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Chocolate cake on cake stand with slice taken, topped with cherries

Vegan chocolate cake

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Rating: 4 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10 - 12

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal606
fat30g
saturates8g
carbs75g
sugars53g
fibre4g
protein6g
salt1.2g
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Ingredients

For the buttercream

To decorate

  • handful of fresh, seasonal fruits such as cherries, blackberries or figs

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.

  • STEP 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 cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.

  • STEP 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 minutes. 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.

  • STEP 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.

Goes well with

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Overall rating

Rating: 4 out of 5.37 ratings

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