In the kitchen
Vegan Chocolate Birthday Cake
Yummy moist vegan chocolate birthday cake
Course: Dessert
Suitable for: Vegan, Vegetarian
Ingredients
Cake
- 300 ml Soya Milk
- 1 tbsp White Wine Vinegar / Lemon Juice
- 150 Grams Margarine
- 3 Tbsp maple syrup
- 275 Grams Plain Rye Flour
- 175 Grams Brown Sugar
- 3 Tsp baking powder
- 1 Tsp Bicarbonate of Soda
- 4 Tbsp cocoa powder, OPTIONAL
- 1 Tsp Instant coffee granules, OPTIONAL
- Food Colouring, OPTIONAL
- Vanilla extract, OPTIONAL
Frosting
- 75 Grams Margarine
- 200 Grams Icing Sugar
- 4 Tbsp Cocoa powder
- 2 Tbsp Water
OR Sweet Potato Frosting
- 2 Sweet Potatoe
- 2 tbsp cocoa powder
- 2 tsp Vanilla extract
- 1 Tbsp Coconut Oil
Method
Cake
Place the soy milk in a bowl and add the vinegar or lemon juice and set aside to allow to curdle and look yoghurt / buttermilk
Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F)
Melt the margarine and syrup and set aside to cool slightly.
Sieve the flour, cocoa (option), sugar, baking powder and bicarbonate of soda into mixing bowl.
Pour the curdled soya milk mixture and melted margarine into the flour mixture and stir well until it becomes a smooth batter.
Divide the mixture into two prepared pans and bake for 30-35 minutes
Make the icing beat together all ingredients until smooth.
If making sweet potato frosting remember to bake the potatoes first
This is delicious, so moist and rich. The best vegan birthday cake I have ever made.
