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Vegan Cake

Indulge in decadence: Learn to bake a rich, vegan chocolate cake that's as delicious as it is guilt-free! INGREDIENTS: 375g flour 440g brown sugar 45g cocoa powder Pinch of salt 2 teaspoon baking powder 2 tablespoons coffee granules/powder 2 cups of warm water 144g Oil – Any neutral oil 2 tablespoons white vinegar 2 tablespoons vanilla essence 300 g dark chocolate 150g diary-free cooking cream METHOD: 1. Preheat your oven at 180 degree celsius for 15 minutes. 2. In a big mixing bowl, add all your dry ingredients - flour, sugar, cocoa powder, salt, baking powder and coffee 3. Mix well with a whisk or spoon 4. Then add your warm water, oil, white vinegar and vanilla essence. 5. Mix well with a whisk until fully combined. 6. Pour the mixture in two 8-inch greased pans 7. Bake the cakes for 35 to 45 minutes. 8. Insert a toothpick in the middle of the cake to know when it’s fully baked - it should come out clean. 9. Let the cake rest for 5 minutes then carefully unmold. 10. To make the Chocolate topping or ganache, make yourself a double boiler. Using a heatproof glass or metal bowl that fits snugly over a saucepan, without touching the water. Place the chocolate in the bowl over medium heat, melt the dark chocolate pieces in the bowl. 11.Once melted, add the diary-free soy cooking cream and mix well. 12. The chocolate topping needs to rest on the counter for a minimum of 45 minutes. 13. Afterwards, with a hand mixer, whisk the mixture with a splash of diary-free cream. 14. Never add water to chocolate! If you want to thin it down, use cream rather. 15. Finally, add the ganache in between the cake layers and fully cover the cake with the ganache which is just a fancy word for chocolate frosting. Your cake is now ready to be served! It is best served at room temperature. This mixture can also be used for cupcakes and brownie square cake pieces.