On Friday it was my dad’s birthday. None of my family are vegan, so any chance I get to cook or bake for them I LOVE(!) because I can show them how delicious vegan food can be. This meant I took full charge of baking his cake…
I warn you, before we go any further, this cake is EPIC. Honestly, you can’t even tell it is vegan. My family were so surprised and they all agreed that if all cakes tasted like this one then they definitely don’t need any dairy or eggs. The cake itself isn’t too sweet, but combined with the icing it is the perfect balance, I think to top it all off it needs some soya cream and then voila it is divine.
FOR THE CAKE
- 360ml soya milk
- 3tsp classic cider vinegar
- 160ml olive oil
- 300g self raising flour
- 270g unrefined caster sugar
- 100g cocoa powder
- 2tsp baking powder
FOR THE FROSTING
TO MAKE THE CAKE
- Preheat the oven to 180 degrees.
- In a large mixing bowl, add the soya milk and cider vinegar and leave to sit for a few minutes.
- Measure out the olive oil, flour, sugar, cocoa powder and baking powder and then add all of these to the bowl.
- Using a food hand mixer (or just a spoon) beat together all the ingredients until the mixture becomes lighter and slightly fluffy. Add more soya milk if needed.
- Divide the mixture into two baking tins, make sure the tins are lined and greased so the cakes do not stick.
- Bake in the oven for about 25 minutes, I would recommend checking them after 25 minutes and then possibly baking them for another 5 minutes if needed. (Test them with a skewer and if it does not come out clean then the cake needs to cook for a little longer.)
TO MAKE THE ICING
- Melt the chocolate in a pan and leave to cool for a few minutes.
- Add the butter and beat together.
- Gradually sift in the icing sugar until the icing is the consistency you want.
- Decorate the cake when it has cooled,
- and ENJOY!
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