Vegan chocolate cake

Recipe by Smeg chef Elke Travers

This easy dairy and egg free cake has a rich chocolate flavour and light-as-air texture. It is delicious served with cream or coconut yoghurt with chocolate or berries.

2 cups (250g) plain flour

½ cup (60g) cocoa

1½ cups (330g) sugar

1¼ teaspoon bicarb soda

1 tablespoon malt vinegar

175ml oil

250ml water

1 tablespoon vanilla extract

Whipped cream, to serve

Grated chocolate, to serve

Set oven to fan forced and pre-heat to 170⁰C. Grease and line the base of three 16cm round tins with baking paper.

Place flour, cocoa and sugar in the bowl of a Smeg stand mixer with the flat beater attached and mix until combined. Dissolve bicarb soda in vinegar, add to flour mixture with oil, water and vanilla and mix until smooth.

Divide between prepared tins and bake for 20 minutes or until cooked when tested with a skewer.

Cool before filling the layers with whipped cream and topping with grated chocolate.

Recipe created with the Smeg stand mixer.