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VEGAN CHOCOLATE CAKE

Ingredients:

Chocolate Cake Base

1 cup boiling water
1 tsp (4.3 g) vanilla extract
3/4 cup (63 g) cocoa powder
1 cup (277 g) almond milk or soya milk
1 tbsp (14.9 g) apple cider
1/2 cup cooking oil
2 cups (240 g) MAGNOLIA ALL PURPOSE FLOUR
1-3/4 cups (350 g) sugar
2 tsp (8 g) BAKE BEST BAKING POWDER
1-1/2 tsp (7.2 g) baking soda
1 tsp (5 g) iodized fine salt

Chocolate Icing

1 cup (277 g) almond milk or soya milk
3 cups (420 g) dark chocolate block (in chunks)

Procedure:

  1. Preheat oven to 320°F (160°C). Grease and line with baking paper the bottom of two 8 inch round pans. Set aside
  2. To make the cake, in a small bowl, combine boiling water, vanilla, and cocoa powder. Mix well and set aside to cool.  In another bowl, combine almond milk, apple cider and oil. Add to the cocoa powder mixture. Set aside.
  3. In another bowl, combine flour, sugar, baking powder, baking soda and salt. Add in cocoa-milk mixture. Mix together until smooth. Pour batter into prepared pans. Bake for 30 minutes. Let cool.
  4. To make the chocolate icing, warm milk over low fire until temperature reaches 230°F (110°C). Add to dark chocolate placed in a heatproof bowl and mix until very smooth in consistency. Cool for 4 hours in the refrigerator to achieve a spreadable consistency.
  5. Frost the sides and top of the chocolate cake with chocolate icing.

Makes 8 to 10 servings.

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