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Vegan Too Easy Chocolate Cake



12 portion(s)

Vegan Too Easy Chocolate Cake

  • 240 g Rice Bran Oil
  • 6 tsp Egg replacer, Orgran brand no egg Egg replacer
  • 150 g water
  • 200 g Unsweetened almond milk
  • 2 tsp natural vanilla extract
  • 240 g raw sugar
  • 240 g Self Raising Flour
  • 60 g Cocoa powder or Cacao powder
  • 2 tsp baking powder

Icing ingredients

  • 200 g raw sugar
  • 40 g cocoa powder
  • 15 g lemon juice, Juice of approximately 1/2 lemon
  • 20 g Boiling water

Cashew cream

  • 200 g raw cashews
  • 150 g filtered water
  • 1 tbsp Pure Maple Syrup
  • 6
    1h 0min
    Preparation 25min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Method for the Cake
  1. 1. Preheat oven to 180degC. Grease and line 2 x 20cm round cake tins and set aside.
    2. Mix 6 tsp egg replacer with 150g water in a small bowl.
    3. Place 240g rice bran oil, egg replacer mix, almond milk, vanilla extract, caster sugar, self raising flour, Cocoa powder and baking powder and mix 15 sec/speed 5.
    4. Pour mixture into prepared cake tins. Bake for 30-35 minutes (180degC) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in tin for 5 minutes then transfer to a wire rack. When cold put cashew cream between cakes and ice with the icing.
  2. Cashew Cream
  3. 1. Mill raw cashews 10 seconds/speed 8
    2. Add water and blend 1 minute/ speed 9
    3. Add maple syrup and blend 1 minute/ speed 8 scrape down sides of mixing bowl with spatula. Repeat as needed until a smooth consistency is achieved.
    4. Use as needed for cake and transfer any leftovers to an airtight container and store in refrigerator.
  4. Icing
  5. 1. Place 200g raw sugar and mill 20 seconds/speed 10
    2. Add 40g Cocoa powder
    3. Add lemon juice and mix 10 seconds/speed 6
    4. Add boiling water and mix 10 seconds/speed 4 add more water if the mixture is too thick. It should be smooth and shiny. Pour onto cake immediately.

Accessories you need

  • Spatula TM31
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This is a vegan version of the Too easy chocolate cake from the Basic Cookbook the recipe is also doubled.

The Cashew cream recipe is thanks to Jo Whitton's Quirky Cooking book

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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