How do u make?

Question

How do u make a vegan chocolate cake. Uk

Answer 1

try this recipe, it's simple & tastes great!

Simple Vegan Chocolate Cake
1 1/2 C. flour
1/3 C. cocoa powder
1 tsp baking soda
1/2 tsp salt
1 C. sugar
1/2 C. vegetable oil
1 C. cold water
2 tsp vanilla extract
2 tsp vinegar
Preheat oven to 375. Mix dry ingredients together. Mix the oil, water, and vanilla extract in a separate bowl. Add the mixed wet ingredients to dry and stir until mixed. Add vinegar and stir. Put the cake in the oven immediately and bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center removes cleanly.
For cupcakes, the cooking time needs to be decreased somewhat (bake for only 10-15 minutes. Check doneness often.)

Answer 2

Ingredients

300g self raising flour
3 level tsp baking powder
50g cocoa powder
250g caster sugar
1tsp vanilla essence
9 tbsp sunflower oil
250 ml orange juice
100ml water
1 orange zested

8” loose bottomed tin (greased)
ICING

250g icing sugar
1tbsp Cocoa
50g sunflower marg
3tbsp boiling water
Method/Procedure

preheat oven to 190°C

Sift the flour with the cocoa powder, baking powder and the sugar.

Mix with the rest of the ingredients


Whisk to a batter like consistency


Pour in tin, cook for 40 mins, until knife comes out of centre clean
icing: whizz altogether, spread over top and chill


or.....



Fat free yummy Vegan Chocolate Cake
Ingredients


50 grams of Green and Blacks cocoa

150 grams Organic Self Raising Flour

150 grams Organic brown sugar

1 pinch of salt

I tin of prunes (pitted)

A drop of vanilla essence
Method/Procedure


Drain the prunes, and then Mix all the ingredients (should be fairly moist- so gradually add the prune juice but it shouldn’t be sloppy! Sorry this isn’t too precise I'm a bit of an intuitive cook!)

Pour in to 2 greased sandwich tins, cook on gas Mark 5 for about 20 mins or until firm.

I usually make a topping using a bar of melted Green and Blacks chocolate (whatever flavour is your favourite!) mixed with some icing sugar to thicken.

This cake is yummy, sweet and keeps you regular!!

Answer 3

Recipe Yield: 1 - 9x5 inch loaf pan

PREP TIME 15 Min
COOK TIME 45 Min

Servings 8

INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool.

Answer 4

Vegan Chocolate Cake


Ingredients:

1/3 cup of cocoa
1 1/2 cup of flour
1 cup of sugar
1/2 tsp of salt
1 tsp of baking soda
1 cup of coffee
2 tsp vanilla
1/2 cup of oil
2 tbsp of vinegar
Directions:
Set oven to 375. In a bowl, put cocoa, flour, sugar, salt, and baking soda. In another bowl, put coffee, vanilla, oil, and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Pour into any size pan you desire.

Bake for 25 - 30 minutes

YUMMY!!!!!!! ; )

Answer 5

Two of each, 2 - Vegans... 2 - bars dark chocolate 2 gallons full cream milk and two teaspoons plain or self raising flour. mix in a concrete mixer or a large blender and pick out any large bones You may find some sharp bone splinters - these can be saved for later use as toothpicks. Lightly grease a large frying pan with bacon fat and place a measure of the liquid into it. fry turning once... (Can be tossed) keep cooking these flat cakes and stacking them with a shaking of gravy salt between cakes. Cut wedges from the stack and serve with a drizzle of brown sauce. I like to eat mine with a sweet red wine chilled very low and served in a one pint tankard, I like to quaff my wine.

Answer 6

INGREDIENTS
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool


Ingredients
Chocolate Fudge Cake

2 cups self-rising flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
egg replacer to equal 2 eggs
1 cup soymilk
1/2 cup (1 stick) margarine, melted
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting

1 stick unsalted margarine, melted
2/3 cup unsweetened cocoa powder
3 cups confectioner's (powdered) sugar
1/3 cup soymilk (boiling water may be substituted for a darker chocolate flavor)
2 teaspoons vanilla extract

Directions:
Cake

Preheat oven to 350. Grease and flour two 9-inch round cake pans. Combine flour, sugar and cocoa in large bowl. In smaller bowl, mix together egg replacer, soy milk, margarine, and vanilla. Add to dry ingredients. Beat on medium speed for 2 minutes.Slowly stir in boiling water. Batter will seem a bit thin). Pour into prepared pans. Bake for 30-35 minutes. Cool in pans for 10 minutes; remove from pans to
wire racks. Cool completely before frosting.

Answer 7

www.vegweb.com

tons of vegan cakes and recipes

Answer 8

Try the following

Black Forest chocolate cake
For the cake
250g/8oz self-raising wholemeal flour
250g/8oz soft brown sugar
2 tbsp cocoa powder
2 heaped tsp carob powder
125ml/4fl oz rapeseed oil
150ml/¼ pint soya milk
1 tbsp vegan yogurt, bean curd or coconut cream
1 dessertspoon cider vinegar
pinch of salt
25g/1oz dairy-free dark chocolate (70 per cent cocoa solids)
fresh cherries or berries, to decorate
For the filling
4 tbsp Vegan cream cheese
1 tsp lime rind
4 tbsp morello cherry or blackberry jam

Method
1. Oil two 20cm/8in circular sponge tins and line them with baking parchment. Preheat the oven to 180C/350F/Gas 4.
2. Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly.
3. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.
4. Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.
5. Place the vegan cream cheese in a bowl and stir in the lime rind. Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. Sandwich together and place on a serving plate.
6 Decorate the cake with fresh cherries or berries and serve.

or Moist chocolate crumb cake
12 vegan digestives, gingernuts, bourbons or oat biscuits
25g/1oz coconut oil
25ml/1fl oz soya milk
250g/8oz silken tofu
2 tsp arrowroot
1 banana
4 tbsp cocoa powder
150ml/¼ pint maple syrup
2 tbsp tahini
2 tbsp raisins
1 tbsp lime juice
3 tbsp orange juice
2 tsp vanilla essence
pinch of salt
To decorate
crystallized ginger
nasturtium leaves (optional)

Method
1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.
2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3¼in ramekins.
3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.
4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.
5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.

or Chocolate and cherry roulade
For the roulade
150g/5½oz margarine
4 tbsp soft brown sugar
4 tsp vegan egg replacement powder (available from health food shops)
4 tbsp water
50g/1¾oz cocoa powder
200g/7oz self-raising flour
3 tbsp brazil nuts, chopped
For the filling
250ml/9fl oz soya cream
50g/1¾oz dark chocolate, melted
1 tbsp soft brown sugar
1 tbsp cornflour
splash water
150g/5½oz tinned cherries, drained, stones removed
For the chocolate sauce
50g/1¾oz dark chocolate, melted
2 tbsp soya cream
2 tsp icing sugar
To serve
75g/2½oz tinned cherries, drained
icing sugar, to dust

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the roulade, place the margarine and sugar into a food processor and blend until combined.
3. Place the egg replacement powder and water into a bowl and mix together to make a smooth paste. Add this paste to the sugar mixture.
4. Fold in the cocoa powder and flour and mix until smooth.
5. Grease and line a 27.5cm x 32.5cm/11in x 13in swiss roll tin. Pour the mixture into the tin, spread flat with a palette knife and bake in the oven for 10-12 minutes, or until the top is springy to touch.
6. Lay a clean tea towel onto a flat surface, sprinkle with the chopped brazil nuts and turn the cake out onto the tea towel. Leave to cool for five minutes, then remove the greaseproof paper.
7. For the filling, place the soya cream, melted chocolate and sugar into a saucepan and warm gently for 1-2 minutes.
8. Mix the cornflour with a little water to make a paste, then add this to the saucepan and stir until thickened.
9. Spread the filling over the cake. Scatter the cherries over the filling and roll up into a roulade shape.
10. For the chocolate sauce, place the melted chocolate, soya cream and icing sugar into a saucepan and heat gently.
11. To serve, place the roulade onto a serving plate, drizzle with the chocolate sauce, scatter with cherries and dust with icing sugar.

Answer 9

Use egg substitute, organic chocolate

Answer 10

use soya milk, egg substitute, and vegan chocolate