Valentine’s Day vegan baking

I did some baking today and as I’m writing it down now the perhaps subconsious coincidence is not lost on me: I only have one mold and it’s heart-shaped and the Swedish name for this cake – kärleksmums – could be translated as “love-yummies”.

I don’t remember where I got the original recipe but I’ve used it for ever and it always turns out just the way I like it even if it’s been tweaked a bit over the years:

4 dl flower
1/2 – 1 dl kakao
1 tablespoon of baking powder
1 tablespoon of vanilla-sugar (can also be made at home by combining sugar and vanilla)
2 teaspoons of no-egg
4 tablespoons of water
2 dl sugar
1 1/2 dl melted butter
1 1/2 dl milk

Mix flower, kakao, baking powder and vanilla sugar separately.
Mix no-egg, water and sugar and wisp.
Pour the melted butter into the no-egg mixture and wisp.
Pour in the milk.
Put in all the dry ingredients and wisp.
Bake in 225 degrees Celcius for about 15 – 20 minutes.

NOTE: This cake isn’t very sweet at all so if you want, adding more sugar wouldn’t ruin it. Sometimes I use a bit of cinnamon or lemon or some other extras to give the cake a stronger flavour but it really doesn’t need it – because of the icing, here below:

I don’t use any specific measurement for the icing, it’s really simple and works well however you do it as long as it’s not too runny:
Icing sugar, vanilla sugar, kakao, melted butter, strong coffe – heat just enough for the butter and the dry ingredients to combine into a smooth cream.
When the cake has cooled a bit, pour the icing over it and top it off with coconut flakes.

Enjoy! 🙂

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