Vegan Black Cake

Name: Vegan Black Cake - Norica E.
Ingredients: 4 cups of flour (250 ml cup) 1 cup of oil 2 cups of sugar 1 teaspoon of baking powder 2 cups of water 2 teaspoons of baking soda mixed with lemon juice or vinegar cocoa rum essenc; 5 tablespoons of sugar 3 tablespoons of cocoa rum essence

Dessert - Vegan Black Cake by Norica E. - Recipia

The first time I tried this cake, I wasn't exactly sure what I was doing. I was in a bit of a rush and wanted something quick, without milk, eggs, or anything complicated, because I had guests who were fasting. Of course, I forgot to buy walnuts, so I used whatever I found in the drawer – a couple of opened bags that had been there for who knows how long. It turned out well, and people asked for the recipe, even though I was convinced it was pretty basic. Once, I mixed the frosting too quickly, and it settled on the cake like a puddle, but even so, it was gone in a day. Since then, I've figured out the deal; it's not rocket science, but since I've made it dozens of times, I think I have a couple of tips to share. Especially if you want an inexpensive dessert that everyone will enjoy without spending hours in the kitchen. It takes about an hour in total, out of which 10-15 minutes are spent on your part, while the oven does the rest. From a medium-sized baking tray, 20/30 cm – one with higher sides, if you have it – you get about 12-15 generous servings. Don’t worry, you don’t need anything fancy; there’s no reason to stress. As for difficulty... if you know how to mix with a whisk, you’ll manage just fine. Honestly, you can’t go wrong unless you forget it in the oven. I start this when I crave something sweet and don’t want to go to the store. Or when I don’t want to wash three bowls afterward. And the truth is, it works great for fasting days, and if you have vegetarian friends or those allergic to eggs, milk, or things like that. I don’t know what it is about the combination of cocoa and walnuts, but it seems to bring everyone to the table. I’ve made it for picky guests and just for my child’s lunchbox. It holds up well, doesn’t dry out, and what I like most is that you don’t need much – you can find the ingredients in your pantry or at the corner store. Here’s the list as I use it, with explanations for each, so I don’t end up forgetting something essential: 4 cups of all-purpose flour (250 ml/cup, about 1 kg total, don’t skimp, use regular flour, not luxury cake flour) 2 cups of sugar (I use granulated sugar, but brown sugar works too if you prefer a more caramelized flavor; it gives structure and sweetness to the batter) 1 cup of oil (neither expensive nor olive oil, just classic sunflower oil for a moist texture) 2 cups of water (room temperature, not warm, not cold – this binds everything together) 1 packet of baking powder (10 grams, to help it rise nicely and not be gummy) 2 teaspoons of baking soda, neutralized with lemon juice or vinegar (adds a bit of aeration and volume, plus it cuts the “fasting cake” taste) 2-3 tablespoons of cocoa powder (to taste; if you like it more intense, add more, it won’t hurt) 1 vial of rum essence (you can even use two if you want a stronger flavor; it makes all the difference) 100 g walnuts (coarsely chopped with a knife, not ground, so you can feel the pieces; if you’re up for it, you can toast them a bit beforehand, but you don’t have time, and it doesn’t change much) For the frosting, this part is a bit tricky. I’ve tried several, but this is the formula that has worked best for me: 2 tablespoons of margarine (you can also use vegan butter or coconut oil, but classic margarine is more “fasting-friendly”) 4-5 tablespoons of sugar (this is to taste; I don’t want it to be like a pastry shop, I prefer it sweet and bitter, right in the middle) 3 tablespoons of cocoa powder rum essence (again, to taste, for that childhood aroma) Okay, here’s how it goes: 1. In a large bowl – so you have enough room to mix, no joke – pour in the flour, cocoa, sugar, and baking powder. Don’t rush, mix them with a spoon so you don’t create cocoa clouds on the table. Regular flour doesn’t need to be sifted like for fine cakes, but it shouldn’t be lumpy. If you want to be super precise, you can sift it, but I don’t stress about that. 2. In another bowl (or directly over the dry ingredients if you’re in a hurry, but you risk struggling with lumps), mix the water with the oil and rum essence. Pour everything over the dry mixture and start mixing with a whisk. Remember, don’t beat it with a mixer, just mix it energetically so that no flour remains unincorporated at the bottom. 3. Now comes the part with the baking soda. I put a good two teaspoons of baking soda in a cup and pour a little lemon juice or vinegar over it to make it foam. When it stops bubbling, pour it into the mixture. Don’t let it sit too long, or the reaction will pass, and you’ll lose the effect. 4. When everything is homogeneous, add the walnuts. I don’t bother chopping them in a food processor; I just cut them with a knife so that there are pieces you can feel, not crumbs. Mix well. 5. Prepare the baking tray – line it with parchment paper, I don’t mess around with oil and flour because it sticks. Pour in the batter, level it a bit (not obsessively, it will spread on its own in the oven). The tray should have fairly high sides; otherwise, there’s a risk of it overflowing or being too thin. 6. Put it in the preheated oven at 180 degrees. After about 25 minutes, I start checking with a toothpick – if it comes out clean, it’s done. It usually takes about 30-35 minutes, depending on the oven (mine never bakes evenly). Don’t leave it too long, or it will dry out; don’t take it out too quickly, or it will be gummy in the middle. 7. In the meantime, I make the frosting. I put the margarine and sugar in a small pot over low heat. When the sugar has melted, I add the cocoa, mix quickly (to avoid lumps), and pour in the rum essence. It doesn’t need to boil long, just until it’s homogeneous. If it’s too thick, I add 1-2 tablespoons of water. If it turns out too runny, be patient and let it cool, as it will thicken up. 8. I take the cake out of the oven, let it cool for 10-15 minutes, then pour the frosting on top while it’s still warm, so it seeps a bit into the cake but doesn’t soak it completely. 9. I let it cool completely before cutting it. That’s the hardest part, but if you cut it too quickly, the frosting will run off, and the cake will crumble. I put it in the fridge if I’m in a hurry, but it’s fine at room temperature too. If you want to do everything in one go, it’s best to add the walnuts at the beginning and the frosting at the end. It’s not rocket science, just don’t rush when taking it out of the tray. Tips and tricks that have been helpful or that I messed up the first time: - Don’t mix the batter too much after adding the liquids; otherwise, the gluten develops, and it turns out chewy, not fluffy. - If you want a more intense color, use dark cocoa, but don’t add too much, as it’s bitter. - For the frosting, many people add too much water. I’ve done that and ended up with a puddle on the cake. It’s better to start with a little water and add more if needed. - If you like, you can sprinkle additional walnuts on top or coconut flakes for a more “festive” look. Useful substitutions: - If you want a gluten-free version, use a gluten-free flour blend. It won’t be as airy, but it will still turn out okay. - You can swap the sugar for stevia or another sweetener, but the texture will be different, and the cake will be drier. - The oil can also be coconut oil, but it will change the flavor. - For a richer version, you can add raisins, canned cherries, or even vegan chocolate chunks to the batter. Tested variations: - I’ve also tried using peanuts instead of walnuts; it turns out crunchy and interesting. - You can make two layers: pour half of the batter, sprinkle with plum or apricot jam, then add the rest of the batter; it turns out with a surprise in the middle. - If you want a thicker frosting, let it cool for 10 minutes before putting it on the cake. Serving ideas: It pairs very well with a glass of cold almond milk or black tea. If you’re feeling fancy, you can add a scoop of vegan ice cream on the side or some fresh berries. I like it for breakfast with bitter coffee, but I won’t judge if you want to cut it into small cubes and take it to go. Frequently asked questions (I’ve received these from friends or readers, and they made me laugh but also think): Can I replace the walnuts with something else? Yes, it works with peanuts, coarsely chopped almonds, or even shelled sunflower seeds if you’re not in the mood for nuts. Without nuts, the batter is a bit bland, but the frosting compensates. What if I don’t have rum essence? You can use almond or vanilla essence, or if you don’t have anything, just leave it as is, with only the walnuts and cocoa. It won’t be as fragrant, but it’s still edible. How do I know for sure it’s not raw in the middle? The safest method is the toothpick test, in the middle of the tray, not at the edge. If it comes out clean, it’s done. If it comes out with wet crumbs, leave it for another 5 minutes. Don’t open the oven too many times, or it will deflate. Can I make it without any sugar at all? Without sugar, it turns out a bit sad, and the texture changes too. You can try using sweeteners (erythritol, stevia), but keep in mind that the batter won’t be as tender. Can it be frozen? Yes, but the frosting suffers a bit upon thawing – it becomes slightly wet. If you have to freeze it, it’s better to cut the cake without frosting and frost it when you take it out, fresh. Approximate nutritional values for those who are diet-conscious or just want to know what they’re indulging in: A normal serving (about 80-100 g, let’s say) has around 270-300 calories, of which about 35-40 g are carbohydrates, 12-14 g fats (from oil + walnuts), and a small amount of protein, around 4-5 g. There’s enough sugar present, so it’s not exactly for diabetics. However, it doesn’t contain animal fats, eggs, or lactose, so it works for fasting and vegetarians. The walnuts provide some omega-3s and fiber, while the flour adds volume and keeps hunger at bay. It’s not a diet cake, but it’s not a caloric bomb like a pastry shop either. How to store and reheat: It keeps best covered with plastic wrap or in a container with a lid, at room temperature, for about 2-3 days without any issues. If it’s warm in the house or you’ve put a thick frosting on it, I recommend putting it in the fridge; it will last a week. If the cake hardens, heat it slightly in the microwave (10-15 seconds for a piece), or leave it at room temperature, and it will bounce back. If you’ve made a large batch and don’t want to eat it all week, it can also be frozen (without frosting, as mentioned above) – it thaws quickly and doesn’t acquire a weird taste. Generally, it doesn’t have a chance to wilt, but it’s good to keep it away from moisture, or else the frosting will melt and seep into the cake. That’s about it – simple, quick, works for days with guests, and when you crave something sweet without too much hassle.

Preparation

In a larger bowl, mix the flour, sugar, baking powder, and cocoa powder, then add water, oil, and rum essence. Whisk together to avoid lumps, then add the nuts. Mix well and pour the batter into a baking tray lined with parchment paper. Bake in a preheated oven at 180°C for about 30 minutes (do the toothpick test). For the glaze, mix the ingredients in a saucepan over heat, then let cool and pour over the cake. My glaze turned out a bit too runny, so I want to make the glaze according to Ina's recipe next time. Use a 20/30 cm tray with high edges. The cake will come out taller and more visually appealing. I made it in the oven tray.

Ingredients

4 cups of flour (250 ml cup) 1 cup of oil 2 cups of sugar 1 teaspoon of baking powder 2 cups of water 2 teaspoons of baking soda mixed with lemon juice or vinegar cocoa rum essenc
5 tablespoons of sugar 3 tablespoons of cocoa rum essence

Vegan Black Cake

Preparation

Ingredients

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