These days, more and more people are changing their eating habits, as part of their search for a healthier lifestyle.
My own personal preference is to grow as many fruit vegetables as I can in my own back garden. So far, I have shied away from keeping my own chooks for the eggs, only because I hate the thought of the poor little hens being terrorised by snakes…we get quite a few here during the summer!
My daughter found this recipe so we would have a vegan alternative to our regular chocolate cake recipes. We do want to make our vegan and vegetarian guests feel welcome in our home!
We discovered that this cake is so delicious, there is no need at all to be a vegan to enjoy it. It’s light and fluffy and oh-so-chocolaty!
125g soft vegan margarine
1 cup castor sugar
1 teaspoon vanilla essence
½ cup cocoa
½ cup hot water
2 teaspoons lemon juice
1 cup soya milk
1 ¾ cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Cream margarine, sugar and vanilla essence until light and fluffy. Blend the cocoa in the hot water and gradually add to the margarine and sugar mixture.
Add the lemon juice to the milk to sour it.
Sift the flour, baking powder and bicarbonate of soda together and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
Spoon the cake mixture into a greased and paper lined 8″ cake pan and bake in a moderate oven, 180 deg. C for 30-40 minutes or until the top springs back when lightly pressed.
Allow the cake to cool in the tin for 10 minutes before turning out. Allow to cool before icing.
Decorate as desired…enjoy! 🙂