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Prue Leith's chocolate fudge cake - Vegan-ised! #GBBO #veganweek

4th October 2018

So it's vegan week on The Great British Bake Off next week!  I have to say I am very excited and I can't wait to see what creations the bakers come up with.  And I thought, what better way to celebrate than to give you a recipe that I've vegan-ised - and who better to provide the recipe than Prue Leith?

I hope the tips and tricks will inspire you to have a go at vegan-ising any of your old cake recipes and in no time at all you'll be baking like a vegan star baker!

First off, here's Prue's ingredients list.  We don't want the eggs and we don't want the cow's milk and we defintely don't want the cream made from the cow's milk, so I've made a few changes

To replace the eggs I've used ground flax.  Flax is a really good egg replacement, especially for a chocolate cake.  I use it in a ratio of 3 parts warm water to 1 part ground flax (I've given the quantities in the recipe below). 

By the way flax is also really good in smoothies - I always put 1/2 Tbsp in mine, it makes them really thick and you get the added boost of omega-3.

 

I've used sunflower oil instead of margarine.  Oil gives a lovely moist cake but you can't swap it gram for gram!  Butter and margarine contain water but oil doesn't so you will need less oil to equal the fat content.  I usually go for around 1/2 to 3/4 the amount of butter.

Soya milk will replace the cream in this recipe gram for gram but I have added an extra 110g.  This is because an egg contains approximately 3 Tbsp liquid, we have 4 1/2 Tbsp of liquid from the flax egg but we need to add another 7 1/2 Tbsp (about 110g) to keep the liquid content the same.

Here is Prue's method with a few more alterations.  Do you know it's actually much easier to make a vegan cake than an old style cake - and there's less washing up! 

Lottie's version

Ingredients

For the cake

1 1/2 Tbsp ground flax

170g self raising flour

1 1/2 tsp bicarbonate of soda

pinch of salt

110g caster sugar

110g soft light brown sugar

55g cocoa powder

160g sunflower oil

200g unsweetened soya milk

1 tsp vanilla extract

For the ganache

200g soya cream

225g vegan dark chocolate chips or broken bar

Make your flax egg first - mix the ground flax with 4 1/2 Tbsp of warm water, whisk lightly and leave for 10 - 15 minutes. 

It should go a bit gloopy and look something like this:

Set the oven to 180° or 160° fan.

 

Prepare the tins.  You'll need two 8" sandwich tins (loose bottomed are best for getting the cakes out, if you have them).   I've been using these re-usable bako-glide liners for a while now and they are so good - quick and easy to set up and they help protect the outside of the cake from overbaking.  If you don't have these then just grease the sides of the tin really well and put a circle cut out of greaseproof paper on the bottom.

Now seive all of the dry ingredients into a bowl.

Pour all the liquid ingredients (including the flax egg) in with the dry ingredients and give them a quick mix.  Be careful not to over mix - we don't need to beat air into the cake, and as soon as the liquid hits the bicarb it reacts and starts to create air bubbles in the batter.  We want to mix it quickly until it is just combined and get it straight in the oven to get the full rise from the bicarb.

Divide the mix equally between the two tins and place on the middle shelf of the oven for 30 minutes.  Don't be tempted to open the door for at least 25 minutes unless you want a sunken cake!

Now you can check if the cake is ready by gently touching the surface - it should be a little springy.  If you insert a skewer it should come out clean.

Take your cake out of the oven and let it rest in the tin for about 5 minutes, then turn out on to a cooling rack.

While your cake is cooling make the chocolate ganache.

Chocolate Ganache

Gently heat the soya cream in a saucepan.

Place the chocolate chips or pieces into a bowl, then pour over the hot cream and give it a quick stir. 

Leave it to stand for a few minutes to give the cream a chance to melt the chocolate, then stir thoroughly.  Pop the ganache in the fridge for about 1/2 - 3/4 hour until it starts to thicken.

Finally sandwich and top your cake with the ganache, slice and eat!

I hope you have a go at this recipe or try vegan-ising a different one.  I would love to hear how you get on, or in the words of Jo Brand - "Show us your bakes!"

Here's the link to Prue's original recipe chocolate fudge cake.  Thanks Prue!

Copyright © 2018 Lottie's Vegan Bakery

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