70gvegan dark chocolatechocolate chips or crushed chocolate bits
Instructions
Preheat the oven to 180°C (gas mark 5). Prepare a 9 x 5 inch loaf tin lined with baking paper. You can grease the tin with a bit of oil and dust of flour if you have no baking paper.
Mix the soy milk and vinegar together in a large mixing bowl and let it sit for a couple of minutes. This will make vegan butter milk.
Add the sugar, oil and vanilla extract into the butter milk and mix well. Set aside.
Sift the flour, baking powder, baking soda and salt in another bowl. Gently add the flour mixture into the wet mixture and stir with a whisk lightly and quickly for a few seconds until just combined with no visible lumps. Careful not to overmix!
Stir in the chocolate and sultana. Pour the batter into the prepared loaf tin and bake for about 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. The baking time can slightly vary depending on how your oven usually performs so please keep an eye on your cake!
Leave to cool for 15 minutes, take out of the tin, cool further on a wire rack. To me, This cake tastes more delicious after cooling down completely! Keep the leftover in an airtight container up to 3 days (2 days in Summer).