Vegan Chocolate Cake
This rich and indulgent vegan chocolate cake is surprisingly easy to make and perfect for any special occasion. A light, airy sponge is paired with a velvety chocolate icing made from sunflower butter, creating a decadent dairy-free treat that is ready in under an hour.
Price per Serving
Instructions
- 1
Preheat your oven to 180C (160C fan). Line a 20cm round cake tin with baking paper.
- 2
In a large mixing bowl, combine the cocoa powder (40 g), plain flour (175 g), baking powder (1 tsp), caster sugar (225 g), and fine sea salt (0.25 tsp).
- 3
In a separate jug, whisk together the sunflower oil (75 ml), water (230 ml), vanilla extract (3 tsp), and cider vinegar (1 tbsp).
- 4
Pour the wet ingredients into the dry mixture and whisk thoroughly until the batter is smooth.
- 5
Pour the batter into the tin and bake for 30 minutes until a skewer comes out clean. Cool in the tin for 10 minutes before moving to a wire rack.
- 6
While the cake cools, sieve the cocoa powder (30 g) and icing sugar (200 g) into a bowl. Add the sunflower butter (150 g) and vanilla extract (1 tsp).
- 7
Whisk with an electric mixer until smooth. Refrigerate the icing for 30 minutes to firm up.
- 8
Spread the chilled icing over the completely cooled cake and serve.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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