Chocolately Rich Vegan Chocolate Cake (Egg & Dairy Free)
Preparation time:
Cooking time:
An Original Recipe by Not Quite Nigella
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1.5 cups/225g/8ozs plain or all purpose flour
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1.5 cups/300g/10.6ozs brown sugar
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6 tablespoons/45g/1.6ozs cocoa, sifted
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1.5 teaspoons bi carbonate of soda
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1 teaspoon salt
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1.5 cups/375ml/13flozs water
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1/2 cup/125ml/4flozs mild flavoured vegetable oil (eg. canola oil)
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3 tablespoons white vinegar
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4 teaspoons vanilla extract
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75g/2.5oz dark chocolate (dairy free) finely chopped
Chocolate syrup or icing
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1/2 cup/125ml/4flozs water
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1/2 cup/75g/2.7ozs icing or confectioners sugar
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1 teaspoon cocoa
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100g/3.5ozs dark chocolate, roughly chopped
Step 1 - Line a 20cm/8inch round baking tin with parchment and preheat the oven to 180C/350F. Combine dry ingredients in a large bowl and mix together. In a jug mix the water, oil, vinegar and vanilla and then add to dry ingredients. Stir in chocolate and and then pour into the prepared tin. Bake for 70-75 minutes until a skewer inserted comes out clean. Place a metal plate on top of it immediately after it comes out of the oven (this is to "steam" the cake and make it super moist).
Step 2 - While it is baking, prepare the syrup. Heat the water, icing or confectioners sugar and cocoa until boiling and syrup - this may take a few minutes but you do want this syrupy. When thick add the chocolate and then whisk to remove any lumps and melt the chocolate.
Step 3 - When the cake is ready, take out of the oven and leaving it in the tin, poke tiny holes with a skewer. While it is still warm, gently pour the syrup over the cake and allow to cool completely before taking it out of the tin. Alternatively, if you allow this to cool and partially set, it takes on the consistency of icing and you can spread it out over the top which is what I did (who knew that inattentiveness would pay off? ;) ).