Virtuous Chocolate Cake

Virtuous Chocolate Cake by Timberyard, London

Posted by A Bite To Eat

About

Made with a touch of whole wheat flour, fruit puree and heart friendly oil, it will amaze you. Made without eggs or butter (so it’s actually vegan) yet amazingly rich and delicious!

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You Will Need (12 things)

  • 140 g Fine Plain Flour (I use Dove’s Farm Organic flour)
  • 215 g Golden Caster Sugar
  • 75 g Whole Wheat Flour , Sifted (measure after sifting the large parts of wheat bran out) I used Waitrose Organic brand.
  • 50 g Green & Blacks Cocoa Powder
  • 1 tsp Bicarbonate Of Soda
  • ½ tsp Salt
  • 190 ml Water
  • 75 ml Sunflower Oil
  • 65 ml Apple Puree (must be consistency of thin, smooth apple sauce) I use the Fruit ‘Shot’ in the smoothie/juice section of the supermarket.
  • 2 tsp Vanilla Extract
  • 1 tsp Cider Vinegar
  • Garnish: Icing Sugar , fresh raspberries and melted dark chocolate

Steps (6 steps, 30 minutes)

  1. 1

    Preheat oven to 180 degrees C and prepare a 9 inch round sandwich tin or cake pan with 2-3 inch sides. Line with parchment or oil then lightly dust with flour.

  2. 2

    Measure the plain flour, cocoa powder, sugar, whole wheat plain flour, bicarbonate of soda and salt into a large bowl and proceed to sift twice.

  3. 3

    Measure out all the liquid ingredients: the water, apple puree, sunflower oil, vanilla and cider vinegar into a large measuring jug or bowl.

  4. 4

    Gently fold in the liquid mixture into the dry ingredients and mix until just combined.

  5. 5

    Scrape batter into prepared cake tin and bake until raised and set, and a cake tester comes out clean. Approximately 30 minutes.
    Makes one layer cake to serve 8 people.

  6. 6

    Garnish with fresh raspberries, a dusting of icing sugar and a drizzle of melted chocolate and/or chocolate shavings.
    Can be doubled to make a double layer cake, filled with raspberry jam and garnished as above.