tasty, light and fluffy and you’d never know things had been substituted.
240g gluten free self-raising flour blend
160g caster sugar
60g cocoa powder
175g vegan butter
300ml coconut milk
1 tsp apple cider vinegar
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. bicarbonate of soda
Pinch of salt
For the frosting:
3 tbsps. softened vegan butter
1 tbsp. coconut milk
2 tbsps. cocoa powder (you might need more to taste)
2 tbsps. icing sugar (you might need more to taste)
Preheat then oven to 180 degrees C and grease a large cake tin. Add all dry ingredients to a large bowl and mix. In a separate bowl, add the cider vinegar to the coconut milk then add this to the dry ingredients and mix thoroughly until you reach a smooth, thick mixture.
Pour the mixture into the cake tin (or split between two if you want a layered cake) and pop in the oven for approx. 40 minutes, until the cake is baked through.
Prepare the frosting and once the cake is baked and cooled, spread the frosting over the top.
Enjoy with ice cream, cream, fruit or on its own!