If you’re looking for a vegan chocolate cake recipe, then we’re here to tell you that the search is over! This delicious, decadent cake is made using oat milk and dairy-free chocolate so you know it’s 100% free of any animal products.
Why not try decorating with some fruits such as cherries, blackberries or raspberries? They will give it an extra kick of flavour, and the bright colours set again the darkness of the chocolate give it an irresistible appearance.
For the cake:
- 150g dairy-free spread
- 300ml oat milk
- 1 tbsp cider vinegar
- 300g self-raising flour
- 200g golden caster sugar
- 4 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp vanilla extract
For the buttercream:
- 100g dairy-free dark chocolate
- 200g dairy-free spread
- 400g icing sugar
- 5 tbsp cocoa powder
- 1 tbsp oat milk
- Heat the oven to 190°C / 170°C Fan / Gas Mark 5. Grease the base and sides of 2 x 2ocm sandwich tins with the dairy free spread, and line the bases with baking parchment.
- Put the oat milk into a jug and add the vinegar -it will split, but don’t worry – this is normal! Put all of the other ingredients into the bowl of a stand mixer and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes. Test that they are done by inserting a clean skewer into the middle of the cake – if it comes out clean, then you’re good to go!
- Leave them to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
- Make the buttercream by firstly melting the chocolate in a heat proof bowl – this is best done in 30 second bursts in the microwave. Once fully melted, set aside and allow 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 oat milk, and keep mixing until smooth.
- Sandwich the two cooled sponges together with half of the buttercream, then pile the rest on top and spread down the sides.
Lead image: Rawpixel via Getty images.