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Chocolate Cake (vegan!)

We’re all beginning to understand that eating less meat and dairy is good for the environment-but that doesn’t mean we have to give up chocolate cake! Jonathan Berens provides this yummy recipe:

For the cake

• 340g self-raising white flour

• 1 level teaspoon baking powder

• 30g cocoa powder

• 200ml natural syrup of fruit extracts or agave syrup

• 2 teaspoons vanilla extract

• 4 heaped teaspoons natural egg replacer powder (‘No Egg’ from Orgran)

• 200g margarine

For the icing

• 75g cocoa powder

• 75g icing sugar

• 75g margarine

To make the cake

• Sift the flour, cocoa and baking powder into a bowl and mix together.

• In another bowl, mix the natural egg replacer with 8 tablespoons of cold water. Add the syrup, vanilla extract and margarine and whisk.

• Pour the liquid ingredients into the first bowl in stages while stirring using dough hooks. Mix well so the batter just rolls off a spoon; if the batter is still too dry, add soya or rice milk as needed.

• Wipe a cake tin with a film of oil and coat it with flour. Pour the mixture into the tin and cook at 180˚C for 35–40 minutes until a knife through the centre comes out clean.

• Allow to cool slightly and carefully transfer to a raised wire tray.

To make the icing

• Mix ingredients with 1–2 tablespoons of boiling water.

• After letting the cake cool, coat the top and sides with the icing.

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