Vegan Too Easy Chocolate Cake

Baking - sweet Baking - sweet

Preparation time

25min

Total time

1h 0min

Portion

12 portion(s)

Level

easy

TM 5

by sharonjoym

published: 2017/03/23

changed: 2017/03/23

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Ingredients

Vegan Too Easy Chocolate Cake

240 g Rice Bran Oil
6 tsp Egg replacer, Orgran brand no egg Egg replacer
150 g water
200 g Unsweetened almond milk
2 tsp natural vanilla extract
240 g raw sugar
240 g Self Raising Flour
60 g Cocoa powder or Cacao powder
2 tsp baking powder

Icing ingredients

200 g raw sugar
40 g cocoa powder
15 g lemon juice, Juice of approximately 1/2 lemon
20 g Boiling water

Cashew cream

200 g raw cashews
150 g filtered water
1 tbsp Pure Maple Syrup

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Recipe's preparation

Method for the Cake

1. Preheat oven to 180degC. Grease and line 2 x 20cm round cake tins and set aside.
2. Mix 6 tsp egg replacer with 150g water in a small bowl.
3. Place 240g rice bran oil, egg replacer mix, almond milk, vanilla extract, caster sugar, self raising flour, Cocoa powder and baking powder and mix 15 sec/speed 5.
4. Pour mixture into prepared cake tins. Bake for 30-35 minutes (180degC) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in tin for 5 minutes then transfer to a wire rack. When cold put cashew cream between cakes and ice with the icing.

Cashew Cream

1. Mill raw cashews 10 seconds/speed 8
2. Add water and blend 1 minute/ speed 9
3. Add maple syrup and blend 1 minute/ speed 8 scrape down sides of mixing bowl with spatula. Repeat as needed until a smooth consistency is achieved.
4. Use as needed for cake and transfer any leftovers to an airtight container and store in refrigerator.

Icing

1. Place 200g raw sugar and mill 20 seconds/speed 10
2. Add 40g Cocoa powder
3. Add lemon juice and mix 10 seconds/speed 6
4. Add boiling water and mix 10 seconds/speed 4 add more water if the mixture is too thick. It should be smooth and shiny. Pour onto cake immediately.

Tip

This is a vegan version of the Too easy chocolate cake from the Basic Cookbook the recipe is also doubled.

The Cashew cream recipe is thanks to Jo Whitton's Quirky Cooking book

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.