CAKES | 179 VEGAN CHOCOLATE CAKE https://www.noracooks.com/ When our newly discovered cousin Devra Hock, who is vegetarian, came to spend the weekend meeting our family, we found out that it was her birthday. Faced with preparing dinner for omnivores, vegetarians and vegans, I couldn’t manage the prospect of baking two separate cakes. This recipe looked good and no-one knew it was vegan. It was moist and light. A success and best of all Zoe could decorate it. 1 cup unsweetened almond/soy milk 1 Tbs apple cider vinegar 2 cups all-purpose flour 1 ¾ cups sugar ¾ cup cocoa powder 2 tsp baking powder 1 ½ tsp baking soda Pinch salt ¾ cup canola oil 1 Tbs vanilla 1 cup boiling water CHOCOLATE BUTTERCREAM FROSTING ½ cup cocoa powder 2-3 cups icing sugar ½ cup margarine, at room temperature 3-4 Tbs unsweetened almond/soy milk 1 teaspoons vanilla FOR THE CHOCOLATE CAKE Preheat oven to 175°C. Line two 20 cm cake pans with parchment, oil and sprinkle lightly with flour. To 1 cup almond milk add the tablespoon of vinegar. Stir slightly and set aside to curdle. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. With paddle attachment of mixer, mix to combine. Combine the oil, vanilla and milk/vinegar mixture, and then add to flour mixture. Mix on medium speed until well combined. Serves: 16
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