what a drastic diet, isn’t it? No animal products whatsoever permitted, including egg, milk, cream and butter also out of the menu. That leaves us with no much to make some appetising and tasty food and what about cakes or pastries. Imagination is really needed in this situation and imagination is certainly not missing around us judging from what those vegan addicts are able to produce from their kitchens.
With that in my mind and having had to deal a few times in the past with some very nice vegan customers, I came up with a real vegan recipe that I will share in this article. It is a nice and moist vegan chocolate cake that can be eaten on its own or with some sort of garnish like vegan chocolate or vanilla sauce or even raspberry jam: You may want to check out vegan baking supplies for more.
Here below are the ingredients needed for around 4 to 5 cakes of this delicious recipe:
Light whole-wheat plain flour: 220g
Plain cake flour: 225g
Sweet potato flour: 100g (to keep the cake moist)
Baking powder: 18g
Bicarbonate soda: 10g
Cocoa powder: 165g
Soya milk: 500g (rice or oat milk can also be used instead)
Corn oil: 260g
Rice malt syrup: 1000g
Apple cider vinegar: 7g
Vanilla essence: 10g
First turn the oven on as always with the temperature dial set to 180ºC (356ºF). Spray-grease around 4 or 5 cake tins then place a round piece of grease-proof paper on the bottom of each of them. Then start by sifting the plain flour, potato flour, baking powder and bicarbonate soda together, then add the whole-meal plain four last without sifting it. Mix thoroughly. In a saucepan heat the soya milk on low heat. When it is slightly bubbling, add the sifted cocoa powder and whisk well until it is dissolved. Remove from the heat. Combine the other liquid ingredients in a bowl and mix well. Add the cocoa mixture and combine. Add the wet ingredients to the dry ingredients.
Pour the mixture into the prepared cake moulds. Each cake mould should be filled to around 2/3 of their height. Insert into the pre-heated oven and bake for around 40 minutes. If your oven has a ventilation duct, keep it closed during the 1st half of the baking and then open it for the 2nd half. When a small knife inserted in the chocolate sponge comes out clean, take them out of the oven and let them cool down for a few minutes. When they have cooled down take them out of the tins and turn them over on cooling wire.