Quick Vegan Chocolate Cake
May 15, 2020
This is easy, tasty, and can be eaten by almost anyone. It was recently shared by a friend on Facebook as everyone adapted to cooking under lockdown – one of the unexpected benefits of a pandemic!
I modified it very slightly because I like my chocolate cakes to look dark (hence the baking soda).
It’s quick to make as well, if you find yourself needing to provide a dessert in a hurry for a mixed audience of food sensitivities.
1Mix wet ingredients into dry. Mix until smooth.
2Put into a greased or lined baking dish or cake tin. I used a 23cm springform pan because that’s what I had. This makes a not very thick but nicely textured cake that cooks in about 35 minutes. If you have a smaller pan it will be a thicker cake and may take a little longer to cook through.
3Bake at 180°C until a skewer comes out clean (about 30 to 40 mins depending on the size of the pan you’ve used).
4Leave to cool in the tin/dish for a few minutes. If you’ve made it in a tin, transfer to a wire rack to cool. If it’s in a dish, leave it there and serve straight from the dish.
5You can dust it with a little icing sugar before serving.
Mix thoroughly together in a large bowl:
Mix together in another bowl: