• 8servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Self-rising flour - (pref. 85% whole-wheat)

  2. 1/4 cup 27g / 1oz Cocoa powder

  3. 3 teaspoons 15ml Baking powder

  4. 1 1/3 cups 263g / 9 1/3oz Vanilla sugar or- superfine sugar

  5. 9 tablespoons 135ml Sunflower oil

  6. 1 1/2 cups 355ml Water

  7. Vegan margarine for greasing

  8. To Decorate

  9. 1 Qty chocolate fudge icing or- chocolate buttercream

  10. Dark chocolate coarsely grated

  11. Confectioners' sugar

  12. Vegan Lemon Cake Variation

  13. 1/2 cup 31g / 1.1oz - additional flour

  14. 2 tablespoons 30ml - lemon juice

  15. 1 Lemon - rind grated

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325F. Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.

  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.

  3. Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely.

  4. Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar.

  5. Variation: VEGAN LEMON CAKE:

  6. Use the additional amount of flour and omit the cocoa powder. Replace 2 tbs. of the water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.


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