Ronni Allen
Serves 8
20 minutes
25 minutes
3658
Dessert
This rich, moist vegan chocolate cake combines the deep tang of Womersley Raspberry & Apache Chilli Vinegar with fresh raspberries for a sophisticated, warming dessert. The vinegar acts as the acid to curdle the soy milk, creating a light, airy sponge with a subtle heat.
280g self raising flour
60g dairy free cocoa powder
1.5 tsp bicarbonate soda
0.25 tsp salt
200g sugar
800ml water
180ml sunflower oil
2 tsp vanilla essence
2 tsp Wormersley Raspberry & Apache Chilli Vinegar
0.5 pint soya double cream or oast greek yoghurt which is very creamy
200g fresh raspberries
Warm oven 180c 350f and grease and line 2 x 8" sandwich tins
In one bowl weigh out all the dry ingredients and mix together until incorperated together
In a large jug weigh all wet ingredients
Whisk the wet ingredients together until blended
Tip the wet ingredients into the dry ingredients and mix with a metal spoon so it it dark rich and smooth
Divide mixture into the the two sandwich tins
Cook for 20 minutes until risen and when it bounces up when you press it
Allow to cool
Whisk up cream if used or spread over greek yoghurt
Top with raspberries and place top cake on top. sprinkle with icing sugar as required
This can also be made in a loaf tin so no filling needed
This rich, moist vegan chocolate cake combines the deep tang of Womersley Raspberry & Apache Chilli Vinegar with fresh raspberries for a sophisticated, warming dessert. The vinegar acts as the acid to curdle the soy milk, creating a light, airy sponge with a subtle heat.
