Tag Archives: sponge

Vegan

Vegan Chocolate Cake

For the cake

190g SR flour
225g sugar
50g cocoa powder
1 teaspoon baking soda
½ teaspoon salt
240ml warm water (you may substitute this for coffee if you want a deeper taste)
1 teaspoon vanilla extract
80ml vegetable/Coconut oil
1 teaspoon white or apple cider vinegar

For the glaze

115g sugar
4 Tablespoons margarine or vegan butter substitute
2 Tablespoons soy milk
2 Tablespoons cocoa powder
2 teaspoons vanilla extract

1) Prepare the Cake

Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.

2) Prepare the Glaze

In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract.

3) Glaze the Cake

Pour the glaze onto cake and let it cool for one hour. This recipe makes 1, 8 x 8 inch square Vegan Chocolate Cake.
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Ok it doesn't rise much, but seriously... it's goooooood!
Unfortunately, the photo doesn't do it justice. :(
Note:  I find if you have a tin where the side comes off, if you pour the frosting on top while the cake is still in the tin and then leave it in the fridge over night.  The frosting becomes a viscous fudge of awesomeness!
IMG_20140209_125235
Vegan

Guinness Cake

Ingredients

for the cake

250ml Guinness
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
2 large eggs
1 tablespoon vanilla extract
275g plain flour
2 ½ teaspoons bicarbonate of soda

for the topping

300g cream cheese
150g icing sugar
125ml double cream (or whipping cream)

Method

  1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
  2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
  3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Vegan

Lemon Drizzle Cake

For the Cake:

125g Soy Spread
175g caster sugar
2 egg substitute
zest of 1 lemon
175g self raising flour
pinch of salt
4 tablespoons soy juice
23x13x7cm loaf tin greased and lined

For the syrup:

juice of 1 and a half lemons
100g icing sugar

For the glaze:

juice of 1/2 a lemon
150g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.
Grease and line your loaf tin well.
Cream together soy spread and sugar and add egg substitute and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the soy juice.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze:

Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.  Make sure your cake is completely cool before drizzling with the glaze.