Health & Wellbeing

Cravings Corner: For When You Want To Eat Vegan Cake

More and more millennials are switching to a vegan diet, according to a recent study by the Vegan Society. But just because you choose to eat-animal free, doesn’t mean you have to go without yummy cakes or chocolate treats. Oh, no. Take a look at this chocolate cake recipe that we’re sharing today – 100% vegan, 100% bloomin’ delicious. You can thank us later.

Double cocoa and strawberry cake

  •   Serves: 12-15
  •   Preparation time: 30 minutes (plus overnight chilling)
  •   Cooking time: 25 minutes

For the cake

  •   450ml plain soy milk
  •   1 tsp cider vinegar
  •   260g unbleached plain flour
  •   1 tsp bicarbonate of soda
  •   1 tsp baking powder
  •   60g cocoa powder
  •   ¼ tsp salt
  •   60g wholemeal flour
  •   ¼ tsp ground cinnamon
  •   170g maple syrup
  •   100g sunflower or safflower oil
  •   Grated zest of 1 orange or lemon
  •   125g fruit jam
  •   2 tsp rum or the juice of ½ an orange or lemon
  •   28cm springform cake tin, base-lined with parchment paper and oiled
  •   500g strawberries

For the buttercream

  •   200g demerara sugar
  •   150g cocoa powder
  •   ½ tsp bourbon vanilla powder
  •   450g non-hydrogenated margarine, at room temperature
  •   2-3 tbsp plain soy milk, at room temperature

How to make

  •   Preheat the oven to 180°C/350°F/Gas Mark 4.
  •   Mix together the milk and vinegar in a bowl and set aside for 10 minutes.
  •   Mix the flour, bicarbonate of soda, baking powder, cocoa and salt in a bowl, then add the flour and cinnamon. Mix well.
  •   Add the syrup, oil and zest to the vinegar mixture and mix well. Gently fold these into the dry ingredients with a spatula. Be careful not to over mix or the cake might turn chewy. When  everything is just incorporated, spoon the mixture into the cake tin and spread evenly with the spatula.
  •   Bake in the oven for 20-25 minutes or until a skewer inserted in the middle comes out clean. Spring open the tin and allow the cake to cool completely. Peel off the paper.
  •   Slice the cake in half horizontally with a large, serrated knife. You can also cut off the top if it has domed in baking.
  •   Put the jam and rum or juice into a small pan and bring to a boil. Spread over both cake layers. This will make the cake moist and stop any frosting from seeping into it. Allow to cool.
  •   Put the bottom layer of cake on a plate and set the top layer aside while you make the filling.
  •   Very finely grind the brown sugar in a spice mill or food processor – you should get about a couple of cups of powdered sugar.
  •   Sift together the cocoa and powdered sugar. Stir in the vanilla powder.
  •   In a separate, large bowl, beat the margarine with an electric whisk until soft. Gradually add the sifted ingredients, beating well, and adding a little milk when the mixture gets dry. Beat for a couple of minutes until the buttercream is light and fluffy.
  •   Hull and slice half of the strawberries. Hull and halve the remainder.
  •   Using a spatula, spread half the buttercream over the bottom cake layer. Arrange the strawberry slices over the buttercream, then cover with the top cake layer. Spread the remaining buttercream over the top of the cake and decorate with the halves of strawberries.
  •   Store the cake in the fridge, but bring it to room temperature for 30 minutes before serving.

Extracted from The Vegan Baker, published by Simon and Schuster

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