While making my Christmas Spruce Cake last year for some work colleagues, https://thequirkandthecool.com/2013/12/04/christmas-spruce-cake/, I needed to provide an alternative for a vegan friend. I found this recipe which I made festive by baking it in some Nordic ware individual fancy molds.
175 gms self raising flour
3 level tsps baking powder
25 gms cocoa (I used Dutch cocoa for flavour)
100 gms rapadura or other unrefined sugar*
125 mls vegetable oil
325 mls cold water
Preheat oven to 180 degrees C. Grease a loaf tin, 20 cm cake tin or 4-6 small fancy molds with oil spray.
Place all the cake ingredients in a food processor in the order given and whizz. Place mixture into the greased tins or molds and bake for 30 minutes for the loaf or cake tin, 15 minutes for the molds, in the pre-heated oven.
Cool for 5 minutes before gently turning out onto a wire rack.
This cake is great served on its own, or you can add fresh berries or a vegan icing.
* It’s important not to use white sugar, as white sugar is refined using animal bones to “bleach” the colour of the sugar.