Karen Mintzias
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