Heavenly Chocolate Traybake


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This really easy recipe for vegan chocolate cake is another superstar from Heavenly Vegan Baking.

The first time I made this I didn’t bother with the icing and it was pretty darn good straight from the oven, but the icing elevates it to a whole new level.

This keeps well in a sealed container for a day or two, but better still it freezes and defrosts perfectly (even with the icing), which means (if you cut it before you freeze it) you can take just one or two slices out of the freezer at a time whenever you’re in need of a chocolatey hit. We like to eat them with dairy-free chocolate icecream.

 

Ingredients:IMG_20140515_111211

For the cake

  • 250g/9oz plain flour
  • 250g/9oz demerara sugar
  • 65g/2oz plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 300ml/10.5 fl oz water
  • 200ml/7 fl oz vegetable oil
  • 1 tsp vanilla extract

For the icing:

  • 100g/3.5oz sugar
  • 60g/2oz vegan margarine
  • 2 Tablespoons soy milk
  • 30g/1oz cocoa powder
  • 2 teaspoons vanilla extract

Method

For the cake:

  1. Preheat the oven to 180C/Fan 160C/Gas #4.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the water, vegetable oil and vanilla; mix until well blended.
  3. Spread evenly in a baking tray and bake for 25 minutes.

For the icing:

Don’t make the icing until the cake is nearly done or it will solidify before you’re ready to use it!

  1. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently.
  2. Simmer for 5 minutes, stirring continually.
  3. Remove from the heat and keep stirring for another 5 minutes or so; add the vanilla extract.
  4. Drizzle the icing over the cake. Do this as quickly as possible – the icing will be liquid so be prepared for it to run!

 

IMG_20140513_074215

 

 

 

 

 

 

 

 

 

 

 

Heavenly Chocolate Traybake
 
Cook time
Total time
 
Really easy recipe for delicious egg- and dairy-free chocolate traybake; pretty nice even without the icing, but the icing takes it to a whole new level.
Author:
Recipe type: Cake
Cuisine: Vegan, Dairy-free, Egg-less, nut-free
Serves: 16
Ingredients
For the cake:
  • 250g/9oz plain flour
  • 250g/9oz demerara sugar
  • 65g/2oz plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 300ml/10.5 fl oz water
  • 200ml/7 fl oz vegetable oil
  • 1 tsp vanilla extract
For the icing:
  • 100g/3.5oz sugar
  • 60g/2oz vegan margarine
  • 2 Tablespoons soy milk
  • 30g/1oz cocoa powder
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 180C/Fan 160C/Gas #4.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the water, vegetable oil and vanilla; mix until well blended.
  3. Spread evenly in a baking tray and bake for 25 minutes.
To make the icing:
(Don't make the icing until the cake is nearly done or it will solidify before you're ready to use it!)
  1. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently.
  2. Simmer for 5 minutes, stirring continually.
  3. Remove from the heat and keep stirring for another 5 minutes or so; add the vanilla extract.
  4. Drizzle the icing over the cake. Do this as quickly as possible - the icing will be liquid so be prepared for it to run!
Notes
This freezes brilliantly, even with the icing.
 

 

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