Thursday, May 26, 2011
Vegan Chocolate Cake
Though this cake does have some cocoa in it, there isn't a terribly strong chocolate flavor. Nevertheless, it is very moist and yummy, as well as being easy peasy to make. I recommend eating while still warm, about 20 minutes after taking out of the oven, though you can always heat it up a little later. Best served with a dollop of cream or ice-cream, and fresh fruit- I would go with some form of berry!
1 1/2 cups unsifted all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tspn bicarbonate of soda
1/2 tspn salt
1 tspn vanilla essence
1 tbspn apple cider vinegar
1/2 cup sunflower oil
1 cup water
Preheat oven to 190 C/ 375 F. Grease and flour a 20 cm cake tin.
Combine the flour, sugar, cocoa powder, soda and salt in a medium bowl. Make a well in the center of the mixture and add the vanilla, vinegar and oil. Fold in the ingredients, and then gradually stir in the water. Continue stirring until thoroughly blended, but don't overmix.
Pour all the batter into the prepared cake tin, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Don't overbake!
Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin onto the wire rack to cool further. If you wish, sift confectioner's sugar over the top, and then serve on a plate, with berries and cream.
(This recipe was taken and adapted from one for Chocolate Cake Express, on the website www.food.com)