Chocolate Cake


Prep Time: 40M
Cooking Time: 45M
Serves: 8

There's more where this came from!


  1. • 300 g soya spread (baking & spreading) (room temperature)
  2. • 300 g fine raw cane sugar
  3. • 1 tbsp vanilla extract
  4. • 300 g spelt flour
  5. • 200 g Provamel plant-based alternative to yogurt sweetened with agave
  6. • 2 tsp baking powder
  7. • 75 g cacao powder
  8. • 75 ml Rice-Coconut-Chocolate drink or Rice-Coconut drink
  9. • 1 pinch of salt


Serves 8.

Preheat the oven to 185°C.




  • Beat the Provamel baking & spreading and the sugar for 5 mins with a whisker or food processor, until you are left with a light texture and until the sugars is dissolved.
  • Sieve the flower in 3 times over the batter and gently fold until the flour is dissolved.
  • Do the same with the cacao powder.
  • Stir well until you have a smooth batter.
  • In the meantime grease 2 baking tins with a diameter of 18cm.
  • Cover them with a layer of flour.
  • Divide the batter equally over the tins and bake for 25 to 30 mins.
  • Let it cool for 5 mins in the tin and afterwards let it further cool outside the tin.


  • Fill the bottom of a cooking pot with some water.
  • Put a bowl on top of the pot. Make sure the water does not touch the bowl.
  • Let the water come to a boiling point, but don’t let it further boil.
  • Put the following ingredients in the bowl and stir until you have a shiny mixture and the chocolate is molten: 300 g powdered sugar, 200 g Provamel baking and spreading, 5 tbsp Rice-Coconut-Chocolate drink, 100 g vegan chocolate, 2 tbsp cacao powder.
  • Let it cool.
  • Cover the top of 1 cake with part of the frosting.
  • Sprinkle with the raspberries, red berries and other berries.
  • Put the 2nd cake on top of this and gently push.
  • Generously cover the top with the frosting and decorate.

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