Vegan Chocolate Cake
As children, my sister and I would often have sleepovers with two friends, also sisters, who introduced us to wacky cake, a rich chocolate cake made using oil and vinegar. This is my take on wacky cake: I've converted it from cups (it was always an American recipe we used) and experimented with different quantities of ingredients. The result is a moist, delicious bake. The cake is vegan, making it a good choice for celebrating World Vegan Day on 1 November. Just make sure you opt for the vegan filling instead of the cream cheese one. If you're not vegan, the cream cheese filling provides a beautiful contrast to the richness of the chocolate.
I've made two large layers here, but you could also try making three slightly smaller ones, which would cook more quickly and create a more dramatic tiered effect. Don't fill the tins right up to the top: leave space for the rise. Any leftover batter can be used to make cupcakes, which won't need as long in the oven.
Ingredients
For the sponge
For the filling
Either:
Or:
Equipment
Method
1. Preheat the oven to 170°C (fan). Using a wooden spoon, combine the dry ingredients in a large bowl: flour, sugar, cocoa, salt and bicarbonate of soda.
2. Using a wooden spoon, combine the wet ingredients in another large bowl: oil, vinegar, vanilla extract, water.
As children, my sister and I would often have sleepovers with two friends, also sisters, who introduced us to wacky cake, a rich chocolate cake made using oil and vinegar. This is my take on wacky cake: I've converted it from cups (it was always an American recipe we used) and experimented with different quantities of ingredients. The result is a moist, delicious bake. The cake is vegan, making it a good choice for celebrating World Vegan Day on 1 November. Just make sure you opt for the vegan filling instead of the cream cheese one. If you're not vegan, the cream cheese filling provides a beautiful contrast to the richness of the chocolate.
I've made two large layers here, but you could also try making three slightly smaller ones, which would cook more quickly and create a more dramatic tiered effect. Don't fill the tins right up to the top: leave space for the rise. Any leftover batter can be used to make cupcakes, which won't need as long in the oven.
Ingredients
For the sponge
- 480g plain flour
- 400g caster sugar
- 100g cocoa powder
- 1 teaspoon salt
- 2¼ teaspoons bicarbonate of soda
- 120ml vegetable oil
- 35ml white wine vinegar
- 2 teaspoon vanilla extract
- 500ml water
For the filling
Either:
- 500g icing sugar
- 250g Naturali vegan butter
- 1 teaspoon vanilla extract
Or:
- 200g full-fat cream cheese
- 100g softened butter
- 250g icing sugar
- 2 teaspoon vanilla extract
Equipment
- Two or three Victoria sandwich tins, lined with baking parchment
Method
1. Preheat the oven to 170°C (fan). Using a wooden spoon, combine the dry ingredients in a large bowl: flour, sugar, cocoa, salt and bicarbonate of soda.
2. Using a wooden spoon, combine the wet ingredients in another large bowl: oil, vinegar, vanilla extract, water.
3. Using a wooden spoon, mix the dry and wet ingredients together. Once it's come together, use an electric hand-held whisk to beat air into the mixture.
4. Spoon evenly into the tins. Bake at 170°C (fan) for about 50 minutes (if making two large layers); about 35-40 minutes (if making two layers). Don't over-fill the tins: if it looks like there might be too much (particularly if only making two large layers), use any remaining mixture to make cupcakes - these will take about 20 minutes to bake. Place them in the oven at the same time but remember to remove them earlier than the main cakes.
5. To make the vegan filling, beat the 'butter' using an electric hand whisk until lighter in colour. Add the icing sugar and vanilla extract and beat together until soft and creamy. To make the non-vegan filling (pictured below), beat the butter and cream cheese together until light and fluffy (ensure the butter is soft before you begin, otherwise there will be lumps). Add the icing sugar and vanilla extract, and beat again until light and fluffy. Divide between the middle and top of the cake as you assemble the layers.