(These are the berry version – mini cupcakes with raspberries, and raspberry glaze)
I actually use this recipe quite a bit, and not because it’s vegan, but just because it’s yum! The recipe gets a good workout during Lent, and is a great last minute recipe because I always have everything in the pantry. It’s also a great recipe for anyone with an egg or dairy allergy.
To change it up, you can add a cup of fresh or frozen berries and choose between the choc fudge icing, or the berry glaze. I actually think next time, I’ll use both.
Vegan Chocolate Cake
makes 20cm (8″) cake, 12 regular cupcakes, or about 4 dozen mini cupcakes
300g plain flour
50g cocoa powder
7 tsp baking powder (yes, seven)
200g caster sugar
1 tsp vanilla extract
1/2 cup sunflower oil (or vegetable oil)
350ml water (if you’re using scales, this is 350g)
1 cup fresh or frozen berries (optional)
Preheat oven to 170°C (340°F). Grease a 20cm round cake tin. Line the bottom with baking paper.
Sift flour, cocoa and baking powder into a large mixing bowl. Add the sugar and stir everything so it’s evenly mixed. Stir the vanilla, oil and water together and gradually beat into the flour mix to make a smooth batter. Gently stir in the berries, if using. Pour mix into the tin and smooth the surface with the back of a spoon.
Bake for 45 – 50 mins until a skewer inserted into the centre comes out clean. Leave to cool in tin for 5 mins, then turn out onto wire rack, peel off the paper and leave to cool. If making cupcakes, regular ones will take about 25 mins to bake, and mini ones about 15 mins.
When cool, cover with choc fudge, or berry glaze.
Choc Fudge Icing – this makes enough to cover top and sides, or top and middle of 20cm cake.
3 tbsp water
250g icing sugar
2 tbsp cocoa powder
1 – 2 tbsp hot water, extra
Place margarine and water in a pan and heat gently until the margarine has melted. Remove from heat and add the sifted icing sugar and cocoa powder, beating until smooth and shiny. Allow to cool until firm enough to spread. If it’s too thick, add a little more water.
Cut the cake in half (if you want) and spread just over half the icing on top. I sometimes put a layer of jam on first. Put the top of the cake on and cover with the rest of the icing.
*If you want to make this vegan, check that the margarine you’re using is milk free. I use Nuttelex.
1 1/2 cups icing sugar
2 tbsp strained fruit puree
Sift icing sugar into a bowl. To make the fruit puree, squash some berries in a sieve and collect the juice. Push the berries against the sieve with a spoon to get as much of the juice as you can. Gradually add the juice to the icing sugar, stirring to a thick paste. Spread over cake.