This is really the sort of cake you could make for a birthday or celebration, but I have nothing to celebrate, so I guess I am celebrating vegan cake!
(makes one 12inch cake - double the recipe up for a cake like mine)
- 1 1/4 cups self raising flour
- 1/3 cocoa powder
- 1/2 cup caster sugar
- 1/2 cup muscovado sugar
- 1/3 cup sunflower (or other mild flavoured) oil
- 1 cups soya milk
- 1tsp apple cider vinegar
- 1tsp vanilla extract
- 1-2tsp ground coffee (or replace half a cup of milk with espresso)
- 100g walnut pieces
- see below for icing ingredients
- Preheat the oven to Gas Mark 4 or 350 degrees F
- Grease a 12inch cake tin (preferably loose bottomed or springform) with a little oil
- Mix the soya milk with vinegar, mix and leave to one side to curdle for 5 minutes (sounds gross but don’t worry!)
- Sift the flour, sugars, cocoa powder and baking powder into a large mixing bowl. Add the coffee, oil, vanilla and milk and mix thoroughly.
- Pour into the cake tin and bake in the middle of the oven until a toothpick comes out clean (30-40 minutes depending on how good your oven is).
- Remove from the tin carefully, and allow to cool on a wire rack.
- Repeat if you are making a sandwich cake like mine.
For the Icing:
I used two different consistencies of icing, buttercream style for the outer side and a ganache for the top/centre. The first should be quite solid and spreadable, and the second should be more gloopy.
Blend these ingredients in a food processor, slowly adding the oil last:
- 3 cups icing sugar
- 1/2 soy milk
- 200g dark chocolate
- 1 cup coconut oil (warmed to liquid)
Scoop out just over half of the mixture into a tupperware box or small bowl, then stir in 1tsp instant coffee. Then go back to the blender, add 1/4 soy milk and 1/4 cup coconut oil, then continue blending until it smooth. Transfer out of the blender, then refrigerate icings for half an hour.
To construct the cake:
Ensure both of the cakes have completely cooled, then place the one with the flattest top on a completely level plate. Spoon on about a third of the ganache, and spread with the back of the spoon, don’t put on too much because it will spread out by itself. If it seems too runny, and like it will squeeze out when you place the other cake on top, refrigerate the cake for half an hour or so to partially set the icing.
Place the second sponge on top, then apply some more ganache to the top of the cake - don’t feel lie you have t use all of it if there is too much. Use the side f your finger to neaten it up.
Now, apply the buttercream to the outside, trying not to let the cake to slide around. Use a palette knife or rubber spatula to apply it evenly, then stick on the walnuts around the outside - break up any large pieces before sticking.
Finally we have a reason to use our cake stand! I suggest you allow it to sit for an hour before serving, so that the icing can slightly set.