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Topic: Best chocolate cake in the world (vegan)  (Read 1366 times)
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« on: February 03, 2005 09:22:59 AM »

This is the cleverest, tastiest, quickest most foolproof cake recipe idea I've ever found.

230g/ 4oz raw can sugar
8tsp cocoa or carob powder
1 tsp sea salt
340g/ 12oz whole wheat flour
1 1/2 tsp bicarbonate of soda (baking soda)
180ml/ 6 fl oz vegetable oil
2 tsp vanilla essence
4tsp cider vinegar or wine vinegar
400ml/ 1/3 pint cold water

Basically the recipe is just throwing everything together and cooking.

1. Thoroughly mix the sugar, cocoa, salt, flour and soda dry in a bowl

2. Add the oil, vanilla essence and vinegar. Pour the cold water over the mixture

3. Combine well with a fork but don't beat.

4. Pour into two greased sandwich tins. (I line them with greaseproof paper) and bake in a moderate oven 350* F/ 180*C/ Gas mark 4 until the cake springs back lightly when pressed. About 40 minutes, but use your own judgement on this one.

To top it.

55g/ 2oz vegan margarine
30g/ 1oz cocoa or carob powder
4tbs soya (soy) milk
140g/ 5oz raw cane sugar
1tsp vanilla essence

1. Combine everything save the vanilla essence in a saucepan and bring to the boil slowly

2. Boil for a minute

3. Remove from heat and beat until cold add the vanilla essence and spread the icing over the cake

I've used this as both a topping and filling before and it tastes wonderful however I prefer to put a layer of butter icing in the middle, you can make that by just combining vegan margarine with icing sugar and unrefined caster sugar.

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