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Home » Baking, Recipes, Vegan

Vegan Chocolate Cake

Submitted by on June 28, 2010 – 3:09 pm5 Comments

champagne-truffle-choco-cake-70This recipe first appeared in our Suma catalogue, back in 2005, and is now featured on our website due to popular demand. Rebecca Moffatt, one of Suma’s facebook followers, messaged us to ask for the recipe, because she remembered how delicious the cake tasted. Well we aim to please, and here it is, a mouthwatering vegan chocolate cake. This recipe was originally created by ex-Suma worker, David Wilson, who has gone on to open up the award winning vegetarian restaurant, Dandelion and Burdock.

For the cake:

Ingredients

3 cups/390g plain unbleached white flour
2 cups/440g raw cane sugar (LJ251)
6 tablespoons Suma cocoa powder (LJ189)
2 tsp baking soda (HE299)
1/2 tsp sea salt
2 cups/500ml soya milk
3/4 cup/187ml vegetable oil
2 tbsp cider vinegar
2 tsp vanilla extract

Method:

Preheat oven to 177 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a greased 9″/23cm cake pan and bake for 40 minutes, until a skewer inserted in the middle comes out clean.

For the chocolate icing

Ingredients

1 cup/220g raw raw cane sugar (LJ251)
6 tbsp corn starch
4 tbsp Suma cocoa powder (LJ189)
1/4 tbsp sea salt
2 tbsp vegetable oil
1 cup/250ml soya milk
1/2 tsp vanilla extract

Method

Mix the sugar, corn starch, salt and cocoa in a medium sauce pan. Whisk in the soya milk. Heat over a medium heat until it gets thick and starts to boil. Simmer for 1-2 minutes. Remove from the heat and stir in the oil and vanilla. Cool and spread on cooled cake. This cake is shown to be topped with a Booja Booja vegan champagne truffle.

5 Comments »

  • Selina says:

    This is great. Some of my friends are vegans and Im always wondering what I can cook. Id love to try this. Thanks!

  • Danielle says:

    This cake and icing is fantastic, a chocolate vegan lovers “must have”!

  • SUE PARKS says:

    Made this cake for vegan daughter. Very good indeed, easy recipe to follow. Moist light cake – highly recommended. I only made half the quantity and it was a sufficient amount, the whole quantity would be quite a substantial size.

  • admin says:

    Glad you found the recipe easy to follow Sue, and hope your daughter enjoyed it!

  • Marie says:

    Just made this on a whim. Lovely ‘grown-up’ cake, not too sweet. We’re also soy free, so used chocolate oatly in place of the soya milk. Also makes 24 cupcakes :)

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