The beauty of this cake is , even though it is vegan , its is so moist and soft. Instead of one cake when baked into parts makes an excellent base for other cakes like black forest. The original recipe I got from Rajashri food and then I twisted it to fit the allergies.
This Recipe is free from :
1.plain flour/ Maida , all-purpose flour - 1 and 1/2 cups
2.cocoa powder - 1/4 cup
3.fine sugar – 4 TBSP
4.baking powder – 2 TSP
5.baking soda/ sodium bicarbonate – 1 TSP
6.sweetened condensed coconut milk - 1 tin
7.vegan butter melted / vegetable oil – ¾ cup
8.vanilla essence – 1 TBSP
9.water – 1 cup
1.Grease 9” or 10” round pan with vegetable oil or vegan butter.
2.In a mixing bowl, assemble all the dry ingredients - all-purpose flour, cocoa powder, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
3.Preheat the oven at about 150 c/300F.
4.Add in the coconut condensed milk, melted butter or vegetable oil, vanilla essence and water to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
5. To make the cake more moist add 1 TBSP of very hot water at this point and again mix just for a minute.
6.Pour the batter into the prepared cake tins and bake for 25 to 30 or until a skewer or toothpick comes out clean.
7.After the cake is done, allow it to rest in their tins for 3 to 4 minutes and then invert it on to a cooling rack.
8.Spread any non-dairy whipped cream n top and spread it even. Decorate with chocolate chips or chocolate peels cheery as you wish