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vegan chocolate cake recipe

Vegan Chocolate Cake

Course cakes
Cuisine british
Keyword cake, chocolate, chocolate vegan cake, vegan
Servings 10 people

Ingredients

  • 300 ml non dairy milk I used soya
  • 1 tablespoon lemon juice
  • 150 g non-dairy spread I used Vitalite
  • 3 tablespoon golden syrup
  • 1 teaspoon instant coffee granules
  • 275 g self-raising flour
  • 1 teaspoon baking powder
  • 175 g sugar
  • 4 tablespoon cocoa powder
  • 1 teaspoon bicarbonate of soda
  • For the vegan chocolate icing
  • 75 g non-dairy spread I used Vitalite
  • 200 g icing sugar
  • 4 tablespoon cocoa powder
  • 2 tablespoon non dairy milk

Instructions

  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease and line 2x20cm / 8inch round baking pans.
  2. Stir the lemon juice into the soya milk and set aside.
  3. In a pan over a gentle heat, melt the butter, syrup and coffee granules together. Leave to cool.
  4. Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a bowl.
  5. Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted knife or skewer comes out clean.
  7. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. 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.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.