If you’re feeling a bit fed up and in need of some comfort, sometimes a nice cup of tea and a big slice of cake can make the world of difference.
Anne Falgate, owner of Cupcake & Co, on Upper St Giles in Norwich, gives the recipe for an indulgent ‘Vegan Chocolate Cardamom Cake’.
She said: “Here is my favourite chocolate cake. It's so easy to make and while it is suitable for vegans, it tastes so good, anyone can enjoy it.”
Ingredients
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490ml soya milk
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10ml cider vinegar
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300g caster sugar
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160ml melted coconut oil
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2tsp vanilla extract
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1tsp almond extract
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80g cocoa powder
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160g plain flour
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100g ground hazelnuts
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1.5 tsp bicarbonate of soda
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1 tsp baking powder
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5 tsp salt
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8 cardamom pods (bruise them and release the black seeds, discarding the shells)
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3 x 20cm cake pans
For the frosting
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750g icing sugar, sifted
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150g cocoa powder
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300g vegetable fat
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150ml soya (or any plant based) milk
Method
- Pre heat oven to 190C
- Grease the baking pans and line the base with non-stick baking parchment.
- Add cider vinegar to the soya milk and set aside.
- Grind the cardamom pods using a pestle and mortar
- In a large bowl mix together flour, ground hazelnuts, cocoa, cardamom, bicarbonate of soda and salt.
- In another bowl combine the sugar, oil and extracts.
- Add this mix, along with the soya milk, to the dry ingredients stirring gently until a lumpy batter is formed. Don’t over beat or your cake won’t rise.
- Knock the mixing bowl on the work surface to knock out some of the air bubbles.
- Divide the mixture between the three baking pans.
- Bake for 25 minutes or until just firm.
- Remove from the oven and leave to stand for 10 minutes before turning out onto a cooling rack.
- While the cakes cool completely, make the frosting; in a stand mixer, using the paddle attachment, beat the icing sugar, vegetable fat, cocoa and soya milk until smooth and fluffy.
- Use this frosting to fill and cover the cake, using a palette knife (or go wild with your piping if you're feeling fancy).
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