If you're thinking, what the heck is left to put in this cake then? You wouldn't be the only one. And the answer is pretty much what I had available in my cupboard...
Basically, I finished eating my lunch this weekend and was overcome by the need to bake a cake, not just any cake, a chocolate cake. Don't ask me why, I just had to make it happen. However, I didn't really have the funds to go buy lots of ingredients to make a specific cake and also, every single one of my housemates has a dietary requirement... We're a very fun house made up of 1 gluten free human, 1 wheat-free human, 1 vegetarian human, 1 vegan human and 1 me... needless to say we don't often cook meals together.
So I set off to make my chocolate cake with my cupboard ingredients.
I used Rye flour instead of Wheat. Flaxseed powder instead of Eggs. Vegan Spread instead of Butter. And Prunes instead of Dates.
From that I just made it up as I went along and the weirdest thing is, the cake turned out great! It was actually everything you'd want a cake to be, if what you wanted a cake to be was a fudgey chocolate cake that was sort of a cross between a brownie and a chocolate fudge cake.
Now I know there would've been better ways to make this cake, especially if you wanted a more traditional icing for example, but I had no icing sugar, so bare with me. And trust me, it was good, I would actually make this again, especially since everyone was able to share it with me as well.
Ingredients:
For the Cake:
200g Rye Flour
50g Cocoa Powder
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
225g Vegan Spread
1 Tbsp Coconut Milk
175g Caster Sugar
4 Tbsp Ground Flaxseed
12 Tbsp Water
For the Icing:
1 Cup Walnuts
1 Cup Prunes
3 Tbsp Cocoa Powder
1 tsp Vegan Spread
Method:
For the Cake:
Start by mixing together the ground flaxseed and water in a separate small bowl and set to the side for 5 minutes.
Whisk together the spread and the sugar together in a large bowl.
Add the flaxseed mixture and whisk to combine (the flaxseed should've thickened to resemble an egg white consistency)
Switch to a spatula and slowly add in the flour, cocoa powder, baking powder and bicarbonate of soda. Mix until combined.
Add the coconut milk and combine.
Pour the mixture into 2 round baking tins.
Bake in the oven for 12 minutes at 180°C.
For the Icing:
In a food processor, blend the walnuts and the prunes together.
Add the cocoa powder and mix.
Taste and, if necessary, add a pinch of salt or more coca powder.
Assemble the cake once it's cooled by layering the icing between the two cakes then on top. Decorate with walnuts
Yes please!!