2 c Self-rising flour -OR- Superfine sugar
-(pref. 85% whole-wheat) 9 tb Sunflower oil
1/4 c Cocoa powder 1 1/2 c Water
3 ts Baking powder Vegan margarine
1 1/3 c Vanilla sugar -for greasing
-TO DECORATE-
1 Qty. Chocolate Fudge Icing -coarsely grated
-OR- Chocolate Buttercream Confectioners’ sugar
Dark chocolate
-VEGAN LEMON CAKE VARIATION-
1/2 c -additional flour 1 -Lemon, rind grated
2 tb -Lemon juice
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. 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.
Rose Elliot, “The Complete Vegetarian Cuisine”
Yields
8 servings