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.

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

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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