Recipe: Emma Dean's Vegan Chocolate Cake

Date
"It is so good, they often ask me – is this really vegan?"

"It is so good, they often ask me – is this really vegan?"

A few of my friends have become vegan. So I have started to make a few vegan-friendly treats for them! This cake is an absolute ripper! So moist, so chocolatey, and such a welcome treat for my vegan friends. It is so good they often ask me – is this really vegan?

CAKE INGREDIENTS

  • 1 1/4 cups flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 tsp apple cider vinegar (or white will do)

CHOCOLATE GLAZE

  • 1/2 cup sugar
  • 4 tbsp coconut butter
  • 2 tbsp of non dairy milk (anything will do – I have used both almond and soy)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp vanilla

METHOD

Preheat oven to 170 degrees

In a food processor, blend all ingredients together until combined. Simple! Just dont over mix it – by this I mean don't go away for minutes whilst it is going – overbeating makes a tough cake.

Put batter into an 18 cm lightly oiled cake tin.

Bake at 170 degrees for about an hour or until a skewer comes out just clean.

Let cool in tin.

For the glaze, combine all ingredients until the sugar is dissolved. Smear over the cooled cake. The glaze will be quite thick if you used coconut butter and you may need to add more milk.

Cut into wedges and serve! This cake is so delicious! So moist and vegan? Who would have thought?

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