- Briony May
Vegan Chocolate Cake
I am a big fan of vegan baking, it can be delicious and fun! This is my chocolate vegan cake I have developed after quite a few fails (too dry, too stodgy, sponge falls apart!). This recipe produces a delicious, moist and light sponge that nobody will be able to tell is vegan. I made it most recently for a friend's son who wanted a cow shaped cake (yes I do see the irony in a vegan cake shaped like a cow!) and it went down really well, even with a 5 year old! I hope you like it!
Ingredients
600g self-raising flour
600g golden caster sugar
100g cacao powder
1.5 tsp baking powder
1.5 tsp salt
1.5 tsp xanthan gum
200ml dairy free spread, melted
400ml chocolate soya milk (I use Alpro)
250ml walnut oil (you can use vegetable oil)
1 tbsp vanilla extract
4 tsp instant coffee
100ml boiling water
Ganache (full instructions available on my other blog post https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan)
300g vegan chocolate
300ml coconut cream
¼ tsp salt
Method
Oven on to 180°C. Grease and line three 8 inch /two 10 inch cake tins.
Sieve flour, sugar, cacao powder, baking powder, xanthan gum and salt into bowl and whisk to combine.
3. In a bowl, combine melted spread, chocolate soya milk, vanilla extract and vegetable oil. Mix with a whisk.
4. Mix coffee with boiling water.
5. Pour wet mixture into the flour mixture and mix until combined (it will be quite thick). Add the coffee and mix again until well combined.
6. Divide mixture between cake tins. Bake for 30-35 minutes until a metal skewer comes out clean.
To make ganache, go to https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan
Vegan Chocolate Cake
Ingredients
600g self-raising flour
600g golden caster sugar
100g cacao powder
1.5 tsp baking powder
1.5 tsp salt
1.5 tsp xanthan gum
200ml dairy free spread, melted
400ml chocolate soya milk
250ml walnut oil (or vegetable oil)
1 tbsp vanilla extract
4 tsp instant coffee
100ml boiling water
Ganache (full instructions available on my other blog post https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan)
300g vegan chocolate
300ml coconut cream
¼ tsp salt
Method
Oven on to 180°C. Grease and line three 8 inch /two 10 inch cake tins.
Sieve flour, sugar, cacao powder, baking powder, xanthan gum and salt into bowl and whisk to combine.
In a bowl, combine melted spread, chocolate soya milk, vanilla extract and vegetable oil. Mix with a whisk.
Mix coffee with boiling water.
Pour wet mixture into the flour mixture and mix until combined (it will be quite thick). Add the coffee and mix again until well combined.
Divide mixture between cake tins. Bake for 30-35 minutes until a metal skewer comes out clean.
To make ganache, go to https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan
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