Kirstiie’s Chocolate Cake
I went to a Roller Derby vegan potluck the other week, and spoke highly to the fella on my return of the yummy vegan chocolate cake derby gal’ Disco made. I’m sure I could see some desire in his eyes for this cake, so I thought to myself; imma’ gonna’ make him one of his very own.
This is quite a feat; not just to muster the energy lately between derby practice, work and the dogs; but not the eat the bleedin’ thing before he gets home from work travel.
So I went out and grabbed the ingredients straight after work and got to work in the kitchen while I still had the motivation. And I’m glad I did!
- 450 g plain flour (whether it be gluten-free or organic)
- 35 g cocoa powder (I got the Hershey’s one that is pure cocoa powder and has no milk or casein in it)
- 6 g baking powder
- 6 g bicarbonate of soda
- 300 g caster sugar
- 125 ml oil – sunflower, or canola, plus a little extra for greasing
- 300 ml water
- 20 ml white vinegar
- chocolate icing, or topping of your choice, to serve (I’ll be using a chocolate glaze I picked up from looking at a few other recipes)
And, you’ll need a circle tray 25cm diameter. I grabbed a 22cm spring-form one, and it worked out just fine.
1. Firstly, make sure you buy all the needed ingredients!
2. Preheat your oven to 170C/gas 3.
3. Grease your cake tin about 22cm-25cm diameter, or two smaller tins, with a little pf the oil smudged around it to avoid sticking later on.
4. Sieve the flour, cocoa, baking powder, bicarbonate of soda and caster sugar into a large bowl.
5. Mix the liquids together and add them to the solids, whisking very well.
6. Pour the mixture into the prepared cake tin (or tins) and bake then for 20 minutes, until springy to the touch (ensuring the age old trick of popping in a cocktail stick and pulling it out clean, works). I found myself lacking cocktail sticks so used the point of a kitchen knife; that explains the somewhat unappealing holes in the cake (see image below) – but worry not, this will be covered when covered with the chocolate glaze.
7. To serve, top the cake with chocolate icing or the topping of your choice. Mine will be the below;
Kirstiie’s Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Mix up the mixture and spread onto your cake, I then added some thinly sliced almonds to the top of the cake. You could also add cherries and/or strawberries…