December 8, 2012 by alexanderwillowharvey
You can make this mix how ever you want, in two 9″ sandwich pans, in a mini muffin pan or mabye mini bunt tins. This is a great begginers vegan chocolate cake and versitile too.
1 cup sugar
3 tbsp cocoa powder
1 tsp salt
1 3/4 cups of plain flour
2 tsp baking powder
1/2 cup canola/rapeseed oil
1 tsp chocolate extract (optional)
1 1/2 tsp vanilla extract/other flavouring
1 1/4 cup of vegan mylk/orange juice/coffee, whatever one you want.
Optional extras, cardamon/mixed spice/pinch cayenne/chocolate chips/orange zest/ 1 tsp finley groound coffee/chopped hazelnuts
Pre-heat oven to 350f/180c. Greese whatever kinda of pan you want to use. Mix your dry ingredients in one bowl with a fork, and wet ingredients in anouther bowl. combine the wet with the dry and whisk together until no dry bits remain, fold in the orange zest/ chocolate chips if using, and pour into your desied pan. Bake for at least 15 minutes before testing with a skewer, if the skewer comes out clean remove from the oven and allow to cool slightly in pan before removing from the pan and placing on a wire rack to cool completely, before icing.
Fudgey filling Ingredients:
7oz/200g melted chocolate
1/2 cup/50g vegan margarine
Mix the melted chocolate well with the vegan margarine using a fork and allow to cool slightly, use as desired. Agreat filling for a chocolate spounge cake.