This vegan chocolate cake has done the rounds of our community. It’s been trotted out since all our kids were little – not necessarily because it’s vegan but because it’s yummy and has never let anyone down.
There are multiple variations ranging from sweeter to less fat needed, adding beetroot, using coffee or miso. How ever I make it, it’s lovely.
If I’m adding miso here’s what I do. Instead of the cup of cold coffee, mix up a cup of miso broth using 1 heaped tsp of miso in water. Allow to cool before using and omit the vanilla essence. This happened in an absence of coffee and was a wonderful combo!
Vegan Chocolate Cake
3 cups flour, sifted
2 tsp baking powder
6 Tbl dark cocoa powder
2 cups sugar (1.5 works fine)
1 tsp salt
3/4 cup vege oil ( or 1/4 cup oil + 1/2 cup beetroot)
2 Tbl vinegar
2 tsp vanilla
2 cups cold water (or 1 cup water + 1 cup cold coffee)
Heat oven 350
Bake 30 minutes
Allow to cool, sprinkle with icing sugar