Recipe | Vegan Chocolate Cake

Recipe | Vegan Chocolate Cake

Prep time: 15 mins
Cook time: 35 mins
12 servings

 cake, chocolate, vegan

Ingredients

  • 300ml dairy free milk(e.g. soy, almond)
  • 1 tbsp lemon juice
  • 150g non-dairy margarine
  • 3 tbsp agave golden syrup or maple syrup
  • 1 tsp instant coffee  granules/ espresso powder
  • 275g self-raising flour
  • 175g granulated sugar
  • 4tbsp unsweetened cocoa powder
  • 1tsp bicarbonate of soda

For vegan chocolate frosting: 

  • 75g non-dairy margarine
  • 200g powdered icing sugar
  • 4tbsp unsweetened cocoa powder
  • 2tbsp water

(double recipe to cover sides of cake too!)

Method

1. Preheat oven to 180°C/160° fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.

2. Stir lemon juice into the milk and set aside.

3. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly. 

4. Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl. 

5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter

6. Divide the mixture between the two prepared baking pans and bake for 30-35 minutes, or until an inserted 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 all the ingredients together until smooth.

9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

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