To celebrate National Chocolate Cake Day, I thought I would treat you to my favourite vegan chocolate cake recipe.
Being vegan should not mean that you have to compromise on taste. Nor should it require lots of fancy, expensive ingredients that will sit unused in the cupboard.
The magic ingredient in this recipe is …………….. good old golden syrup.
This really is the tastiest chocolate cake, and it is so easy to make you may never make a non-vegan chocolate cake again.
- 300ml plant-based milk (I use oat milk)
- 1 tbsp lemon juice or white wine vinegar
- 150g vegan butter (I use Stork)
- 3 tbsp golden syrup
- 1 tsp instant coffee granules
- 175g plain flour
- 60g cocoa powder
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 275g caster sugar
- Frosting ingredients:
- 100g vegan butter
- 200g icing sugar
- 25g cocoa powder
- Preheat the oven to 180oC / 160oC fan / Gas Mark 4. Line a 2lb loaf tin.
- Add lemon juice or vinegar to the milk and leave to one side for 10 mins to form a buttermilk.
- Place vegan butter, golden syrup and coffee granules into a saucepan and heat gently until butter is melted.
- Sift together flour, cocoa, baking powder and bicarbonate of soda into a large bowl and add caster sugar.
- Add butter/syrup mixture and buttermilk and mix well. Do not overmix.
- Pour mixture into tin and bake for 30-35 mins until an inserted skewer comes out clean. Leave in tin to cool completely.
- To make frosting:
- Mix together butter, icing sugar and cocoa powder with 2 tbsp boiling water with a electric handwhisk to form a light and fluffy frosting.
- Split the cake in half lengthways and spread the frosting over one half. Sandwich together and spread any remaining frosting over the top.
Quick tip: if you would like to make this gluten-free, replace the plain flour with gluten-free flour (I used to use Dove’s but Sainsbury’s own brand is now my particular favourite as it is so light) and add 3/4 tsp xanthan gum. Also ensure that you use gluten-free baking powder.