The Ultimate Vegan Chocolate Cake

This year I decided to make the ultimate chocolate cake for my birthday. Let me introduce you…

The cake itself is my default chocolate cake. The middle layer (that’s about as tall as a house) is salted caramel icing. The whole thing is covered with chocolate ganache, topped with salted pecan brittle and drizzled with caramel sauce.

Chocolate Cake

• 1 1/2 cups flour
• 1 cup packed brown sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup oil
• 2 tbsp apple cider vinegar
• 1 tbsp vanilla

1. Preheat the oven to 350F/180C/Gas Mark 4.
2. Sift the flour, cocoa powder, baking soda and salt into a large bowl and mix together.
3. Mix the water, oil, vinegar and vanilla together in another bowl. Add the brown sugar and stir until dissolved.
4. Add the wet mixture to the dry mixture. Stir until just combined.
5. Pop in the oven for 18-22 minutes. I used two 8″ tins.

Salted Caramel Icing

• 1 cup caster sugar
• 1 teaspoon salt
• 4 tablespoons water
• 1/4 cup soy cream
• 3/4 cup margarine
• 3-4 cups icing sugar
• 1 teaspoon vanilla

1. In a pot over medium heat melt the caster sugar with the salt and water until it starts to turn a dark amber. It’s important not to stir the sugar as it’s melting as it will cause it to crystalize.
2. Remove from heat and instantly whisk in the soy creamer, stirring constantly and being careful of the hot sugar spluttering. Set aside to cool.
3. Cream the margarine and add in the icing sugar, 1/2 cup at a time, until it is smoothly mixed.
4. Add the vanilla and the cooled caramel, a spoonful at a time. You won’t need all the caramel, so reserve the leftovers for drizzling.

Chocolate Ganache

• 200g chocolate
• 200g soy cream

1. Melt 200g chocolate and 200g soy cream over medium heat until combined and smooth. Chill before using.

Salted Pecan Brittle

• 1 cup toasted pecans, chopped
• 1 cup caster sugar
• 4 tablespoons water
• 1 teaspoon salt

1. Melt the sugar, salt and water over medium heat until it starts to turn a dark amber colour. Don’t stir as this will crystalize the sugar.
2. Remove from heat and add the chopped pecans.
3. Quickly spread the mixture thinly onto a lined baking sheet. Set aside to let cool, then break into pieces.