Vegan Chocolate Cake


It seems like foreverrrr since I last baked a cake and shared it with all of you! I honestly think this is my favourite cake I have made so far (so I will definitely be making this again!) I got the inspiration to make this from Veggie Desserts as it was called The Best Vegan Chocolate Cake, so how could I not make it?! I tried this after making it, and you wouldn't be able to tell that it is 100% vegan! I tweaked the ingredients a bit as the recipe says to add lemon juice and coffee granules (I did not add these).
Okay, if you don't like chocolate cake, you can always check out my posts about the Vegan Lemon Cake or the Vegan Victoria Sponge.
This cake didn't take that long to make, it took me around 20 minutes to gather all of the ingredients to mix together, and then a further 35 minutes to bake the cake. Below is the ingredient list that I used.

For the cake:
300ml Soya Milk
150g Dairy-free Spread (I used Vitalite)
3tbsp Golden Syrup
275g Self-raising Flour
175g Caster Sugar
4tbsp Cocoa Powder
1tsp Bicarbonate of Soda
For the frosting:
75g Dairy-free Spread
200g Icing Sugar
4tbsp Cocoa Powder
2tbsp Water

1) I started by heating the dairy-free spread with the golden syrup until it was mixed together as a liquid (this smelt so goooood). I left this to cool down.

2) I then grabbed a mixing bowl to mix together the dry ingredients (flour, bicarbonate of soda, cocoa powder, caster sugar) before adding the milk and mixture I made in step 1.

3) Once this was all mixed together like a paste, I pre-heated the oven then evenly poured the mixture into two round cake tins (prepared with grease-proof paper).

4) I baked this for 35 minutes. When this was done I left them out to cool. 

5) As the cake slices were cooling, I made the chocolate frosting by mixing together caster sugar, cocoa powder, water, and dairy-free spread. I put this in the middle of the cake and on the top.

That's it! Simple as that!

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