Giant Chocolate Cake

If you like big, gooey, chocolate coma inducing foods – this one is for you! I made this cake for Ross’ birthday last year, and it ended up being so amazing it’s now a pretty regular occurrence in our house.

Under 1 hour, one bowl, job done! Glam it up any way you fancy – I like a drizzle of melted chocolate on top.

Chocolate cake no.1

So, what do you use in vegan baking?

In this cake, there are two egg substitutes – apple cider vinegar, and apple sauce. Apple sauce (just regular old apple sauce from a jar) is a great addition to cakes, particularly when you want some wonderful rich gooeyness. So, all of the time, right? It adds texture, sweetness and binds at the same time – what more could you want!

For the fat content (what would conventionally be your butter) I use coconut oil. It works perfectly in all cakes, and you can just do a straight swap with your butter. Alternatively, there are plenty of vegan butters available. Some of my favourite brands are Pure Soya, Vitalife and Earth Balance.

 

The Recipe

For the Cake

  • 1 and ½ cups dairy free milk (almond, soy, hazelnut, etc.)
  • 2 teaspoons of apple cider vinegar
  • 2 cups of plain flour
  • 1 and 1/3 cups of light brown sugar (or granulated sugar)
  • 1 cup of cocoa powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 1 and 1/4 cups of apple sauce (about one small jar)
  • ½ cup strongly brewed coffee (cooled)
  • 2/3 of a cup softened vegan butter (dairy-free spreads available in most large supermarkets)
  • 1 tablespoon of orange juice
  • 2 teaspoons of vanilla extract

For the Frosting

  • 1 cup of softened vegan butter (or you could use coconut oil)
  • 3 cups of icing sugar (2 and ½ cups if you’d rather less sweetness)
  • 2/3 cups of cocoa powder
  • ¼ cup of melted dark chocolate (I used Green and Black’s organic 85% chocolate)
  • 2 teaspoons of vanilla extract
  • ¼ cup of dairy free milk

Note: I use cup measurements in my recipes because I find it much quicker than weighing things out all the time! You can easily buy a little set of cup measurements in most supermarkets near the measuring jugs, etc. – alternatively, 1 cup = 1 small mug.

  1. Preheat your oven to 180.C and grease two round cake tins with some vegan butter or coconut oil.
  2. Mix the almond milk and vinegar in a large bowl – set it aside for a few minutes to activate. Then add the rest of the wet ingredients.
  3. Sift the dry ingredients into the bowl on top of the wet ingredients. Mix as you go – it should end up being creamy and pourable.
  4. Divide the cake mixture evenly between the two cake tins and bake for about 30 minutes – or until a butter knife comes out clean. Let it cool completely before frosting.
  5. To make the frosting, beat all the ingredients together until light and fluffy. Add the icing sugar gradually and taste as you go, so you can adjust sweetness to your taste.
  6. Frost the cake and you’re good to go!

 

This recipe is not my own. I first tried this cake when I was new to vegan baking, and the recipe is utter perfection created by The Minimalist Baker. One of my favourite bloggers, an absolute inspiration and spot on every time!

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