Vegan Chocolate Cake {Recipe}

As well as being a civil rights campaigner, Peter Tatchell is a notorious dark-chocolate cake lover who also just so happens to be a Veganuary supporter. With this recipe, we’re sharing his passion for all things chocolate and cake. Try this delicious, moist dessert, and decorate it however you choose!

Serves 12

What You Need:
For the cake:
2½ cups self-rising flour
2 cups sugar
⅔ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water (or use coffee to make it a mocha cake)
2 teaspoons vanilla extract
⅔ cup vegetable oil
2 teaspoons apple cider vinegar
12 raspberries

For the fondant:
1 cup vegan margarine
¾ cup cocoa powder
⅓ cup non-dairy milk
4½ cups powdered sugar
For the glaze:
½ cup sugar
4 tablespoons vegan butter
2 tablespoons non-dairy milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract

What You Do:

1. Preheat the oven to 350 degrees.

2. For the cake, into a bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt with a fork (make sure the mixture is blended well). Add water, vanilla, oil, and vinegar, and mix together well.

3. Split the mixture in half, and transfer to two 8 x 8 cake tins.

4. Place in oven and bake for approximately 25 minutes, or until a knife comes out clean. Cool both cakes on a rack (approximately 2 hours).

5. For the fondant, into a bowl, cream together margarine, cocoa, and milk. Stir in sugar until stiff. Cover one cake with the fondant and place the other cake on top.

6. For the glaze, into a small saucepan, bring the sugar, margarine, milk, and cocoa to a boil. Stir frequently, then reduce the heat to a simmer for two minutes, stirring constantly. Remove from heat, and stir for another five minutes.

7. Add vanilla, stir, and pour mixture onto the cake. The glaze dries quickly, so spread it immediately, then add raspberries. Let cool for 1 hour before serving.

Photo courtesy of Chris Shoebridge