Yet another recipe that’s vegan. I’m sorry for all the dairy-, egg-less recipes. I’m really not vegan.. she says, assuring the probably 3 people reading this who sleep under the same roof as her, who don’t need an explanation of her everyday over-thought actions let alone her dietary habits. Yes, my family. Hey guys. I hope you (three) are not put off by the vegan friendliness of my recipe posts but they’re usually the recipes I want to share the most, because despite all the cartons of soya milk and quinoa sweet potato salads around every corner you turn, it’s rare to find vegan baked goods that either don’t taste overly sweet or too bland; isn’t covered in icing or not covered with enough to hide that questionable flavour you’re tasting; or a stodgy brownie which doesn’t seem to taste like anything even though you know there were bountiful ingredients shoved in that mix to try and replicate the texture of a regular brownie. If you’ve baked anything vegan at all, you know the best way is to name what you’ve made after it comes out of the oven/freezer/fridge – vegan things don’t usually taste like it’s dairy friend, but why would it! It’s made of different ingredients which have a different flavour, texture and look to them. And although I firmly believe that there are definitely recipes out there that can totally and utterly better some dairy equivalents I’ve tried in cafés (try this), there should be no expectation for it to taste EXACTLY the same as a butter- and egg -filled one you remember trying back in the day that tasted oh-so good.
One of my sisters – aka reader number 2 – is allergic to dairy and egg so I’ve come to really like experimenting and testing recipes to finally be able to post fool-proof ones that either taste just as good or, even, better than the dairy alternative; is a lighter version of one of those recipes that seems like its main goal in life is to incorporate all the cream, chocolate, eggs, cream cheese and butter possible into one bite; satisfies a certain sweet craving; or is just downright delicious to eat.
Anyway, this cake is crumbly, chocolatey and satisfying and I hope you like it as much as I do.
Makes a 1-layer cake
- 190 g self-raising flour
- 170 g caster sugar
- 80 g cocoa powder
- 1/2 tsp salt
- 240 ml warm water
- 1 tsp vanilla
- 160 ml canola oil
- 1 tsp apple cider vinegar
- zest of 2 oranges
- 8 tbsp margarine (110 g)
- 12 tbsp icing sugar (80 g)
- zest of 1 orange (use a fine grater
- Preheat oven to 180°C.
- Line the bottom of a 20 cm spring form cake tin and grease the sides with marg.
- Mix dry in a largish bowl with a fork.
- Measure and add the wet into the dry, mixing with the fork – making sure you get all the flour from the bottom.
- Bake for 25 – 30 mins.
- Cream all the icing ingredients together making sure there are no lumps.
- Spread icing onto cake when it’s cool and enjoy!
- I couldn’t get my hands on a better grater (which is why it looks like I accidentally tipped some carrot shavings into the butter icing) but use a fine grater for better flavour and texture when making the frosting.
- The cake cracks quite easily so be careful when transferring – also, divide the batter into 2 smaller tins and sandwich together if you want to make more of a birthday cake (rather than halving a larger one).
- The butter icing is totally unnecessary (just add about 10 extra grams of sugar to the batter) but if you do choose to add it, it is fairly sweet so you won’t need to spread all that the recipe makes on/into the cake 🙂
- And remember you can use any flavourless oil (e.g. rapeseed)