EASY VEGAN CHOCOLATE CAKE
SERVES 8 INGREDIENTS
• 1 tbsp lemon juice
• 300ml soya milk
• 275g self-raising flour
• 25g cocoa powder
• 1 level tsp bicarbonate of soda
• 175g caster sugar
• 150g Flora Original Spread, melted
• 3 tbsp golden syrup
FOR THE ICING
• 75g Flora Original Spread
• 200g icing sugar
• 25g cocoa powder
• 2 tbsp water
You might be vegan, but you can still have your cake and eat it! Using a dairy free, plant-based spread means this eggless, vegan chocolate cake recipe is full of deliciousness.
Being vegan doesn’t have to mean giving up the treats you love. With this simple vegan chocolate cake recipe you can still enjoy a rich and indulgent chocolate treat but without dairy or animal products.
Not sure how to make vegan chocolate cake? Baked with love, this recipe uses a combination of lemon juice, soya milk, melted dairy free, plant-based spread and golden syrup to act as the binding agent and create a moist, delicious sponge that can be topped with indulgent chocolate icing. For a little twist, why not try swapping the chocolate filling in this cake with a vegan cream alternative and fresh seasonal berries?
1. Preheat the oven to 180°C,
160°C fan, gas mark 4.
2. Add the lemon juice to the milk and set aside.
3. Sieve together the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
4. Pour the soya milk, melted dairy free plant-based spread, and golden syrup over the flour mixture and stir until it becomes a smooth batter.
5. Halve the mixture between two 20cm greased and lined sandwich tins and bake in the preheated oven for 35 to 40 mins.
6. Check if your cake is cooked by inserting a skewer into the centre of each half. If the skewer comes out clean, it’s done! Once baked, leave the cakes in the tins for 5 mins before turning them out and cooling on a wire rack.
7. Meanwhile, make the icing by beating together all the icing ingredients until it reaches a smooth consistency.
8. When the cakes are completely cooled, sandwich them together with half the icing. Spread the remaining icing over the top of the cake and then decorate to your taste or, if you’d rather, just leave as it is. Finish with some fresh berries and finely grated chocolate. THESE RECIPES ARE FROM FLORA WHICH HAS RECENTLY UNVEILED ITS PASSION FOR BRINGING PLANT GOODNESS TO FAMILIES. CHAMPIONING GREAT TASTE ACROSS ITS PORTFOLIO OF SPREADS, FLORA’S FULL RANGE IS NOW 100 PER CENT PLANT-BASED