Recipes

Chocolate Cake (vegan!)

Equivalent to driving a petrol car for 4.3 km
Low carbon footprint

Serves 8

Ingredients

For the cake

  • 340g self-raising white flour
  • 1 level teaspoon baking powder
  • 30g cocoa powder
  • 200ml natural syrup of fruit extracts or agave syrup
  • 2 teaspoons vanilla extract
  • 4 heaped teaspoons natural egg replacer powder (‘No Egg’ from Orgran)
  • 200g margarine

For the icing

  • 75g cocoa powder
  • 75g icing sugar
  • 75g margarine

Method

To make the cake

• Sift the flour, cocoa and baking powder into a bowl and mix together.

• In another bowl, mix the natural egg replacer with 8 tablespoons of cold water. Add the syrup, vanilla extract and margarine and whisk.

• Pour the liquid ingredients into the first bowl in stages while stirring using dough hooks. Mix well so the batter just rolls off a spoon; if the batter is still too dry, add soya or rice milk as needed.

• Wipe a cake tin with a film of oil and coat it with flour. Pour the mixture into the tin and cook at 180˚C for 35–40 minutes until a knife through the centre comes out clean.

• Allow to cool slightly and carefully transfer to a raised wire tray.

To make the icing

• Mix ingredients with 1–2 tablespoons of boiling water.

• After letting the cake cool, coat the top and sides with the icing.


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