Vegan Chocolate Cake

Cooking instructions

For the Cake:

1. Preheat oven to 160C. 
2. Prepare a 23cm cake tin with baking spray. 
3. Sieve twice the self raising flour, bicarbonateof soda and cinnamon. 
4. Add the salt and mix. 
5. Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent. 
6. Use a large metal spoon to fold in the liquid ingredients into the dry ingredients and mix well until the mixture is consistent and smooth. 
7. Pour the batter into the prepared cake tin and place in the oven to bake for 35-40 minutes. 
8. Allow to cool for 10 minutes then pour over the icing and decorate the surface with nuts if desired. 

Note: A lower temperature is required due to the addition of linseed. Overheating seeds will loose their nutritional properties.

For the Icing:

1. Start by preparing the icing. 
2. Place all the ingredients in a saucepan on low heat. As soon as it start to boil, remove from the heat. Keep stirring until you have a smooth, glossy consistency. 
3. Keep aside and prepare the cake. 

Enjoy.

Ingredients

For the cake:

Lamb Brand Self Raising Flour, 250g

Lamb Brand Brown Sugar, 250g

Lamb Brand Brown Flax Seeds, 3 tbsp

Lamb Brand Bicarbonate of Soda, 1 tsp.

Lamb Brand Ground Cinnamon, pinch

Lamb Brand Salt, pinch

Lamb Brand Nuts to decorate the surface of the cake

Hot water [not boiling], 300ml

Cocoa Powder, 75g

Coconut oil, 50g

Creamed coconut, 30g

Apple vinegar, 1 tbsp.

Coffee powder, pinch

For the icing [optional]: 

Lamb Brand Brown Sugar, 50g

Lamb Brand Ground Cinnamon, pinch

Lamb Brand Salt, pinch

Cioco Pasticceria Chocolate, 150g

Water 75ml

Creamed coconut, 50g

Coffee powder, pinch

Cocoa Powder, 2 tbsp