A really simple, yet very tasty Vegan Chocolate cake!
All you will need is:
For the cake:
Lamb Brand Self Raising Flour, 250g
Lamb Brand Brown Sugar, 250g
Lamb Brand Brown Flax Seeds, 3 tbsp
Lamb Brand Bicarbonate of Soda, 1 tsp.
Lamb Brand Ground Cinnamon, pinch
Lamb Brand Salt, pinch
Lamb Brand Nuts to decorate the surface of the cake
Hot water [not boiling], 300ml
Cocoa Powder, 75g
Coconut oil, 50g
Creamed coconut, 30g
Apple vinegar, 1 tbsp.
Coffee powder, pinch
For the icing [optional]:
Lamb Brand Brown Sugar, 50g
Lamb Brand Ground Cinnamon, pinch
Lamb Brand Salt, pinch
Cioco Pasticceria Chocolate, 150g
Water 75ml
Creamed coconut, 50g
Coffee powder, pinch
Cocoa Powder, 2 tbsp
All you have to do is:
For the Cake:
- Preheat oven to 160C.
- Prepare a 23cm cake tin with baking spray.
- Sieve twice the self raising flour, bicarbonateof soda and cinnamon.
- Add the salt and mix.
- Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent.
- Use a large metal spoon to fold in the liquid ingredients into the dry ingredients and mix well until the mixture is consistent and smooth.
- Pour the batter into the prepared cake tin and place in the oven to bake for 35-40 minutes.
- Allow to cool for 10 minutes then pour over the icing and decorate the surface with nuts if desired.
Note: A lower temperature is required due to the addition of linseed. Overheating seeds will loose their nutritional properties.
For the Icing:
- Start by preparing the icing.
- Place all the ingredients in a saucepan on low heat. As soon as it start to boil, remove from the heat. Keep stirring until you have a smooth, glossy consistency.
- Keep aside and prepare the cake.