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Chocolate Cake

·2 mins

Note

Adapted from Vegan Chocolate Cake (archive) by BBC GoodFood.

I’ve made the following amendments to the original recipe as I find myself with about 1/5 too much buttercream

  • 100g 80g diary-free dark chocolate
  • 200g 160g diary-free spread
  • 400g 320g icing sugar
  • 5 tbsp 4 tbsp cocoa powder
  • 1 tbsp 2.5 tsp diary-free milk

Ingredients #

  • 150g diary-free spread
  • 300ml dairy-free milk
  • 1 tbsp cider vinegar
  • 300g self-raising flour
  • 200g golden caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 0.5 tsp vanilla extract

For the buttercream:

  • 80g diary-free dark chocolate
  • 160g diary-free spread
  • 320g icing sugar
  • 4 tbsp cocoa powder
  • 2.5 tsp diary-free milk

Method #

  1. Heat oven to 190/170C fan/gas 5. Line the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then put baking parchment on the bases.
  2. Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 10 mins then turn out onto wire racks to cool completely.
  3. To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 mins. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
  4. Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit. Cake will keep in an airtight container for up to three days.