It’s my birthday tomorrow. That’s right: I’m nearly ONE QUARTER of a CENTURY in age. I may as well pack it all in now, eh? OK, no really, because I am only just entering my baby-blog years.
Today’s cake is a simple chocolate cake from veganconnection.com and it is super yum. My hiccup was that I got home from the shops and only then remembered that I needed to make it gluten free. It’s tough baking gluten free as well as vegan, because a lot of gluten free cakes rely on eggs to give it the rise. So with fingers crossed, I subbed in some gluten free flour for the regular flour in the recipe.
What resulted is actually a chocolate cake that has a sunken centre. Bummer. But there’s no reason that dimple cannot be simply filled with chocolate icing. The next hiccup occurred while I tried to make salted caramel icing. I thought that making a salted caramel and then whipping it up with icing sugar would work a treat. But alas, what that makes is actually taffy caramel. While sweet and sickly, my cake was without a proper icing. I chose to make a simple chocolate icing with peppermint essence, because chocolate peppermint is one of my favourite food combos, up there with chocolate and caramel, chocolate and orange, and chocolate with anything.
Ingredients for the Cake:
3 cups of self raising flour
2 cups white sugar
1 tsp bicarb soda
1 tsp salt
2/3 cup oil
2 tsp apple cider vinegar
1 ½ cups water
½ cup cocoa
Preheat the oven to 180°C and grease two 20cm cake tins.
In a mixing bowl, combine all of the dry ingredients. Turn on your mixer, and then slowly pour in the water and oil. When fully incorporated, allow to sit 10 minutes, so that it can begin the raising process.
Pour into the two tins, diving as equally as possible. Bake for 30-40 minutes, until a skewer comes out clean. Allow the cakes to cool completely on a wire rack.
When the cakes have cooled, slap on some icing, and there we have it.