A friend of mine asked me to make her a vegan chocolate cake. I said ok and I went searching for a recipe. When I made it, she shared it around, with one person even wanting the recipe so if you're vegan or not I am sure you will like this recipe.
Ingredients For the Cake 1 1/4 cup self raising flour
1/3 cup rice bran oil
1 teaspoon of cider vinegar
1/2 teaspoon baking powder
1 cup warm water
3/4 cups sugar
1/3 cup raw cacao powder or unsweetened cocoa
For the Glaze
2 tablespoons of raw cacao powder or unsweetened cocoa
4 tablespoons of olive oil spread or margarine
2 tablespoons of almond milk or soy (see notes)
1/4 cup of sugar plus two tablespoons
Preheat the oven to 180 degrees Celsius or 160 degrees fan forced.
In a bowl add the wet ingredients for the cake. Rice bran oil, apple cider vinegar, warm water.
Next add in the sugar and bicarbonate soda.
Sift in the flour and raw cacao or cocoa powder.
Blend on high for 1-2 minutes scraping down the sides.
Grease a square cake tin with margarine and flour so that the batter won't stick.
Pour the cake batter in and make sure it's even.
This is the consistency of the cake in the cake tin ready to bake
Place the cake into the oven and bake for a half an hour.
While the cake is baking I make the glaze by adding all the glaze ingredients to a small saucepan on high heat.
Add all ingredients to the saucepan and stir constantly until all has melted
Stir constantly until the sugar dissolves and the margarine has melted.
Turn the heat to low and stir constantly for 2 minutes.
After 2 minutes take it off the heat and continue to stir constantly for 5 minutes.
Glaze is ready when it looks like this
Set the glaze aside until the cake is cooked and cooled down.
When the cake has come out of the oven I found the best way to get it out is to flip it upside down onto a square plate and then put another plate on top of it and quickly but gently flip it up the right way.
Once the cake is up the right way and has fully cooled down, pour the glaze onto the centre of the cake and spread it out. The glaze is a little thin and will spill over the edges but it looks great and it tastes really good.
To serve this leave it for half an hour at least for the glaze to soak in. It makes the cake really moist and it so much better to eat if you wait.
Whole cake glazed and ready to eat
The glaze can also be put in the fridge. I had left over and it went a bit firmer so you could try putting it into the fridge and trying to spread it on like traditional icing sugar if you like.
Notes For this recipe any milk will work. To make it vegan almond, macadamia, coconut, rice mil or soy would work.
Also olive oil spread and margarine both work for this too to make it vegan, so just use whichever one you have.