Everybody loves a moist, fluffy chocolate cake – well I do anyway! And when I decided to become vegan a few weeks ago I didn’t want my passion for baking to be limited. I still wanted to make the delicious treats I love, minus the environmental harm!
So if you have a sweet tooth, this cake will be a perfect vegan alternative! Oh, and it’s SO easy to make!
I came across this recipe on Veggie Desserts and I was totally drawn in with the delicious picture of the gooey cake!
[NOTE: Below are the ingredients to make a suitably large cake. However, I made a smaller version of this cake by halving the ingredients below and the size of it for 4 people was perfect. So if you do decide to make a smaller cake too, ensure that your cooking time is halved too i.e. it will be cooked in 15 minutes! BUT feel free to make the original sized cake – you will not be disappointed!]
Prep Time: 15 minutes
Cooking Time: 30 minutes (or until knife comes out clean when testing)
- 300ml (1¼ cup) non-dairy milk (soy, almond etc…)
- 1 tbsp lemon juice
- 150g (2/3 cup) non-dairy spread (I used Tesco’s vegan butter)
- 3 tbsp golden syrup, agave or maple syrup (I used maple syrup as that it was I had in my cupboard)
- 1 tsp instant coffee granules (or espresso powder)
- 275g (2½ cups) self-raising flour (or plain all-purpose flour with 3 tsp baking powder)
- 175g (1 cup) sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp bicarbonate of soda (baking soda)
- 75g (1/3 cup) non-dairy spread (I used Tesco’s vegan butter)
- 200g (1½ cups) powdered icing sugar
- 4 tbsp cocoa powder
- 2 tbsp water
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
- Stir the lemon juice and milk together in a small bowl and set aside.
- In a pan over a medium heat, melt the butter, syrup and coffee granules together. Set aside to cool slightly.
- Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing 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 skewer comes out clean.
- Allow the cakes to cool in the tins, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the icing beat together all ingredients until smooth.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
I absolutely enjoyed making this cake because it was so quick to make and it was definitely tasty! It also made me realise how easy it was to make a vegan alternative which still tasted the same as a non-vegan cake and it costs practically the same to make it! I feel happier knowing that I am changing my lifestyle to benefit – not only myself and my health- but the environment too. This chocolate cake has that no milk, butter or eggs making it more ethical as you’re not using animal products!
So, if you want to try something new this weekend, how about making this cake?