I’ve made many vegan cakes in the past but none of them have been as pleasing to smell cooking or taste than this one.
The cake has a light and very soft crumb. The “frosting” has rich, deep chocolate flavor without being sickly.
1 cup plain flour
3/4 cup caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp cornflour
Pinch of salt
1/2 cup extra virgin olive oil
1 cup of coconut milk liquid (canned)
1 tbsp vanilla paste
1 tsp cider vinegar
Mix all the dry ingredients together in one bowl. Take the thick cream of coconut from a can of coconut milk and place in another bowl for the frosting. The clear syrup like liquid below is what you need for this cake. Use this with the other wet ingredients and whisk until emulsified.
Combine the wet ingredients with the dry until all the lumps have gone. Pour into a lined 8″ sandwich tin (deep sides) and bake in a fan oven 175’c for 30 minutes.
400g Tin of coconut milk which has settled and separated
250g dark chocolate
1 tbsp light brown sugar
Take the thick coconut cream out of the top of the tin and add the dark chocolate and sugar. Heat either over a simmering pan of water or in the microwave until the chocolate had melted. Mix well and allow to cool to room temperature. Using electric beaters whip the frosting until it lightens in colours and has volume. Spread over the top of the cake.
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