As promised, here's the vegan chocolate cake recipe. It's from the vegetarian Society cookery school. I used to do vegetarian catering and this was requested a few times by some of my vegan customers:
Vegan Chocolate fudge cake
Ingredients
125g creamed coconut
50g cocoa powder
650 ml boiling water
400g self raising flour
1 level tsp baking powder
Large pinch salt
275g muscovado sugar
200 ml groundnut oil
Method
Preheat oven to gas mark 4, 180 degrees C, 350 degrees F
Grease and line 2 deep 20cm/8 inch tins
Pour the boiling water over the creamed coconut to dissolve
In a large bowl, mix the flour, cocoa powder, baking powder, salt and sugar.
Add the oil to the slightly cooled coconut mixture.
Add the liquid mixture to the dry ingredients and mix thoroughly.
Pour equal quantities into the 2 prepared tins.
Bake for approx one hour or until the cakes springy to the touch.
Leave to cool slightly before turning out onto the cooling rack.
Icing recipe as in previous message.
I've also found another no dairy chocolate cake recipe in my recipe folder, I don't think I've ever made this and I'm not sure where it came from, but it looks nice:
No Dairy Yummy Chocolate Cake
Ingredients
450g/1lb plain flour (organic if possible)
6 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
300g/10oz caster sugar
125ml/4fl oz vegetable oil
300ml/½ pint water
2 tbsp distilled white vinegar
2 tsp vanilla extract
For the icing:
dark chocolate spread
OR
225g/8oz icing sugar
25g/1oz unsweetened cocoa powder
75g/3oz soya margarine, diced
1 tbsp golden syrup
4 tbsp soya milk
Method
- Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking
powder and bicarbonate of soda into a large bowl and stir in the sugar.
- Combine all the wet ingredients in another bowl. Pour the wet ingredients
into the dry ingredients all at once and beat until smooth.
- Pour the batter into a greased 23cm/9in springform cake tin and bake for
about 1 hour, until a skewer inserted in the centre comes out clean (place a
sheet of foil over the top of the cake if it becomes too dark). Remove from the
oven and leave to cool in the tin.
- Turn the cake out of the tin and spread the chocolate spread over the top.
Or, if you are making your own icing, sift the icing sugar and cocoa powder into
a bowl and make a well in the centre.
- Gently heat the butter, golden syrup and milk until the butter has melted,
then pour into the well in the dry ingredients and stir until smooth.
- Beat with a wooden spoon until the icing has cooled and thickened slightly.
Spread the icing over the top and sides of the cake with a palette knife.