I’m not vegan but in the Netherlands it’s common to bring a sweet treat with you for your coworkers on your birthday and I like my treats to be inclusive, so I’m always on the hunt for vegan sweets.
The cake is super moist and chocolaty with a little hint of spice and will gone in no time, whether you share it or not.
- 1 1/2 c all-purpose flour
- 3/4 c unsweetened cocoa, any variety, sifted if lumpy
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 c granulated sugar
- 3/4 c dark brown sugar
- 1/2 c olive oil
- 1 1/2 cups water or tea of choice (Smitten Kitchen recommends coffee)
- 1 tbsp cider vinegar or white vinegar
- 3/4 cup roughly chopped dark (vegan) chocolate
- 2 tbsp cocoa powder
- 3 tbsp olive oil
- 1 tbsp corn syrup (for shine, if you’ve got it)
- a pinch of Maldon salt
Preheat your oven to 175 degrees Celsius. Line the bottom of a round 24 cm cake pan with parchment and lightly coat the sides in oil.
Now mix together the flour, cocoa, baking soda, sea salt and granulated sugar in a bowl. Once combined add the dark brown sugar and olive oil and mix further. Add the water, tea or coffee and vinegar and whisk until smooth.
Pour the batter into the cake pan and bake for 30-35 minutes. Use a skewer to test the center for doneness. The cake should be sticky but not wet. Leave the cake to cool and set for 10 minutes in the cake pan, before transferring it onto a wire rack to cool completely.
To make the glaze, mix together the dark chocolate, cocoa powder, olive oil, corn syrup and salt in a microwave proof dish and microwave at brief bursts, mixing it as you go along, until smooth. Pour over your cooled cake and let it drizzle over the sides.
This is of course, a cake best shared. But if you eat it all by yourself I won’t hold it against you.