This is a simple recipe for chocolate cake yet it always turns out amazingly. It's so decadant and rich.
Try to start with your ingredients at room temperature for a really light and fluffy cake.
The Best Chocolate Cake
200g self raising flour (or plain flour with 2 tsp baking powder)
125g vegan butter
1/2 tsp vanilla extract
275g caster sugar
2 egg replacers (as per instructions on packet)
165g vegan butter
4 cups icing sugar
40 ml soy or non-dairy milk
1 teaspoon vanilla extract
1/2 cup cocoa
(for coloured icing omit the cocoa and add food colouring)
Method for Cake
Preheat oven to 180C. Grease your baking tin and line with baking paper. (I used a casserole dish for this cake for the shape).
In a large bowl beat the butter and caster sugar until creamed.
Add in egg replacers and vanilla extract and mix well.
Sift in flour and cocoa and mixed through by hand first (so that it doesn't fly everywhere) and then mix well with beaters.
Slowly add in water while beating.
Spoon down the sides and beat until smooth.
Pour into cake tin and bake for 45mins.
To test if ready place a metal skewer or knife in the middle of the cake, if it comes out clean it's ready. If not just keep baking for an extra 10 minutes at a time until done.
In a large bowl add vegan butter and sift in icing sugar.
Stir through by hand and then use beaters.
Add vanilla extract and sifted cocoa powder.
Slowly add in a small amount of milk at a time while mixing. You may not need all the milk.
If the consistency is separated add more icing sugar or cocoa depending on taste preference.
Spoon down sides and mix until smooth. Icing should be thick enough to not run.
You can keep in fridge until ready.
Note: I had plenty of icing left over and I just ended up making another cake and using it up but you also freeze it and it will last 6 months at least.