Vegan Chocolate Cake #GBBOBloggers2015

Week 5 in the Great British Bake Off is Free From week and guess what? I have a delicious recipe for the ultimate chocolate cake that my vegan friend adores, it is moist, rich and so chocolatey, one slice is never enough.  Once again a big thank you to Mummy Mishaps for organising the #GBBOBloggers2015 and this week Kirsty will be hosting.

Vegan Chocolate Cake

For the Sponge

9oz sugar

9oz plain flour

4oz cocoa

2 cooking apples stewed

1 1/2 cups of almond milk

1/2 cup of strong made coffee

2/3 cup of coconut oil

2tsp vanilla essence

1tsp baking powder

2tsp bicarbonate of soda

2tsp white wine vinegar

1/4tsp salt

For the Icing

8oz vegan butter

12oz icing sugar

2 1/2 oz cocoa

small bar of dairy free chocolate (melted)

2tsp vanilla essence

1/4 cup of almond milk

1. Preheat the oven to 180 degrees and grease 2 x 8 inch cake tins, sprinkle with cocoa.
2. In a mixing bowl add the almond milk and white wine vinegar, after a few minutes add the apple sauce, coconut oil, coffee and vanilla essence and mix until frothy.
3. Add the rest of the ingredients through a sieve and mix until creamy.
4. Pour the mixture between the 2 cake tins evenly and bake for 25 to 30 minutes.
5. Word of warning, leave to cool completely as the sponge is quite delicate when warm.
6. To make the icing mix all the ingredients together, you can add more sugar if desired.
7. Ice the cake, I decorated mine with some simple vegan salted caramel nuts.

Week 6 is pastry and this is something I fear more than bread, I can sense a dismal failure on the way.