2 c Self-rising flour
-(pref. 85% whole-wheat)
1/4 c Cocoa powder
3 ts Baking powder
1 1/3 c Vanilla sugar
-OR- Superfine sugar
9 tb Sunflower oil
1 1/2 c Water
Vegan margarine
-for greasing
-TO DECORATE-
1 Qty. Chocolate Fudge Icing
-OR- Chocolate Buttercream
Dark chocolate
-coarsely grated
Confectioners’ sugar
-VEGAN LEMON CAKE VARIATION-
1/2 c -additional flour
2 tb -Lemon juice
1 -Lemon, rind grated
Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans
and line the base of each with a circle of greased wax paper.
Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar,
oil and water. Mix well to a batter-like consistency. Pour the mixture
into the prepared pans and bake for about 40 minutes, until the cakes
spring back to a light touch in the center.
Turn the cakes out onto a wire rack and strip off the wax paper. Allow to
cool completely.
Sandwich the cake together with half the fudge icing or chocolate
buttercream and coat the top with the rest. Sprinkle on a little grated
chocolate and confectioners’ sugar.
Variation: VEGAN LEMON CAKE:
Use the additional amount of flour and omit the cocoa powder. Replace 2 tb.
of the water with lemon juice and add the grated lemon rind. Sandwich the
cakes together and coat the top with lemon buttercream or fudge icing and
decorate the cake with yellow sugar decorations and leaves cut from
angelica.
Yields
8 Servings
