This delicious vegan allergy-friendly chocolate cake with glaze recipe has been tried, tested, and perfected so many times in our family whether it be for birthdays or whipping up some muffins for guests.
It has to be the tastiest vegan allergy-friendly cake we have tasted to date. The glaze can be made on its own and used as a topping for ice cream, hot chocolate, biscuits… anytime you need that extra chocolate hit.
It genuinely makes me so happy to be able to make an allergy-friendly cake that my son finds delicious and his friends like too.
For the cake
1 and 1/4 cups flour
1 cup of sugar
1/3 cup of cocoa powder
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of warm water
1 teaspoon of vanilla extract
1/3 cup of vegetable oil
1 teaspoon of apple cider vinegar
For the glaze
½ cup of sugar
4 tablespoons of margarine
2 tablespoons of soy milk (or milk of choice)
2 tablespoons of cocoa powder
2 teaspoons of vanilla extract
Heat the oven to 180C / 350F / Gas Mark 4
Mix the flour, sugar, cocoa, baking soda, and salt. Add the warm water, oil, vanilla essence and apple cider vinegar. Add the mixture to a lined cake tin or baking tray and bake for 30 minutes. You could also use this cake mix for muffins too.
*To test if ready, insert skewer into the middle and if it comes out clean that should be it*
For the glaze
Bring the sugar, margarine, milk, cocoa powder and vanilla extract to the boil. Stir and reduce heat and simmer for 2 minutes. Remove from heat and stir for 2 minutes. It is important to keep stirring and the glaze will thicken.
This glaze tastes amazing and can also be used to drizzle on top of ice cream or on hot chocolate.