Vegan chocolate cake
#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree
Ingredients
300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey
Method
- Preheat fan oven to 180C/355F.
- Sieve flour, cocoa powder and baking powder together. Add the sugar.
- In another bowl whisk the milk, oil and syrup together.
- Add the liquid to dry ingredients and mix well.
- Pour into two lined or greases tin – 8 inch circular tins
- Bake for 30 minutes, be careful not too over bake as it will dry out.
- Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
- When fully cool put buttercream in between cake layers.
Free from Yummies 
Okay I ran into several problems here!
please what is the correct ingredient -in ingredients says baking powder, in recipe says to add baking Soda. Also the quantity of flour seems off as the batter was FAR too thick so I condensed it down a Lot with more milk and cooked at lower temperature because batter seemed v thick, and still it came out dry 😦
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Thank you for bringing the typo to my attention. It should be baking powder in both locations.
I make the cake regularly and never had a problem with it being too thick. I’m not sure why yours worked out this way.
It’s also quite moist when cooked. Cooking it at a lower temperature for longer time would dry it out.
Over beating of a vegan mix is another reason it can become dense.
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