2tablespoonsvegan butter/ margarineNon vegans may use the same amount of regular butter
A pinch of salt
Vegan chocolate cake
Put water and coffee in a pot and boil for around 3-4 minutes. Switch off the stove and allow the coffee to become warm.
In the meanwhile, sift all the dry ingredients of the cake in a bowl and mix well.
In another bowl mix warm coffee, vanilla extract, oil, and vinegar.
Now add the dry ingredients to wet ingredients and mix to get a smooth cake batter. Don’t overbeat, just mix until the batter becomes lump-free.
Line a baking dish with baking paper and pour the batter into it. Bake in a pre-heated oven for around 30 minutes at 180°C (350°F) or until it clears the toothpick test.
Once ready, take out the baking pan and place it on a cooling rack. Let it reach room temperature.
Combine all the ingredients of glaze in a saucepan. Put the pan on the stove and cook for around 2-3 minutes, stirring continuously until it becomes smooth. Switch off the stove but continue stirring for another 1-2 minutes.
Pour it over the unmolded cake and smoothen with a spatula. Let the glaze set before serving.