So today I thought to myself, I haven’t baked in sooo long like literally a month (I think it’s because I’m vegan now ), and that is so unusual for me because I used to bake all the time. So I had a look online for some Vegan dessert recipes and I found one on the Vegan Society called Mocha Chocolate Cake. I like chocolate and coffee together and I had most of the ingredients required in the house, so I decided gave it a go. I made some adjustments here and there because there were some things in the recipe that I didn’t have at home.
Originally I was going to do this post like most recipe blogs, give you the recipe and method, then tell you how good it tastes, but after tasting the cupcakes I wasn’t completely happy with how they turned out and I know now what I would do differently. So I changed the title to testing Vegan recipes , so that when you go to make them, you’ll hopefully get better results 🙂
To see the original recipe Click Here
Adjustments I made to the cake recipe :
- I used white self-raising flour (It was all I had)
- I didn’t add soy flour (I didn’t have any)
- I used golden granulated sugar instead of caster sugar
- I made the recipe into cupcakes instead of one big cake.
Adjustments I made to the Filling recipe :
- I used 80g of Vegan margarine and 160g icing sugar.
- I used coffee from a Tassimo pod (I was all the coffee I had but it actually worked quite well )
I also didn’t use the topping suggested in the recipe .
So here is my version of the recipe .
- 8 oz / 225g self-raising flour
- 6 level tsp cocoa powder
- 1 level tsp bicarbonate of soda
- 1 level tsp cream of tartar
- 7 oz / 200g golden granulated sugar
- 9 fl oz / 250 ml water
- 1 tsp vanilla extract
- oz / 80g vegan margarine
- oz / 160g icing sugar
- very strong coffee to taste
- Few drops of vanilla extract
Crushed hazelnuts to decorate
- Preheat oven to 200C/400F/gas mark 6.
- Sift flour into a basin with the cocoa powder, bicarbonate of soda, cream of tartar and sugar, and then mix together. Stir in the water.
- Line a 12 hole muffin tin / cupcake tray with muffin / cupcake cases and fill each one about 1/2 way – 3/4 of they way up . Bake in the pre-heated oven for about 20-25 minutes. Cool cupcakes on a wire cooling rake until completely cooled.
4.Make the filling: cream the margarine with half the sugar, then add remainder and cream again. Stir in strong coffee gradually to required consistency. When smooth add a few drops of vanilla essence.
5. When cakes are cooled spread an even amount of icing over each cake using a palette knife
6.Top each cake with a sprinkle of crushed hazelnuts for added texture for and a little added decoration.
These cupcakes were really quick and easy to make. I really liked the combination of chocolate and coffee and the golden granulated sugar also added a subtle caramel flavour which was really nice.Personally I think they would be better if they were more chocolatey however I didn’t add the chocolate sauce suggested in the recipe so maybe that’s why mine were slightly lacking in chocolate flavour.
If I was to make these again I would make further changes:
- I would add in some more chocolate in the cake
- I would use a vegan milk alternative instead of water (such as hazelnut, soya or almond milk) I think it would give the cakes a nicer taste and texture.
- I would use the soy flour as suggested in the original recipe , as it would give the cake added moisture
- I would maybe make a chocolate cupcake filling and inject it into the centre for added moisture and chocolateness.
Overall I think this is a pretty good recipe, i would definitely change it a little bit more as ive said above. Even though they weren’t perfect this time round, I still enjoyed them. :p
I hope you found this helpful! If you have any suggestions or thoughts on this blog post then please let me know in the comments I would love to hear from you guys.
Thank you for reading !
See you again soon x