I’m back in the kitchen, baby! It’s been a while and all due to the fact that the painters have been here and we’ve been upstairs and staying out of their way. Now we are back downstairs (yay) and I can just walk a couple of steps to the kitchen instead of leaving everyone upstairs and behind 2 sets of gates and dash down and then dash back up the stairs again.
It’s been a long time between cakes so I decided I had to make one. I found this recipe amongst all my class notes from when I did a vegetarian cooking diploma over in the UK. But it had a few processes and ingredients that took a bit of time so I simplified it, played around with quantities and am happy to say it was a real success. Retro daddy admitted he had his reservations but it was delicious. And he’s a man who likes cake and doesn’t really care for dairy free or vegan stuff.
This cake is so delicious and rich and is vegan, dairy free and egg free BUT tastes so good. I can’t say it’s fat free or calorie free but for a special treat it’s a winner. If you like your cakes really sweet or you’re making it for a party then add some icing using a dairy free margarine like nutelex, icing sugar, bit of boiling water and cocoa.
- 270ml can of light coconut cream
- 50g cocoa powder
- 275g brown sugar
- 200mls vegetable oil
- 450g plain flour
- 3 tsp baking powder
- Pour coconut cream, sugar and cocoa into TM bowl. Process for 10 seconds on speed 4. Add in oil and process a further 10 -20 seconds on speed 4.
- Add in sifted flour and baking powder and process for 30 seconds on speed 4, scraping down bowl once.
- **Pour into lined cake tin (I use a square tin that is always easy to line) and bake for about 45 minutes in a 180C/350F oven until a knife/skewer comes out clean.
- Leave on rack to cool but of course I enjoyed it warm.
- If you don't have a thermomix just put your coconut cream, sugar, oil and cocoa in a food processor and combine. Sift in dry ingredients and combine well and follow from **.
I’ve included instructions for Thermomix owners and just the regular way. I hope you enjoy it. I also looked into sugar for you, if you are making the cake for a vegan, and in Australia you will be fine with australian made sugar because there are no processes that add animal products. Phew. I just wanted to make sure because you have to be careful with these things.