Page 89 - Vegan Food & Living (February 2020)

Wonderful wacky
chocolate cake

By Sara Kidd (sarakidd.com)
Serves 12 | Prep 20 mins | Cook 50 mins | Calories 245 (per serving)

DRY INGREDIENTS 1 Preheat the oven to 180°C/ 5 Pour the batter into the cake tin
175g (1¼ cups) plain (all-purpose) flour Gas Mark 4. Brush a 20cm (8in) and gently tap on the bench to
40g (¼ cup) cornflour (cornstarch) non-stick ring cake tin with a small release any air bubbles. Put into the
amount of oil and gently dust with a oven. Bake for 45-50 minutes on
225g (1 cup) white sugar
small amount of cocoa powder. Tap the middle rack or until a toothpick
75g (¾ cup) cocoa powder the tin upside down to release any inserted into the cake middle
1¼ tsp baking powder excess cocoa powder. comes out clean.
½ tsp bicarbonate of (baking) soda 2 Sieve all the dry ingredients into a 6 Let cool for 10 minutes, then gently
large mixing bowl and mix together. tip the cake out onto a cooling rack
¼ tsp salt
WET INGREDIENTS 3 Measure out the soy milk and to completely cool.
240ml (1 cup) soy milk vinegar and mix together, it will 7 Once cooled, ice with vegan
become thick and turn into chocolate buttercream.
1 tbsp white vinegar
buttermilk. Add the oil, water and
120ml (½ cup) vegetable oil vanilla and mix well.
120ml (½ cup) warm water 4 Make a well in the flour and pour
2 tsp vanilla extract in the wet ingredients. Gently mix
together with a whisk until just
combined. It doesn’t matter if it’s
lumpy. Don’t over-mix.
10.7g 2.4g 0.12g 19.9g 3.6g
Total fat Saturates Salt Sugar Protein