I’ve been a pretty crap blogger recently. Work has taken over my life and I feel like I’m neglecting my gorgeous little blog a bit too much.
SO, as a treat, I’m going to share with you this super easy, delicious “better than normal cake”* recipe that I used to make Emmeline’s Peter Rabbit inspired vegan chocolate birthday cake. Yes, I hate that my cake isn’t considered normal just because it has no butter or eggs in it. What does that make it? Abnormal? It’s a vegan cake!
*quote from Granny herself.
Well, whatever it is, no-one seemed to complain when it came to trying a wee slice.
I’m usually pretty vague with ingredients/cooking time, etc. but I appreciate you can’t really play that sort of game when it comes to baking so I’ll try and be precise.
Let me know if you make your own version, I’d love to see pics.
The recipe is an adaptation from the BBC Good Food website.
- 150g dairy-free spread, plus extra for greasing tins
- 300ml dairy-free milk, I used soya and oat milk
- 1 Tablespoon of cider vinegar
- 300g self-raising flour
- 200g golden caster sugar
- 4 Tablespoons cocoa powder
- 1 teaspoon bicarb of soda
- ½ teaspoon vanilla extract
- 100g dairy-free chocolate (you can buy this in any supermarket)
- 200g dairy-free spread (I used Violife)
- 400g icing sugar
- 5 Tablespoons cocoa powder
- 1 Tablespoon dairy-free milk, I used oat
- Heat the oven to 190 degrees and grease two 20cms tins. (Rebel part one: I used two different sized tins to get the tiered effect)
- Put the milk in a jug and add the vinegar, don’t worry when it splits. That’s normal.
- Put all of the other cake ingredients into a large bowl, pour in the milk mixture and beat well until smooth…or cheat and stick it in a blender like I did.
- Pour the mixture into 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 5-10mins and then turn out onto wire racks to cool down.
- To make the buttercream: First, melt the chocolate.
- Leave the melted chocolate to cool for a few minutes.
- Beat the dairy-free spread and icing sugar together and sift in the cocoa powder.
- Pour in the melted chocolate in and keep stirring until it’s smooth.
As you can see, my cake isn’t perfect but it tasted fab. I’m not great at baking but this recipe always, always works and is really simple to follow so that’s why I love it. I hope you enjoy trying it out.
Vegan oat and raisin cookies next? You have to try these, they’re possibly even better than the chocolate cake <3