I have been making this chocolate cake since I was a teenager. It was the first cake I ever baked and it has always been my favourite.
The original recipe came from a cookbook published by a Catholic Primary school in Warren in 1981. Warren is the small country town in NSW where my Grandparents lived and where my Mum (and coincidently, my husband) was born. Several ladies in the town including my grandmother contributed recipes to the cookbook.
When I left home at 21, I photocopied the book and I still have the pages stapled together with my cookbooks.
The cake I make now is slightly different to the original. My vegan & gluten-free version is more fudgy and not as light as the original but it is still yummy.
This is also one of the easiest and quickest cakes you will ever make – melt butter, add wet ingredients to dry, add flax egg, mix and put in the oven – done.
The cake in the photos is 2 cakes, each cut in half and iced between each layer. You can create a naked cake by simply adding less icing and flattening the sides with a palate knife.
- 110g vegan margarine (4oz) 3 heaped tbsp)
- 1¾ cups self raising gluten free flour (275g)
- 3 tbsp cacao
- ½ tsp bi-carbonate soda
- 1¼ cup vegan castor sugar (265g)
- 1 cup almond milk
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water – let sit for a couple of minutes)
- ICING
- 150g vegan margarine
- 500g icing sugar (confectioners sugar)
- ½ tbps cacao
- Pre-heat oven to 180°C (356°F)
- Add flour, sugar, cacao and bi-carb into a large bowl and mix well.
- Melt margarine and add milk and vanilla and pour into dry ingredients.
- Beat until well combined
- Add flax egg and mix
- Pour into a lined cake tin for approximately ½ hour or until a cake tester comes out clean.
- Cool in tin for a few minutes and then transfer to a cooling rack.
- Icing
- Beat margarine until creamy.
- Add cacao and half the icing sugar. Beat until well combined.
- Add the remaining icing sugar and beat well.
- Once the cake is completely cool, ice and eat!
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