National Chocolate Cake Day!

Wednesday, January 27th, 2016 at 11:31 AM by Claire D Simply Vegan

Today is National Chocolate Cake Day! And I can’t think of a better way to celebrate than to share a couple of my favourite vegan chocolate cake recipes. They are different textures, but equally delicious – and both easy to make.

This is one of the nicest chocolate cakes I’ve ever made, and the recipe is from the Post Punk Kitchen website: http://www.theppk.com/2008/08/just-chocolate-cake/

It’s moist and light, and never fails to impress! To make a two layer cake, simply double the quantity of each Ingredient from the recipe, and sandwich together with a simple chocolate buttercream.

For added burst of flavour and sweetness, add a layer of morello cherry jam.

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Double chocolate layer cake

it’s topped with a rich chocolate ganache, which is included in the recipe link. This recipe can also be made into cupcakes, and the variations are endless:

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Chocolate caramel cupcake

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Mocha cupcakes

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Chocolate vanilla cupcakes with grated chocolate sprinkles

For an altogether different chocolate cake experience, try this indulgent chocolate fudge cake. This recipe is one i adapted from the Uncaged website, many years ago:

Chocolate Fudge Cake

Ingredients

4oz (125g) soya margarine

half pint (300ml) soya milk

2 tbsp of golden syrup

1 tsp bicarbonate of soda

8oz (250g) plain flour

2oz (50g) cocoa

8oz (250g) golden caster sugar

1tsp vanilla extract

1/2 tsp chocolate extract

Method

1) Grease and line the bottom of an 8″ round baking tin.

2). Melt margarine, syrup and soya milk, except 4 tablespoons, in a saucepan.

3) Dissolve the bicarbonate of soda in remaining soya milk.

4) Sieve all the dry ingredients into a mixing bowl.

5) Add the wet ingredients and mix thoroughly.

6) Pour the mixture into the tin and bake in oven at 180C/350F/Gas 4 for half hour. Reduce to 160C/300F/Gas 3 for 3/4-1 hour.

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Chocolate fudge cake

This is how the cake will look when it is baked. I normally slice some of the top off to give it a nice, even surface, ready for icing.

Icing

2 oz (55g) vegan margarine

4 oz (115g) icing sugar, sieved

1/2 tsp vanilla essence

1oz plain chocolate

Make the icing by mashing the icing sugar into the margarine and vanilla essence. Melt the chocolate in a bowl over a pan of boiling water, and pour into the margarine/icing sugar and mix well.

Once the cake is cool, cover the top with icing, and decorate with dark chocolate sprinkles or grated chocolate, and serve..

If you have any questions about chocolate cake… or would like any advice about vegan baking, please feel free to post them in the comments box below and I’ll do my best to help.

If you like these recipes, be sure to pop back for a special valentine’s day blog, for (chocolate) lovers everywhere!

Happy (vegan) chocolate cake day everyone!

 

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