The best chocolate cakes I’ve made are with this vegan recipe. Super soft, fluffy and irresistible. It’s a win win! Switch up the frosting by using chocolate cake spreads (plenty of accidentally vegan ones) layered throughout.
Ingredients:
- 300ml soy milk
- 2-3 tablespoons of lemon juice
- 150g vegan butter
- 3 tablespoons of golden syrup
- 275g self raising flour
- 175g caster sugar
- 4-5 tablespoons of cocoa powder (I use Bournville)
- 1 tablespoon on baking powder
Frosting:
- 2 tablespoons of vegan butter
- Icing sugar
- drops of soy milk
- 2 tablespoons of cocoa powder
- Vanilla extract (optional)
- Optional icing spreads
Method:
- Preheat oven to 180 degrees and grease two round cake tins with vegan butter
- Pour soy milk into a measuring jug, squeeze in lemon juice and whisk with a fork. Set aside to thicken into buttermilk
- In a pan oven medium heat, gently melt the butter and the syrup together. Remove from heat when butter no longer needs applied heat to continue melting, and set aside
- Add flour, sugar, cocoa, baking powder, into a large mixing bowl and whisk together
- Pour in the milk mixture and the melted butter mixture into the mixing bowl and whisk until smooth batter forms
- Divide mixture between the two tins and transfer to the oven to bake for 25-30 minutes. Check is cooked using skewer through sponge.
- Once sponges are cooled completely (initially leave to cool in cake tins, then pop out of tins onto cooling rack), slice each sponge in half if you would like to create three layers of frosting through the cake. This makes it even softer and more dessert like.
- Some cake spreads I often use (especially when layering) are Fudge frosting and Biscoff spread. To make chocolate frosting, add butter to large mixing bowl and slowly add icing sugar, and drops of soy milk until a thick butter icing forms. Add cocoa.
Plant Power 