Congratulations for not having abandoned me upon reading the word VEGAN. Believe me, this cake tastes amazing vegan or not. It is moist and chocolatey and not at all dense or akin to consuming dust and air.
Being a cake geek, I tend to sample any cake that is put in front of me. I’ve had a few vegan friendly cakes in my time and the experience has been very much limited to very dense but dry cakes or ones that crumble to nothing due to the lack of a binding agent.
This cake is an adaptation of an old vegan chocolate cake/chocolate cupcake recipe I had. I used to be dubious about making large vegan cakes, preferring to make them in small cupcake sizes as to optimise the moisture level in the cakes.
For this cake, I added a whole jar of raspberry jam which I had pushed through a sieve to remove the pips. I used a Bundt cake tin, thinking that the doughnut shape would give it more of a structure and help reduce the crumbling factor that is evident in many vegan cakes I’ve had.
Please excuse this post for being a short one. I’m recovering from a cold and have now developed raging hayfever.
200g plain flour
200g dark muscovado sugar
4tsbp of cocoa powder
1tsp bicarbonate of soda
1/2tsp of sea salt
5tbsp of sunflower oil
1tbsp of vanilla extract
1tsp of cider vinegar
250ml raspberry jam (I basically empty a jar of raspberry jam into a measuring jug and make up the difference with water and mix well)
1/2cup of dark chocolate chips
1tbsp of sunflower oil
50g sifted icing sugar
method for cake
Preheat oven to 180C (160C fan oven). Grease a Bundt tin or a 20cm round cake tin.
Sieve the flour, sugar, cocoa powder, bicarbonate of soda and salt into a large mixing bowl. You might have to crumble the sugar with your fingers.
Sieve the content of a jar (295g approx.) of raspberry jam through a sieve and discard the pips. Place the jam in a measuring jug and top it up to 250ml with water.
Add to the raspberry mixture, the oil, vanilla extract and code vinegar. Mix well.
Add the fluid to the flour mixture and mix well with a hand held mixer or table top one for 3 minutes. The mixture will be the consistency of a spreadable paste.
Pour the mixture into the tin and bake for 30-40mins but do check at 30mins. You want a cocktail stick to come out with just a few crumbs on it.
Allow to cool for half and hour and unmould onto a cooling rack.
While the cake it cooling, make the chocolate glaze and raspberry glaze.
Put the chocolate and the oil in a bowl over a double boiler and gently melt. Mix with a wooden spoon and pour over the still warm cake.
For the raspberry glaze, push the raspberries through a sieve, scraping the underside of the sieve for surplus raspberry purée. Mix well with the sifted icing sugar. Using the handle end of a spoon, dip it into the raspberry glaze and zig zag drizzle the glaze over the cake. The raspberry glaze lifts the earthy flavour of the chocolate glaze and enhances the raspberry flavour in the cake.
Seriously, try this cake. It’s not sawdust and stodge cobbled together. This is the chocolate cake that you could make for a party and you wouldn’t need to make a normal one for the non-vegans.