isolation fun

vegan chocolate cake      

makes 12 servings                

160g plain flour

200G light brown sugar

40g unsweetened cocoa power

1/2 teaspoon salt

1 teaspoon of vanilla extract (or 1 vanilla bean)

225ml warm water

50ml vegetable oil

30ml maple syrup

1 teaspoon cider vinegar

 Chocolate glaze                

- 100g light brown sugar

- 4 tablespoons (60g) vegan margarine

- 2 tablespoons chocolate or vanilla soya milk

- 2 tablespoons unsweetened cocoa power

- 2 tablespoons vanilla extract

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                       Prep:15min  ›                          Cook:30min  ›                          Extra time:2hr cooling  ›                       Ready in:2hr45min             

                   
1. Preheat the oven to 180 C / Gas 4. Lightly grease a ring style or a 20cm (8 in) square tin. In a medium bowl, mix together the flour, sugar, cocoa, bicarb and salt with a fork, making sure it's really well blended.
                   
2. In a separate bowl mix together the wet ingredients then combine with the dry, using a fork until well mixed.
                   
3. Pour into the prepared tin and bake for about 30 minutes or until well risen and a skewer comes out clean. Cool completely on a wire rack (about 2 hours).
                   

For the glaze:

                   
1. In a small saucepan, slowly bring the sugar, cocoa, margarine and soya milk to the boil. Stir frequently. Reduce the heat and simmer for 2 minutes stirring continuously. It will look a bit "gloopy", but don't worry, it's just the bubbles!
                   
2. Remove from the heat and continue to stir for a further 5 minutes. It will begin to thicken. Add the vanilla then immediately pour over the cake. The glaze dries very quickly so spread it immediately! Let it cool for a further hour (if you can wait that long!!).
   

Tip

For an extra chocolaty kick, add a packet of choc chips!

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