Sunday, July 14, 2013


Vegan choc cake
 I woke up this morning wanting to bake a chocolate cake and got started only to discover I had no eggs. (When Mammy goes away, nobody else shops...) Determined to make a cake, however, I googled egg-free chocolate cakes and found this simple, quick recipe on All Recipes.

The woman who posted this lives on the Falkland Islands where her parents own a traditional sheep farm. Cruise-ship tourists go to visit the farm and she makes this cake for her parents to serve to their visitors. Sweet :) I have adapted it slightly (more cocoa, less flour; I used soya milk, vegan marg etc.)

Juno enjoying the cake at our picnic
We brought the cake on a picnic to Glasson, Westmeath. It is delicious - really moist and chocolatey. I'm thrilled with how it turned out. A keeper recipe, for sure. (I also made salads for our picnic - will post on them anon.)


170g vegan marg (or butter)
110g light brown sugar
2 tablespoons golden syrup
250ml soya milk (or cow’s milk)
2 drops of vanilla extract
150g plain flour
75g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda


- Preheat the oven to 180C. Grease and line the bottom of an 8" round cake tin.
- Melt the butter, sugar, syrup, vanilla extract and milk over a low heat. Stir to bring together. Pour into a bowl.
- Sieve the flour, cocoa, baking powder and bicarb of soda into the wet mix. Stir well and pour into the tin.
- Cook for 40 minutes.