Pretty Damn Good Vegan Chocolate Cake

Pretty Damn Good Vegan Chocolate Cake
This is another one for the project: let's challenge the Untamed Cook to do different things.

One of the my Nanas from the Sing-A-Long Community Centre (lovely Mrs Margaret) is allergic to eggs but she loves cakes!

Cake without milk or butter, forgive the pun, is a piece of cake :-)  Cakes without eggs is a  completely different new territory to me and since I could not use eggs I thought I could give it a go and make it without milk or butter either. 
I wasn't really happy with the result of the first couple of vegan cakes I baked so I started to play around with proportions and ingredients until I came up with this cake.

It is the best vegan cake ever (not much humble.... hummm) a pretty damn good Vegan Chocolate Cake! :-D  

Pretty Damn Good Vegan Chocolate Cake
I knew I could make the frosting with coconut cream but had no idea how to make it and forgot to check on internet before going to the Centre so it was a case of lots of lucky it turned out absolutely lovely and I can finally share the recipe with you.

Lindt 70% Cocoa Cooking Chocolate was used and for the Cocoa Powder I used Nestle Baking Cocoa but if you can find, go for the Dutch Processed version of it.

As a good Portuguese/Spanish blooded person my oil of choice is always Olive Oil.   If you try the recipe using another oil please share the results in the comments.

The recipe will make two 21cm tin cakes.   If your oven only fits one cake or you only have one tin, make half of the recipe and repeat it for the second cake.

Cheers!
Rachel

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Pretty Damn Good Vegan Chocolate Cake
Yields: 14 small slices   | Time:  2h  | Cost:  $$ | Difficulty: Easy 
Author: Rachel Elich

Ingredients 
For Two Cakes
  • 2 1/2 Cup self raising flour
  • 2 Cups Brown Sugar (or vegan sugar alternative)
  • 1 Cup Cocoa Powder 
  • 2 Cups Boiling water
  • 2/3 Cup Olive Oil
  • 1 Teaspoon bicarb soda
  • A generous pinch of fine sea salt
  • 2 Teaspoons Natural Vanilla Extract,
For the Frosting
  • 1 Can (270 ml) of good quality full fat coconut cream
  • 200g Dark Chocolate
  • About 12 Strawberries washed and top cut
Instructions
For the Cakes
  1. Pre-heat the oven to 165C
  2. Prepare the tins by lining baking paper in the bottom, greasing and sprinkling cocoa powder on the sides
  3. In a large bowl sift the flour, cocoa powder,brown sugar, bicarb soda and salt
  4. Stir in the olive oil and the vanilla
  5. Add the boiling water and work fast, whisking until until the texture is homogenic
  6. Divide the batter among the two tins 
  7. Bake it for around 40 min, to check whether the cake is done insert a skewer into the center and it should come out clean.
  8. Cool the cakes in a cooling rack,
For the Frosting
  1. Wait for the cakes to be cool to start working in the Frosting
  2. Don't shake the coconut can and if possible leave it in the fridge for some hours
  3. Put the bowl in the microwave and leave it for 1 min, take it out, stir and put in the microwave for 30 seconds more.  Stir well and if there are still pieces not melted, put it back in the microwave for 30 seconds more.   
  4. When you open the Coconut you should have the cream separated from the liquid - don't stir.   Spoon only the cream into the chocolate mixture and stir really well.
  5. Use it immediately so it won't go to hard
For Assembling
  1. Cover the top of one cake with a generous amount of frosting - you might think is to soft but that is ok, the cake will absorb  the moist and there will still be a fine layer of cream as some falling from the sides give it a really nice rustic effect
  2. Put the second cake on the top and poor the rest of the frosting
  3. Decorate with Strawberries while the frosting is still soft 
 

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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