Vegan Chocolate Cake
I’ve written a lot about how I’m transitioning to a vegan diet. At the moment I’m eating vegan all of the time unless I’m having a meal out. I knew that I would miss a lot of the things that I am used to eating, like waffles and cake so I’ve been trying out lots of recipes so that I can recreate my favourites, but in vegan form!
I know that it will be much easier for me to keep to a vegan diet if I’m not missing out on chocolate cake so that was one of the first things I wanted to make a vegan version of. This vegan chocolate cake is moist and fluffy and you can’t tell that it’s not vegan. I’ve tried it out on my non vegan friends and it was a hit!
- 300 ml non dairy milk (I used soya)
- 1 Tbsp lemon juice
- 150g non-dairy spread (I used Vitalite)
- 3 Tbsp golden syrup
- 1 Tsp instant coffee granules
- 275g self-raising flour
- 1 Tsp baking powder
- 175g sugar
- 4 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- For the vegan chocolate icing
- 75g non-dairy spread (I used Vitalite)
- 200g icing sugar
- 4 Tbsp cocoa powder
- 2 Tbsp non dairy milk
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease and line 2x20cm / 8inch round baking pans.
- Stir the lemon juice into the soya milk and set aside.
- In a pan over a gentle heat, melt the butter, syrup and coffee granules together. Leave to cool.
- Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a bowl.
- Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted knife or skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the icing beat the spread and add the sifted sugar and cocoa powder. Beat together all ingredients until smooth, adding the milk until you get to the desired consistency.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
I topped the cake with crushed Oreo biscuits which are happily vegan but you could leave it with just icing if you wanted to.
Honestly this cake is so nice, and perfect with a soya milk latte in the afternoon. I am definitely getting used to this vegan lark!
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