Chocolate Cake with Rich Chocolate Frosting
Ido Zivli- Total time
- 50 minutes
Ingredients
- 1¼ cups soy milk (or 300 ml)
- 1 tbsp lemon juice
- ⅔ cup margarine or canola oil (or 5.2 oz)
- 3 tbsp golden/agave/maple syrup (maple will make the cake slightly less sweet)
- 2¼ cups plain all-purpose flour (or 10 oz)
- ¾ cup sugar (or 6 oz)
- 4 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp baking soda
For the chocolate frosting (double the quantities if you want to cover the sides as well)
- ⅓ cup vegan butter or margarine (or 2.5 oz)
- 1⅔ cups powdered icing sugar (confectioner’s sugar) (or 7 oz)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
Instructions
- Preheat the oven to 180° C (350°F).
- Lightly grease two 20 cm (8 inch) round baking pans.
- Stir the lemon juice into the soy milk, and set it aside to ‘curdle’ slightly, and turn into buttermilk.
- In a pan, over medium heat, melt the margarine, syrup, and coffee granules together. Set aside to cool slightly.
- Sieve the flour, cocoa, sugar, baking powder, and baking soda into a large mixing bowl, and whisk together.
- Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans, and bake for 30-35 minutes, or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then flip them onto a wire rack to cool completely.
- Meanwhile, prepare the icing, by beating together all ingredients until smooth.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
- Add 1 teaspoon of instant coffee for delicious coffee flavoring.