A simple eggless and dairy-free chocolate cake that is quick and simple to make from ingredients readily available in South Africa.
1 cup wholewheat pastry flour (or more cake flour)
1 cup unbleached cake flour (use Snowflake)
½ cup plus 2 Tbsp cocoa powder
½ cup cane sugar (the light brown one, not white)
2 tsp baking powder
2 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup canola oil
1 cup maple syrup
2 cups soy milk
1 Tbsp pure vanilla extract (Woolies)
1 Tbsp almond extract (Woolies)
2 tsp apple cider vinegar
- Position rack in the middle of the oven and pre-heat to 180°C/350F.
- Spray sides and bottom of two 9 inch round cake pans and line the bottoms with parchment paper cut to fit.
- Sieve flours, cocoa, salt, baking powder, baking soda and cinnamon into large bowl. Stir with a whisk to mix well. Add the sugar and mix again.
- Whisk all the wet ingredients together in a medium sized bowl; add the vinegar last. The batter will be thin!
- Divide the batter between the 2 tins* and tap the pans lightly to eliminate air bubbles.
- Bake for 25–30 minutes (check after 20 minutes) or until the tops of the cakes are set, the sides have started to pull away from the pans and a cake test inserted in the centres of the cakes comes out clean. Cool the pans on wire racks for 10 minutes.
- Run a thin knife between the cake and the inside of the pan and invert each layer out onto a rack.
- Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely. You can also freeze the wrapped layers for up to 2 weeks before using.
- Often the layers are not wrapped. Let them cool completely and then sandwich them together with the jam. While they are cooling, make the chocolate ganache (dark chocolate and Alpro non-dairy cream). Heat the cream and then add in the chunks of chocolate and let it all melt together then cool until the right consistency.
- * You can use scales for this – just weigh the pans with the mix in and check they are the same weight. Get the scales ready before you add in the vinegar to the liquid mix!
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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