Rich, proper chocolate cake. Makes a great vegan birthday cake, or for someone with an egg allergy. Also very good served warm as a pudding, with thick cream. It is very quick and easy to make so works well for large numbers.
|serves||8 people||30 people||100 people|
|equipment required||23 cm cake tin||approx 30 by 25 cm cake tin or roasting tray||three large baking or roasting trays|
|vegetable oil||125ml or 0.5 cup||375ml or 1.5 cups||1250ml or 5 cups|
|water||250ml or 1 cup||750ml or 3 cups||2500ml or 10 cups|
|white flour or gf flour||110g||300g||1 kilo|
|finely ground (shredded) coconut||100g||300g||1 kilo|
|white wine or cider vinegar||2tbsp or 30ml||6tbsp or 90ml||20tbsp or 300ml|
|cooking time||20-30 mins||30-45 mins||30-60 mins|
Timescale & Hints
Can be made the day before.
To eat as a pudding, you don’t need to line the tin. In that case it can actually be made in the tin, or baking tray, which speeds up the method and saves on washing up.
Preheat the oven to 160°C/325°F/Gas 3.
Line your tin or baking tray with non-stick baking parchment.
In a bowl mix together the oil and water.
Add the flour, ground coconut, and cocoa powder. Stir well.
Add vinegar and baking powder. It will react with the mixture. Stir through until evenly distributed.
Pour the batter into the tins.
Bake as per baking time above. These times are approximate. Remember that for larger amounts the baking time will vary considerably depending on the size of your tins and thickness of the batter.
The top should be set and very slightly springy. Use a knife to do the crumb test which should come out clean. However try not to overcook the cake or it will dry out.
Leave to cool in the tin for a few minutes. Turn out of the tin and peel away the baking paper.
Good served warm or at room temperature, with double cream.