No not my birthday, mine’s July! I took this to my brother’s 40th tea party at my Mum’s house. She’s a good kid.
So yeah, when you go over to the vegan side, mainstream cake is like really hard- eggs, butter, milk etc. It’s one big animal party in a cake. The thing is I like some chocolately dense cakeage and I knew I had to do something about it, so I made this. It really is like your average sponge, nothing ground breaking but hey I wasn’t trying to break any plant based cake ground but rather master a simple Chocolate Cake. I just swapped each animal ingredient for a plant ingredient such as coconut oil and nut milk. YUM! Of course I topped it with kiddy sprinkles, I was trying to be popular 😉 and make an appealing looking chocolate cake.
The other thing is I am pregnant, 5 months pregnant and I figured I will soon have the responsibility of being able to knock up a chocolate sponge that’s delicious and healthy too. C’mon, what Mum can’t make cake? Crikey, still can’t get used to that word.
I love how this is wholegrain with no dairy and no unrefined sugar. I know a few peeps who would knock me for this in a ‘oh let your hair down girl, it’s a birthday!’ I just say ‘bugger off’, life’s already short and ‘my’ cake is delicious and healthy and the bonus is it wont make you feel sluggish, collapse your bowls later in life, or cause a nice bit of type 2 diabetes. Steady on!
It’s so easy too and takes 3 minutes to knock up with ALL the ingredients available at your local Sainsbury’s. The thing is if you don’t have coconut oil, use another vegetable oil such as canola, same goes for xylitol, just use raw cane sugar or maple syrup (but please do get involved with xylitol as it’s truly amazing stuff).
Not having an overly sweet tooth, chocolate cake has been on my to do list for a while, yeah who else can say that?! Anyhow, it’s done now and the result was: SUCCESS.
I have 4 nieces and they all ate this…..and enjoyed it too. There was a non vegan sponge and carrot cake too at the party. Fact is THIS vegan birthday cake got eaten first, seriously! Ashamed to say this recipe makes a pretty small cake, so next time I plan to double the ingredients and sandwich two seven inch cakes or make a larger single layer!
My work here is done.
Vegan Chocolate Cake
(8 slices, big ‘uns)
1 1/4 cups spelt flour
3/4 cup xylitol
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1 tsp distilled white or apple cider vinegar
1 tsp vanilla extract
1/3 cup coconut oil
4 tbsp margarine
1/2 cup xylitol
2 tbsp almond milk
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
sprinkle with anything
1. Preheat oven to 180 º CELSIUS. Sift flour, baking powder + cocoa into a large mixing bowl. Add the xylitol + salt, combining thoroughly. In a measuring jug, mix the remaining ingredients + add to the dry mix. Using a whisk, combine the mixture thoroughly resisting the urge to drink it all.
2. Transfer to a greased 7 inch cake tin. Bake for 30 minutes.
3. Remove + cool completely.
4. Meanwhile, combine all the chocolate topping ingredients in a small pan over a high heat and stir until smooth, silky + fully combined. This will thicken as it dries so glaze cake within 5 minutes + top copiously with yummy things like berries, cocoa nibs, sprinkles or anything that takes your fancy.