Brooklyn Blackout Cake.. that just so happens to be vegan Cupcake Jemma

Do you want to make the fudgiest, most decadent chocolate cake ever.. that just so happens to be vegan?! YOU'RE IN THE RIGHT PLACE! The wonderful Richard of School Night Vegan came over to show us just how it's done from his fabulous new book - Anything You Can Cook.. I Can Cook Vegan!

GRAB A COPY OF RICHARD'S BOOK HERE https://www.waterstones.com/book/anything-you-can-cook-i-can-cook-vegan/richard-makin/9781526638410

2x 20cm Spring Form Tins

CHOCOLATE SPONGE
160g vegan butter, melted
115g vegetable oil
150g soy milk
2 tsp rice vinegar
1 tbsp espresso powder
1 tsp vanilla
1 tsp psyllium husk powder
270g light soft brown sugar
120g boiling water
230g plain flour
1 tsp bicarb
2 tsp baking powder
80g cocoa powder
tsp salt

CHOCOLATE CUSTARD
250g caster sugar
520g soy milk
150g Choc 54%
50g cornflour
1 tbsp cocoa powder
1 tbsp espresso powder


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CAKES & COOKIES: http://www.crumbsanddoilies.co.uk
INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
RICHARD: @schoolnightvegan