Vegan honeycomb “Crunchie” cake recipe
I honestly can’t believe its THAT time of year again! The PETA Great Vegan Bake Off is GO! I’m so excited to see this years entries and hopefully meet some lovely new friends like last year!
This year I wanted to make a cake that looked all fancy pants but is actually very simple to make (and pretty yummy to eat too!). I used to really enjoy crunchies before I was vegan and always assumed that honeycomb contained “honey”. When I found out that it didn’t and how easy to was to make there was no stopping me! Adding honeycomb to a chocolate cake adds a lovely splash of colour and a super tasty flavour combination!
What you need:
- 384g Plain flour
- 79g Cocoa powder
- 2 tsp bicarbonate of soda
- 500ml agave
- 200ml sunflower oil
- 60ml apple cider vinegar
- 355g tap water
- 1 tbsp vanilla essence
- 180g chocolate chips
- 60ml soya milk
- 115g chocolate chips
- 115g margarine (Pure, vitalite etc)
- 500g icing sugar
- 1 tsp vanilla essence
- up to 5 tbsp soya milk
- 100g caster sugar
- 4 tbsp golden syrup
- 1.5 tsp bicarbonate of soda
What you do:
- Preheat your oven to 180 degrees C.
- Add all the chocolate cake ingredients into a bowl and mix until just combined using a hand whisk or a wooden spoon if you fancy a muscle work out!
- Pour the mixture into 2 greased 8″ round cake pans.
- Bake for approximately 30 minutes (until a cocktail stick comes out cleanly when poked into the middle)
- Leave the cake to cool IN THE PAN for 10 minutes.
- Turn the cake out onto a cooling wrack until completely cool (not a bit cool or mostly cool, COMPLETELY COOL!)
- Next you need to make the frosting.
- Melt the chocolate in glass bowl over a pan of boiling water or in the microwave in 10 second blasts (don’t do it any longer than this as chocolate can burn REALLY easily!).
- Add the rest of your ingredients to your melted chocolate and stir using a spoon, hand whisk or stand mixer if you’re lucky enough to have one!
- Smear the frosting over one of your cooled sponges and add the 2nd sponge on top. (if you’re feeling fancy you can cut each sponge into 2 and make 4 layers)
- Smear frosting all over your cake and smooth the sides and top using a palette knife (I use a heated knife if my frosting is a bit firm by warming it in boiled water)
- Make the chocolate ganache by heating the chocolate chips and soya milk in a sauce pan until melted.
- Pour this over the cake and smooth using a palette knife pushing some of it down the edge.
- While the ganache cools make your honeycomb.
- Line a baking try with some baking paper.
- In a LARGE sauce pan (this mixture will rise like crazy!) add the sugar and golden syrup (to help get the golden syrup off your spoon easily, dip the spoon into some sunflower oil and shake off the excess before you start)
- Stir your mixture then put it on a medium heat and LEAVE IT ALONE!!!
- After the sugar has melted, time 3 minutes until it turns a lovely amber colorer (I sometimes find it hard to see this so I time it!
- Turn off the heat and add the bicarbonate of soda (it will FIZZ, don’t be scared!!).
- Mix like mad with a wooden spoon being careful not to splash it onto yourself as its HOT!
- Quickly pour the mixture onto your lined baking try and leave it to set for 30 minutes. (Pour boiling water into your saucepan NOW to remove the residue that is super hard to remove if you don’t!)
- Using a kitchen hammer or wooden spoon bash the hard honeycomb into pieces.
- Place the honeycomb on top of your cake and stab in a few animal cake toppers if you like! (if you’re not going to eat the cake that day keep the honeycomb in a sealed lined box so it doesn’t go all sticky)