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Vegan Chocolate Cake

Flora Freedom

Vegan Chocolate Cake

Thanks to this vegan chocolate cake recipe, you can have your cake and eat it! Using Flora Freedom means that this dairy-free cake is full of deliciousness.

Baking without eggs and dairy doesn’t compromise on flavour. This vegan cake is just as rich and more-ish as the real thing. Trust us!

For a little twist, why not try swapping the chocolate filling with a vegan cream alternative and fresh seasonal berries? Yum.

Prep time: 15 minutes

Cooking time: 35-40 minutes

Feeling inspired? Check out more of our vegan desserts.

There's more where this came from!

Ingredients

1 tablespoon lemon juice

300ml soya milk

275g self-raising flour

25g cocoa powder

1 level teaspoon bicarbonate of soda

175g caster sugar

150g Flora Freedom, melted (or similar alternative)

3 tablespoons golden syrup

For the icing:

75g Flora Freedom

200g icing sugar

25g cocoa powder

2 tablespoons water

Thanks to this vegan chocolate cake recipe, you can have your cake and eat it! Using Flora Freedom means that this dairy-free cake is full of deliciousness.

Baking without eggs and dairy doesn’t compromise on flavour. This vegan cake is just as rich and more-ish as the real thing. Trust us!

For a little twist, why not try swapping the chocolate filling with a vegan cream alternative and fresh seasonal berries? Yum.

Prep time: 15 minutes

Cooking time: 35-40 minutes

Feeling inspired? Check out more of our vegan desserts.

Method

Preheat oven to 180° C, 160° C fan, Gas mark 4.

Add lemon juice to the milk and set aside.

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

Pour the milk, melted butter and golden syrup over the flour mixture and stir until it becomes a smooth batter.

Halve the mixture between two 20cm greased and base lined sandwich tins and bake in preheated oven for 35-40 minutes.

Check to see if your cake is cooked by inserting a skewer into the centre of each half. If it comes out clean, leave the cakes in the tins for 5 minutes before turning out and cooling on a wire rack.

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.

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