Party Piece Vegan Chocolate Cake
Some vegan recipes are a bit complex, or use a few too many ingredients for more liking. I wanted to see what would happen if I paired a chocolate cake recipe down to almost nothing. The result: a really nice sponge cake made without specialist ingredients and easy for a baking beginner. for my party piece I scribble the recipe down on a paper napkin to share with others.
This recipe should make 8 generous portions of Party Piece Vegan Chocolate Cake and can be ready to eat, warm from the oven, in little over an hour. It's been extensively tested on the good people of Hastings, UK, and half of them have no idea it's vegan! Haha!
Find more Chocolate recipes on Veganbaking.net
Party Piece Vegan Chocolate Cake Recipe3 cups white self-rising flour
2 cups of white granulated sugar
1 cup of cocoa powder
1 teaspoon of baking powder
1 cup of light vegetable oil
2 cups of water
some jam or jelly for the filling- strawberry is nice
Preheat your oven to 340F (170C). Lightly oil 2 round 8" cake tins.
Pour the flour, sugar, cocoa powder and baking powder into a bowl (you won't need to sieve unless you have been using your bag of flour as a foot rest).
Mix the vegetable oil and water together, stir quickly into the dry ingredients.
Divide the batter between the 2 cake tins. Bake for 20-25 minutes. Test with a thin knife to see if cooked, the inserted knife will come out clean.
Rest on wire racks for 25 minutes. Use a knife to carefully ease the cakes from the tins.
Spread jam over one half, and pop the other half on top. Dust with cocoa or icing sugar if you feel like it. The one in the picture is decorated by a simple frosting and topped with strawberries, but you really don't need to go to that kind of effort.
Get a price on the 8 Inch Round Cake Pan I Recommend at Amazon.
Not half bad!
I just made this. It fixes some of the things I don't like about other vegan chocolate cakes. The only issue I have with it is that the texture isn't quite perfect--the top is a bit crisp and the inside a bit too moist, which is a problem I've encountered in the other vegan cakes I've made--so I'm going to try it again with an egg replacer and see what that does, and then maybe look at ramping up the baking powder. I have no idea what I'm doing, but this is the first vegan chocolate cake recipe I've made that I would feel good about serving to other people. The flavor isn't bad, but since I'm a chocolate-in-your-face kind of person, I'm also going to try it with Hershey's Special Dark cocoa (extra cocoa solids get added back in), a touch of instant coffee dissolved in the water, and chocolate extract.
I just made this on a spontaneous whim and oh my GOD it's good! I added vanilla essence too because I found some in the cupboard and thought why not. Incredible cake.