My first vegan cake
Oct 1st, 2008 by katesaltfleet
Let’s kick off Vegan MoFo in style. This cake is adapted from a diabetic cooking leaflet belonging to my mother. Please note that I am modern and European, thus use the metric system. If you are behind the times or from the States you can access imperial/US conversions here.
Chocolate and Prune cake
Ingredients: Makes a 20cm cake
300g dark chocolate
150g dairy-free spread
200g ready-to-eat stoned (pitted) prunes
150g gram flour, sifted with 10ml baking powder
120ml coconut milk, rice milk or soya milk (I used soya milk. I bet coconut milk version tastes divine!)
Equivalent of 3 eggs (follow the instructions carefully as they vary!)
Method:
Preheat the oven to 180c. Grease and base line a deep 20cm round cake tin. Melt the chocolate in a heatproof bowl over a saucpan of hot water
Mix the low fat spread and prunes in a food processor. Process until light and fluffy then scrape into a bowl.
Gradually fold in the melted chocolate and egg substitute (follow instructions on the packed), alternately with the flour mixture. Beat in the liquids.
Smooth the mixture into a cake tin, level the surface with a spoon and bake for 20-30 minutes or until a skewer inserted into the cake comes out clean. Leave to cool on a wire rack before serving.
To make optional butter cream:
Beat together 100g of dairy-free spread with 100g sifted icing sugar and two heaped teaspoons of cocoa powder. Spread onto your cake and sprinkle with cocoa powder to finish.
Enjoy your cake!
I’m still laughing at that first paragraph! Was the cake nice? It looks lovely!
Might I ask what egg replacer you used and did you find it worked well? I have had such varying degrees of sucess and non-success with egg replacers that I am now scared of them and only make recipes that specify what to use, yes, I am a coward who is afraid of egg replacer, sad or what?
Do you know what … We have the exact same blue circley plates as you or did you make the cake in my kitchen? Hmmm!
cake . . . . I like cake.
@ HPP It is the cake that keeps on giving :p I made it last week and froze individual portions (since there’s only me at home at the moment) and keep sneaking them out to enjoy one by one.
I used Orgran egg replacer (my first attempt). I found that the cake didn’t rise as much as I had hoped so next time I will add a little more baking powder and beat the mixture a bit harder!
@bex Cake is good, especially when it contains chocolate!
that cake looks good. I’ll have to try it and then send the recipe to my dad. he has diabetes.
I use ener’g egg replacer. the trick is to beat it w/ a fork until it is really thick. I happened upon this one day because I had left it in the food processor (more than 1 egg’s worth) for a long time while I was getting more stuff for the recipe. It got really thick and the recipe came out great. then I looked online and found that a lot of people really beat theirs until thick before using. you don’t need to put it in a food processor. a fork for a minute is enough.
Hey Bethany,
Oh good, I’m glad you found an egg replacer that does as you want it to. I would recommend the food processor only as there is no sugar in the recipe and you might want the sweetness of the prunes to spread through the whole cake, not just in clumps. Up to you though!
Enjoy,
Kate