You might have gathered by now that I've got a bit of a sweet tooth (more like an entire mouth of sweet teeth). But even I get sick of overly sweetened cakes and frosting sometimes. I was having a battle with myself all week, trying to find a way to make a cake that satisfied my desire for tooth aching sweetness but without feeling like I'd crunched my way through a giant bowl of sugar.
This cake was my fourth attempt. So many wasted ingredients this week in cakes that didn't rise, or burnt or tasted like nothing (that was the time I forgot to even add the sugar, such an idiot.) I had to come up with a new way to make cake because I'm a bit bored of how oily and not-very-crumby vegan cakes sometimes turn out. I remembered that Molly had given me some egg replacer a few months ago and it worked really well in this one. I think I might even start using egg replacer on a regular basis, recommended!
The frosting looks just like chocolate pudding and it's so tasty and thick but not too rich. It's got no icing sugar in it and you can either eat it after it's set in the fridge when it's just the right side of sweetly bitter thanks to the decent dark chocolate, or putting a slice in the microwave for 10 seconds gives you warm cake with gooey chocolate pudding frosting. I know which one I went for every 5 minutes.
I'd also suggest making double the amount of caramelised hazelnuts. Every time I went past the fridge I'd stick my hand in and pluck one off the top. The cake looked miserable after a day or so. Next time I'm just going to make a big bowl of nuts and eat them like popcorn.
To make one 9 inch-ish cake you'll need:
1 1/4 cups self raising flour
1 tsp baking powder
2/3 cup cocoa powder
1 cup sugar
1 tsp cinnamon
1 cup soy milk
1/4 cup oil
2 tsp cider vinegar
1/3 cup egg replacer
1/2 cup water
In one bowl sift together all of the dry ingredients (flour-cinnamon).
To make the chocolate pudding frosting, you need:
a tube of glucose syrup, it comes out to between 1/3 of a cup and 1/2 a cup
1/3 cup vegan cream cheese
1/4 cup soy milk
2 x 100g bars of dark chocolate (broken into pieces)
Put the syrup, cream cheese and soy milk into a pan and bring to the boil.
To caramelise the hazelnuts, just put 3-4 tbsps of sugar and 1 tbsp of water into a pan over a medium heat. Heat until bubbling, then add a couple of handfuls of peeled hazelnuts and stir to make sure they're all coated evenly. Scoop them out and spread evenly over a silicone sheet until cooled.