THE SUPER EASY VEGAN CHOCOLATE CAKE RECIPE (AN ALTERNATIVE TO CHRISTMAS CAKE)
For the cake
200g of plain flour
200g of caster sugar
7 tbsp of coco powder
1tsp of bicarbonate of soda
2 tbsp of vanilla extract
2 tbsp of white vinegar
6 tbsp of oil (sunflower or vegetable) 250ml of water
For the frosting
100g of dairy free sunflower spread 250g of caster sugar
A few drops of caramel flavouring ¼ tsp of sea salt
For the caramel drip (optional)
100g of brown sugar coconut oil
2 tbsp of dairy free milk (soya or full fat coconut milk works best)
4 tbsp of dairy free butter
1tsp of vanilla extract
Optional pinch of sea salt
Heat the oven to 160˚C/Gas Mark 3. Line and grease either three, 6 inch sandwich tins (if you want a tall cake) or two, 8 inch sandwich tins.
Sieve the flour and coco into a bowl, then add the sugar and bicarb, and give all the dry ingredients a good mix.
Add the vanilla, vinegar and oil and finally add the water a little at a time and keep mixing. Once all the ingredients are mixed thoroughly the batter is ready.
Divide between the tins and bake for 30/35 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
Cool in tins for 5-10 minutes, then turn the cakes onto a rack to cool completely.
While you are waiting for the cakes to cool, prepare the frosting. Beat the dairy free sunflower spread in a mixer until creamy and smooth. Add the icing sugar a little at a time and beat for at least 5 minutes, until the frosting begins to change to a lighter colour. To this add a few drops of caramel flavouring and the salt. Taste and adjust accordingly.
If you have little domes on the cakes, cut them off to make the cake flatter. Spread the frosting between the layers, the sides and on top. You can then decorate the cake as you wish.
For the caramel drip, mix all the ingredients (except the vanilla) in a saucepan on a medium boil. After the mixture has thickened and is bubbling slightly (after about 5 minutes) remove from the heat, add the vanilla and once it has cooled enough to touch but still pour, use a small spoon to create drips down the side of the cake. You will have extra sauce, which can be refrigerated, reheated and used again.