“Wibbly Wobbly, Timey Wimey.”~The Doctor
Had a big party on the weekend. Made a big cake for it that kind of speaks for itself. It was vegan. It was delicious. It was bigger on the inside.
I used a 30cm square tin and did a triple batch of the recipe, cooked it for 1 hour 50 minutes at 150deg fan forced. I wrapped up my tin in a couple of brown paper layers so the edges wouldn’t dry out. Cut it into quarters, stacked it up using plenty of peanut butter icing as glue and then set to work on the fondant….
For just a regular everyday cake, I make this recipe in a 22cm round tin as follows:
What you need:
- 2 cups plain flour (could try GF flour….)
- 2/3 cup cocoa powder (good, heavy dense stuff….I wish I’d weighed mine to give a more accurate measurement)
- 1 ½ teaspoons bi-carb soda
- 1 teaspoon salt
- 1 ½ cups raw sugar
- 1 ½ cups rice milk (or espresso)
- ½ lemon, juiced
- ½ cup vegetable oil (I don’t really recommend olive oil unless you REALLY like that taste)
- 1 teaspoon vanilla extract (or 1 vanilla pod)
What to do:
- Pre-heat oven to 150 degrees fan forced (165, normal). Line a 22cm round tin with paper.
- Sift all the dry ingredients, except sugar, together in a mixing bowl. Add wet ingredients and mix until well combined. You can do this by hand or on a medium speed in an electric mixer.
- Pour mixture into tin and bake for 50-60 minutes. Do not open the oven before 45 minutes. I usually wait until the cake pulls away from the side a bit or doesn’t stay completely sunk when you push the top. It will not “spring back” because it does not contain a lot of rising agent. Waiting for it to do so will lead to over cooking. ICK!
- I like my chocolate cake with a bit of peanut butter icing on top. I talk about how to make that in general terms here at the very last point in the “what to do’s”. It is not an exact science. Make it to your own taste. For something a little more grown up, try a coffee icing…….