Sunday, 18 October 2009
Best chocolate cake ever
I made this cake yesterday and it was so good hubby and I ate it ALL. It is very, very easy and will make an 8x8 (or 9x7)" cake--so nice and small, just enough for 2 people to have cake 3 times in one day! Ha ha
Preheat oven to 180C. Grease a cake pan and set aside.
In a bowl, combine:
200g wholemeal spelt flour
150g raw cane sugar
1 tsp salt
1 tsp bicarbonate of soda
5 tablespoons of cocoa powder
In a jug, combine:
6 tablespoons peanut oil
1 tsp vanilla
1 tsp cider vinegar
Mix wet ingredients into the dry and pour batter into greased pan. Bake until done.
While it's baking, combine the following in a saucepan:
2-3 heaping tablespoons cocoa
enough water to make a medium thick paste
Heat and stir until the sugar starts to melt and grains disappear. Add soy milk a tiny bit at a time to loosen up the mixture and stir and boil until it is glossy and thickening. Remove from heat, cover and set aside while the cake finishes baking. (I know these instructions are a bit vague, but I always eyeball this and do it by feel, so I'm not sure how to describe it. To be honest, I didn't measure the icing ingredients but just dumped stuff in the pan. You could always get a vegan icing recipe somewhere else online, but avoid ones that call for vegan margarine. Ick!)
When the cake comes out of the oven, allow it to cool a bit, then pour and spread the icing gently over the warm cake. It should not be too runny. It will firm up and make a glossy coating on the cake.
This cake is soft, moist, and the icing is fudgy. You would never know it's vegan or that it contains wholemeal flour. Now, if I could figure out a way to get rid of the sugar...
You could use different flour, different oil, and different 'milk'. You could use almond extract instead of vanilla...doesn't matter. Play around with it. But above is the exact recipe I used yesterday.