My 9-year-old Grandson made this delicious cake, with minimal supervision and help from me, and Grandma (me) loved to go and help him bake his one cake for his birthday.
This is truly so easy to bake, as you can see even a 9-year-old can do it, and the next day he and his friends enjoyed it tremendously and he proudly told them that he baked the cake himself.
Where Did The Word “Vegan” Come From?
- 550 g Self Raising Flour
- 125 g Cocoa Powder
- 450 g Brown Sugar in the Raw
- 600 ml Earth’s Own So Fresh Almond Milk
- 2 tsp Vanilla Extract
- 265 ml Virgin Olive Oil (VOO)
- 1½ tbsp White Vinegar
- 300 g Earth Balance Original Buttery Spread
- 2 tsp Vanilla Extract
- 500 g Icing Sugar
- 275 g Semi-Sweet Enjoy Life Chocolate Chunks or Vegan dairy-free Carob chips
Preheat your oven to 180C/350F.
Line 3 x 8" cake tins with parchment paper. (I used 2 x 10” tins)
In a large bowl, add your Flour, Sugar and Cocoa Powder.
Whisk these dry ingredients together until evenly mixed and no visible lumps in sight.
Pour in the milk, vanilla, oil as well as vinegar.
Gently mix with a spatula until smooth, but please do not over mix.
Divide the cake batter evenly between the cake tins and bake for 30-35 minutes or until a cake skewer comes out clean.
Take out of the oven and let it cool in the tins for a minimum of 20 minutes.
Place on a wire rack on top of each cake tin.
Turn it upside down and voila the cake will gently drop onto the wire rack.
Now leave it to cool down fully.
Handle gently as they can break easily (I can attest to that) as they are very soft when still warm.
Let the cake settle down, if possible, leave it in the refrigerator for ½ hour or so, if you must decorate the same day.
I left mine overnight to decorate the next day, so it had enough time to settle and be completely cold.
Melt the chocolate in the microwave dish at short intervals.
I generally, start off with 1 minute, then beat the chocolate with a metal spoon and if needed then return it to the micro for 30 seconds at a time and beat thoroughly after each session until fully melted.
Set it aside to cool down slightly.
In the interim whip, the Vegan spread with a metal whisk until smooth and slightly fluffy.
Add ½ of the icing sugar and all the vanilla and beat until smooth. Once done, add the rest of the icing sugar and blend properly to obtain a perfectly smooth mixture.
Now combine it with the melted chocolate and continue to beat till well incorporated and smooth.
As I only bake two layers, I used just over 1/3 of the frosting on the first layer.
Then I added the top layer and spread it with more icing.
Keep enough aside icing aside for some piping or rosettes or whatever you prefer.
Decorate with fresh fruit and nuts as desired.
You can store this in a sealed container for up to 3-4 days if you’re lucky to have any left.
You can also use Vegan cream in between the layers if you wish.
Prepared, tried, and tested by the owner, Esme Slabs's 9-year-old Grandson, from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 1018Total Fat 50gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 36gCholesterol 5mgSodium 752mgCarbohydrates 135gFiber 4gSugar 91gProtein 9g
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We have lots of wonderful Vegan recipes on the blog, which I suggest you have a look at, all homemade, tried, and tested.
We have lots of other Vegan Chocolate recipes – I hope you will have a look at Raw Vegan Chocolate Cake or how about Vegan chocolate cupcakes and don’t forget about the Cake Pan Release all wonderfully vegan.