Saturday, December 10, 2011

Moist Chocolate Cake w/ Butter Cream Topping

This chocolate cake is moist and rich, yet not too filling. Easy and quick to make.

You Will Need:
  • 1½ cup (3½ dl) of Plain White Flour
  • 1 cup (2½ dl) White or Brown Sugar
  • 3 tbs Cocoa Powder (dark european style)
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • 5 tbs Canola or Sunflower Oil
  • 1 tbs Vinegar
  • 1 tsp Vanilla Extract (or vanilla powder)
  • 1 cup Cold Water
  1. Mix all your dry ingredients in a bowl.
  2. Mix all your wet ingredients in another bowl
  3. Add the wet to the dry and use an electric beater to combine it all until smooth.
  4. Grease a spring tin and gently sprinkle with a thin layer of bread crumbs.
  5. Add the batter to the tin and bake at  350F / 176C in a pre heated oven for 30 minutes. (bake in the lower part of the oven)
  6. Leave your cake to completely cool down before making the butter cream and spreading it on the top of the chocolate cake.

For the Butter Cream Topping You Will Need:
  • 100 g Margarine
  • 1 2/3 cup (4dl) Icing Sugar
  • 4 tsp Vanilla Sugar (or use vanilla extract)
  • 2-3 tbs Plain Oil (this is to represent the fatty part of the egg yolk used in the non-vegan version)
  1. Start by mixing the margarine with the two sugars, then add your oil. Just do some at a time until the filling gets smooth and creamy.
  2. When your cake has cooled down completely (very important the cake isn't warm)Spread the top of your cake with the butter cream and sprinkle with cocoa powder. 

Tip: This cake will be good in the fridge for quite a long time (around 5 days or more) Stores best on a plate in the fridge wrapped in plastic wrap. Or if you have a cake container.


  1. Looks and sounds deliscious!

  2. Tack så mycket, din sida är underbrart fin :)

    /Emma @the vegan swedes

  3. I know what I will be making for Valentine's Day. Thanks for the recipe, it looks easy enough. I'm just curious about one thing, why sprinkle the tin with bread crumbs after greasing it? I usually just grease the pan before pouring the batter in.

    1. It is a swedish thing, besically every swedish recipe calls for that, Guess its extra caution it dosen't stick. Same as some countries grease and then sprinkle with flour.
      Hope you will love the cake, I think I might have to bake one today. Thanks for reminding me of my own recipe...haha.

      Emma @The Vegan Swedes