Rich chocolate and raspberry cake... and yes, it's vegan.
Rich, deliciously indulgent and so,so, yummy, after a long day it's is wonderful to relax with a real treat.
275g of self raising flour
100g of cocoa
1 tea spoon of bicarbonate of soda
1 tea spoon of baking powder
a pinch of salt
240 ml of coconut milk
2 teaspoons of red wine vinegar
320g light brown sugar
320 ml of sunflower oil
2 tea spoons of vanilla extract
Pre-heat the oven to 160 C
Oil a large cake tin and line with baking parchment paper.
Sift all the dry ingredients in to a mixing bowl.
Combine all the wet ingredients and mix well into the flour mixture, whisk until smooth.
Pour the mixture into the prepared cake tin and bake for 45-55 minutes, until a testing knife comes out clean, the cake should spring back when lightly pressed.
Allow the cake to cook in the tin.
When cooled turn out onto a large plate and decorate with red, plump raspberries, enjoy!
We all tucked into this cake after a lovely cliff top walk, we walked for hours, looking out to sea, listening to the waves, watching the sea gulls, mindfully walking and connecting with nature. We built up a good appetite and enjoyed every mouthful.