Vegan Black Cherry Mocha Cake

Recently, a dear friend of us visited from Malaysia.  Nesam’s a strict vegan, so the guys at the office tasked me with bringing some food in for a little tea party-  vegan style.  I only agreed to take up the challenge because I’d never made strict vegan food~ but also in part, Nesam rather sweetly made a beautiful fish head curry for us some time ago although she’s vegan.  So I wanted to repay her, sort of.

Found this recipe at //vegetarian.about.com/.    It was supposed to be raspberry, but at 1.30 am- I coudn’t quite go out to our little raspberry patch outside and pick some, could I?  Pohon asam jawa ada!  In a state of panic (because I’d forgotten about the party the next morning!), I rummaged through the larder and found a can of black cherry filling. Thank God for that!  It really was very last minute.

Here’s how it turned out…

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For all the worry, the cake turned out to quite tasty.

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The cake was in fact suprisingly easy to make. Now I don’t normally give out recipes (not coz i don’t like sharing, rather, it’s just not my thang..), but I’ll make an exception to this one coz I was impressed that despite not having any butter or eggs in it, the cake was moist and, if I may say so myself, delicious:

3 cups self-raising flour

1 1/2 cup sugar

1/2 cup cocoa

1/4 cup oil

1 1/2 tsp vanilla

2 tbspn vinegar

1/4 cup of water

3/4 cup strong coffee

3/4 cup black cherry preserves

Just mix everything until creamy batter is formed . Preheat oven at 250 degrees and cook for 25 minutes. Easy peasy!

(I actually baked another Vegan dish, the apple and spice cake ~ which appeared as anaemic as my pasty legs~  even our durian-loving cat wouldn’t go near it.  SNOB!)

Anyway, give it a go!

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