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Martha’s Vegan Chocolate Cake By Martha Collison

Martha’s Vegan Chocolate Cake By Martha Collison.

Martha's vegan chocolate cake By Martha Collison

Martha’s Vegan Chocolate Cake By Martha Collison

Preparation time: 20 minutes

* Cooking time: 20 minutes to 25 minutes

* Total time: 40 minutes to 45 minutes

Ingredients:

For The Sponge:

350ml almond milk

2 tsp cider vinegar

250g caster sugar

150ml sunflower oil, plus extra to grease

2 tsp vanilla bean paste

225g plain flour

75g cocoa powder

1 tsp bicarbonate of soda

1 tsp baking powder

½ tsp salt

For The Icing:

200g vegan dark chocolate, 70% cocoa maximum, chopped

75ml almond milk

50g coconut oil

1 tsp vanilla extract

Fresh and freeze-dried raspberries, to decorate

Method:

1. Preheat the oven to 180°C, gas mark 4 and grease and line 3x18cm round tins with a circle of baking parchment and sunflower oil.

2. Pour the almond milk into a large jug and add the vinegar. Whisk to combine – you’ll notice the mixture thicken and curdle. Leave to stand for 2 minutes, then stir in the caster sugar, oil and vanilla bean paste.

3. Sieve the flour and cocoa powder into a large mixing bowl and add the bicarbonate of soda, baking powder and salt. Make a well in the centre of the dry ingredients and gradually add the wet ingredients, whisking all the time until a smooth batter forms. Use the batter straight away once the ingredients have been combined to create the best rise in the oven.

4. Divide the mixture evenly between the cake tins and bake for 20-25 minutes or until risen and springy. Allow to cool for 10 minutes in the tins, then carefully turn out onto a wire rack to cool completely (the cakes are quite delicate so be gentle!).

5. To make the icing, place the chopped chocolate, almond milk, coconut oil and vanilla extract into a small saucepan. Heat very gently, stirring all the time until completely melted and smooth. Use a balloon whisk to agitate the mixture to help it emulsify, then transfer to a jug and set aside for 15 minutes before using.

6. When you are ready to assemble the cake, place the bottom layer of sponge onto a serving plate and spread with a few tablespoons of icing. Repeat the process with the next layer, finishing with the last layer of sponge. Spread the remaining icing onto the top of the cake and finish with a few fresh and freeze-dried raspberries on the top.

Martha’s Tip

This cake will keep for 2-3 days when stored in an airtight container at room temperature.

Martha's Vegan Chocolate Cake By Martha Collison

What do you think about Martha’s vegan chocolate cake By Martha Collison? Fancy making one?

Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.

Recipe Card:

Martha’s Vegan Chocolate Cake

Martha’s Vegan Chocolate Cake By Martha Collison
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Martha Collison

Ingredients

  • 350ml almond milk
  • 2 tsp cider vinegar
  • 250g caster sugar
  • 150ml sunflower oil, plus extra to grease
  • 2 tsp vanilla bean paste
  • 225g plain flour
  • 75g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 200g vegan dark chocolate, 70% cocoa maximum, chopped
  • 75ml almond milk
  • 50g coconut oil
  • 1 tsp vanilla extract
  • Fresh and freeze-dried raspberries, to decorate

Instructions

  • Preheat the oven to 180°C, gas mark 4 and grease and line 3x18cm round tins with a circle of baking parchment and sunflower oil.
  • Pour the almond milk into a large jug and add the vinegar. Whisk to combine – you’ll notice the mixture thicken and curdle. Leave to stand for 2 minutes, then stir in the caster sugar, oil and vanilla bean paste.
  • Sieve the flour and cocoa powder into a large mixing bowl and add the bicarbonate of soda, baking powder and salt. Make a well in the centre of the dry ingredients and gradually add the wet ingredients, whisking all the time until a smooth batter forms. Use the batter straight away once the ingredients have been combined to create the best rise in the oven.
  • Divide the mixture evenly between the cake tins and bake for 20-25 minutes or until risen and springy. Allow to cool for 10 minutes in the tins, then carefully turn out onto a wire rack to cool completely (the cakes are quite delicate so be gentle!).
  • To make the icing, place the chopped chocolate, almond milk, coconut oil and vanilla extract into a small saucepan. Heat very gently, stirring all the time until completely melted and smooth. Use a balloon whisk to agitate the mixture to help it emulsify, then transfer to a jug and set aside for 15 minutes before using.
  • When you are ready to assemble the cake, place the bottom layer of sponge onto a serving plate and spread with a few tablespoons of icing. Repeat the process with the next layer, finishing with the last layer of sponge. Spread the remaining icing onto the top of the cake and finish with a few fresh and freeze-dried raspberries on the top.
  • This cake will keep for 2-3 days when stored in an airtight container at room temperature.
Martha's vegan chocolate cake By Martha Collison

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Martha’s Vegan Chocolate Cake By Martha Collison.

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By Martha Collison

Martha Collison’s Chocolate Brownie Pancakes:

Perfect for Pancake Day. You can make the batter the night before and cook them the next morning for a really quick breakfast treat.

Martha Collison’s chocolate brownie pancakes.

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4 responses to “Martha’s Vegan Chocolate Cake By Martha Collison”

  1. Ruth says:

    Looks beautiful. I would love to try.

  2. This looks delicious! Chocolate and raspberry are a dream together xx

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