Its a fragile cake and will stick to the baking tin, so I strongly advise lining the base with parchment paper. Here i used a Christmas themed one,
I have had positive remarks about this vegan chocolate cake from many people who are vegan, saying its one of the moist vegan cakes they have ever had. Unlike some vegan cakes that are just too heavy and dry on the palette.
Vegan Chocolate Cake with Clementine and Cranberries
Makes 6 - 8 individual cakes or 1 x 8 inch round cake
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
2 teaspoons ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
3 - 4 clementines, peeled and separated
Handful of fresh or dried cranberries
2 teaspoons white wine vinegar
Heat the oven to Gas Mark 5. Oil an 8 inch round baking tin.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients, then quickly stir in the vinegar.
Pour the batter into the prepared pan and top with clementines and cranberries. Bake for 30 – 35 minutes for larger cake or 25 minutes for smaller versions, or until a toothpick in the centre of the cake comes out clean.