This is a copy of the recipe posted on April 3rd, 2011 by LeeJ in Special Diets. Chocolate Cake -Vegan (egg, dairy, soy free, and failsafe-if you can tolerate a few amines with the cocoa)
Serves 20, very large cake. Or 24 cupcakes
650gms all purpose flour (or 3 cups)
70 gms cocoa powder (or a decent half a cup)
2tsp baking soda
1tsp salt
250gms sugar
220gms brown sugar
500mls water
250mls canola oil
1Tbs vanilla extract
Preheat oven to 180
Pop water, canola oil, vanilla, salt, sugar, brown sugar and baking soda into , mix on 4 for 20 seconds.
Sift in Flour and Cocoa, (I haven't attempted this without sifting), mix for 30 odd seconds until combined.
Bake 25-30 minutes, until toothpick inserted comes out clean.
Remove from oven and let cool for 10 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with Chocolate Vegan Buttercream.
To make a cake: divided the batter between 2 9-inch round cake pans that have been sprayed with non stick spray. sprinkle each layer with half the Chocolate chips (opt). Bake at 180C for 40 minutes. Let cake cool for 10 minutes, then invert onto a wire rack to cool completely.
Chocolate Vegan Buttercream
(makes perfect amount for 24 cupcakes or the cake option)
* 3C icing sugar
* 1/2C cocoa powder
* 1/2C marg
* 3 1/2 -4 tbls water
* 1 1/2tsp vanilla extract
Sift together icing sugar and cocoa powder into a bowl. Add margarine, water and vanilla and beat well with an electric mixer until frosting is smooth. I don't bother making this with thermie, as it only takes a minute to whip up with a hand held blender, and easier to clean up with a blender and bowl!
I have made this as birthday cakes for my little guy, and also for parties without allergies, non know the difference, it's just a lovely chocolate cake!
Recipe from the book 'The Vegan Lunchbox'
See a picture of the cake and read the reviews on the original posting
here.
