Easy Vegan Cake

Easy Vegan Cake made from a simple vegan sponge with real cocoa and chocolate chips folded in is probably the favourite of all cake lovers.

Easy Vegan Cake

Ingredients for Easy Vegan Cake:

For the baking:
1 tbsp vegan margarine
1 tbsp wheat flour

For the sponge mixture:
100 g vegan chocolate, dark
150 g wheat flour
½ pck. cream of tartar baking powder
50 g baking cocoa
150 g sugar, white
1 pinch of salt
1 piece of vanilla pod
200 ml vegetable milk
75 ml vegetable oil

For the decoration:
250 g icing sugar
40-50 ml lemon juice, freshly squeezed
100 g vegan chocolate, dark

Instructions:

Carefully grease the cake tin with a little margarine. It is best to use a piece of kitchen paper and spread it generously into every crevice of the tin.

Then lightly and evenly flour the cake tin; carefully tap off any excess flour. Alternatively, without greasing, simply line the tin with baking paper.

Preheat the oven to 340 °F . Place an oven rack on the middle shelf. Cut the vegan dark chocolate into large pieces.

Sift the wheat flour with the cream of tartar baking powder and cocoa powder through a fine kitchen sieve (alternatively use a flour and icing sugar sieve) into a large mixing bowl. Add the sugar and salt and mix well with a stirring spoon.

Lay the vanilla pod flat on a chopping board, score lengthwise with a small kitchen knife, carefully scrape out the pith with the back of the knife and add to the flour and sugar mixture.

Then add the vegetable milk and vegetable oil to the flour and sugar mixture.

Now mix everything together either by hand with a whisk or stirring spoon or with the beaters of an electric hand mixer on low speed just briefly until the dry ingredients have just combined with the liquid ones to form a smooth dough. The batter should be neither too liquid nor too firm and have a perfectly viscous consistency at the end. Please never stir too long, otherwise too many air bubbles may form in the crumb.

Fold the chopped chocolate into the dough briefly but evenly. Pour the batter into the prepared cake tin, smooth it out, knock the tin on the table a few times to expel any air bubbles, and immediately, so that the baking powder does not lose its leavening effect and the cake is nice and fluffy, place it in the preheated oven at 340 °F convection oven on the oven rack in the lowest third and leave to bake for a total of about 30-45 minutes without opening the oven door.

Every oven is different, so be sure to read the instructions and test the cake about 5 minutes before the end of the baking time to make sure it is cooked through: prick the deepest part of the cake with a wooden stick. If no dough sticks to the chopstick (but you can stick a little, then the cake is slightly “fudgy”), the cake is done. Otherwise, simply continue to bake accordingly; just not too long, otherwise it will be too dry. If the fine crust darkens too quickly, simply place a layer of baking paper or aluminium foil over the cake. Turn off the oven for the last 5 minutes and let the cake rest in it, using the residual heat.

When the cake is cooked through, remove the tin from the oven and leave it in the tin on a cooling rack for about 15 minutes to set. Then remove from the tin, carefully turn out onto the cooling rack and leave to cool completely. Decorate as desired, for example with icing, icing sugar or chocolate icing.

More Delicious Vegan Cake Recipes

Note:

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Easy Vegan Cake
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