Vegan Chocolate Cake

/ Categories Tricks of the trade, Recipes, Behind the scenes / Author:

Vegan Chocolate Cake

This week the pressure proved too much for the majority of the bakers in the Great British Bake Off tent with the challenges of Vegan week. However, with our handshake-worthy Vegan Chocolate Cake you can safely put aside your eggs and butter, for this week anyway!

Ingredients

A 23cm cake

For the cake
275g plain flour
100g natural cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
A pinch of salt
450ml soya milk or unsweetened soya milk
2 teaspoons red wine vinegar
320g caster sugar
320ml sunflower oil
2 tablespoons vanilla extract

For the chocolate icing
75g 70% chocolate
150g coconut spread
200g icing sugar

Instructions

  1. Heat the oven to 160°C. Grease the sides and base and line the base of 2 x 23cm loose bottomed round cake tins with baking parchment.
  2. Put the flour, cocoa powder, bicarbonate of soda, baking powder and salt in a large mixing bowl. Sift twice. In a separate bowl, whisk together the soya milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined.
  3. Spoon/pour the mixture evenly into the prepared cake tins ,place on a large baking sheet and bake in the preheated oven ( middle shelf ) for 45-50 minutes. A wooden skewer inserted in the middle should come out with no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink.
  4. Bake for an additional 5-10 minutes if necessary. Remove from the oven and let the cake cool in the tin for 10 minutes. Slide a table knife carefully around the inside edge of the tin to release the cake, then remove. Transfer the cake to a wire rack to cool for an hour.
  5. To make the icing start by breaking the chocolate into small chunks and placing in a heatproof bowl over a pan of simmering water ensuring that the bowl does not make contact with the water. Allow the chocolate to melt, stirring occasionally. Once melted allow to cool but not firm up. Place the coconut spread into a suitable sized bowl. Sift the icing sugar over the top and combine with electric beaters starting slowly and increasing the speed once the icing sugar is almost fully combined. Increase the speed and continue beating until the mixture becomes light and mousse-like. Add the melted chocolate gradually until fully combined. Decorate the cake with the chocolate icing

If you'd like to learn more about cooking for a vegan diet check out our four-week Everyday Vegan evening course, commencing Tuesday 6th November.

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