Course: after dinner treat, Afternoon tea, Party, pudding
Cuisine: American, British
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 45 minutesminutes
Servings: 9-12 slices
Calories: 275kcal
Author: Jacq
Vintage Chocolate Vinegar Cake is naturally vegan and goes by the other unusual names such as Crazy Cake, Wacky Cake, World War 2 Cake, or even Depression Cake! However, there is absolutely nothing crazy, wacky, or depressive about this vinegar cake as it is deliciously light, soft, chocolatey, and incredibly moist.
Give it all a good stir to mix everything thoroughly.
Pour the cake batter into the cake pan.
Bake on the middle oven shelf for 30-35 minutes, until the cake has risen, is firm and a skewer popped in the middle comes out clean.
Leave to cool in the pan for about 15 minutes before carefully removing and cooling on a wire rack.
Topping:
Dust with icing [powdered] sugar once cool.
1 tablespoon icing sugar
Alternatively melt together about 100grams [3 ½ -4 oz] of chocolate with 2 tablespoons of vegan pouring cream or 1-2 tablespoons of coconut oil. Spread the chocolate ganache over the cake and sprinkle with chocolate cake sprinkles if liked. Leave to set, or pop into the refrigerator for the chocolate to firm up quicker.
If using a microwave to prepare the ganache: The chocolate and cream can be melted together within a small microwave bowl. Switch on the microwave in 15-20 second bursts, stirring the chocolate each time until the chocolate has nearly melted. Stir the ganache quickly to ensure the mix is combined and the chocolate melted.Or melt the chocolate with the cream on the stove-top: Place the evenly chopped up chocolate and cream into a small heatproof bowl.Add the bowl to a saucepan that has about an inch of simmering water at the bottom of the pan. Stir the chocolate until its melted. Don't let the water boil too fast, and once the chocolate has nearly melted remove from the heat and stir quickly until completely melted.
100 gram dark chocolate, 2 tablespoon vegan pouring cream
Notes
Nutritional data is provided for guidance only and is not intended to be a strict calculation as ingredients can vary.
Store chocolate cake within a cake tin or food container, or wrapped in kitchen foil and stored within the refrigerator. The cake will be at its freshest 1-3 days after baking, but if stored properly will keep for an extra day or two.
If the cake has a ganache frosting storing in the refrigerator can help keep it set and firm, especially if your home is very warm.
Chocolate cake can be frozen, either with or without a ganache frosting, for 3-4 months. Wrap up well to prevent freezer burn.
Staler cake can be warmed up and served with hot custard.
Alpro single soya cream is perfect for adding to chocolate to prepare a simple chocolate ganache topping, or use 1-2 tablespoons of coconut oil instead of cream.
Apple cider vinegar can replace the white distilled vinegar.