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Ingredients (use vegan versions):

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet
ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake
for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the
vegweb).

Serves: 12

Preparation time: 15 min

I swear I already posted a message about this cake, but obviously not. Oh my god, this cake tastes
craaaaaaazy good!!!! Its soo yummy! Everyone in my family likes it. Ever since becoming vegan my
sister has never liked ANYTHING that I have made, but she absolutely loves this cake!!! The only thing
that, is that I had to add 41/2 tablespoons of soy milk to the mixture at the end, because it was a little
dry. And also, the cake mixture was too much, as in, there was enough to fill up one whole cake tin plus
there was extra so I just made little brownies, so next time I would say to just use 3/4 of everything, so
that you just make one cake, and not one and a half cakes. Also, I had to cook my cake for 50 mins,
rather than 40 mins but maybe my oven just wasn't hot enough. But trust me, this cake tastes soo
good!!!! Argh!!! YUMMY!!

Archived comment by: xpeax

This cake is the best cake I have ever had in my life (including before I was vegan). I made it for my
non-vegan friend for her b-day and she and all my friends all said it was the best cake they had ever
tasted! The vegan chocolate frosting from Wally works perfectly with this cake. I also used mint extract
instead of vanilla one time (in both the cake and frosting), and it was excellent. And I also use two
round cake pans and cook it for about ten minutes less.
 
Arc
  c mm  by: hola0102

this cake was awesome! i used the juice from half a lemon instead of the vinegar, and it still turned out
great. i made the frosting from wally as suggested and it tasted soooo good i can't even describe it!
this is a new favorite in my house.

Archived comment by: nataliemead

INGREDIENTSINGREDIENTS

350 gr wholegrain selt flour

175gr vegan marg
175gr light muscovado sugar
1 ts mixed sice
150gr sultanas
200gr raisins
150gr dates
50 gr flaked almonds
1 tbls treacle
100gr glacé cherries, halved
grated zest of an orange
2 tblss ground almonds
120ml soya milk
2 tblss red wine vinegar
¾ ts of bread soda (bicarbonate of soda)
6 tblss (90ml) brandy

‡ Preheat oven to 150ÛC

‡ Grease an 8´ cake tin and line with a double layer of greased greaseproof
‡ Sieve the flour and spice
‡ Rub in the marg until the mix is like breadcrumbs
‡ Stir in the flaked almonds and treacle
‡ Add the sugar, dried fruit, cherries, orange zest and ground almonds and mix
‡ Warm half the soya milk in a small pot and add the vinegar
‡ Dissolve the bread soda in the rest of the soya milk, then add
this to the milk and vinegar mix
‡ Stir this into flour and fruit mix until well combined
‡ Spoon mix into greased tin and smooth the top
‡ Bake for 2 hours, until a skewer/cocktail stick comes out clean
‡ Leave cake in tin to cool, then turn out and peel off greaseproof
‡ Prick cake with a cocktail stick and feed with a third of the brandy
‡ Wrap cake in greaseproof and store in a tin
‡ Feed with the rest of the brandy at weekly intervals
‡ Will keep for 4 weeks
‡ Wrap cake in greaseproof and store in a tin
‡ Feed with the rest of the brandy at weekly intervals
‡ Will keep for 4 weeks