Looking for a delicious chocolate cake which tastes ultra indulgent but is surprisingly simple to make - and vegan friendly?! This is the perfect recipe to whip up to wow your friends, or simply to make for your afternoon treat during the week. So lets get baking!
Ingredients (one small two tier cake*):
- 120g plain flour
- 30g cocoa powder
- 2 tsp baking powder
- 100g light brown sugar (or sub half for erythritol/sweetener)
- 165ml almond milk
- 75g vegan butter, melted
- 3/4 tbsp apple cider vinegar
- 3/4 tsp vanilla bean extract
- pinch of salt
Method:
Preheat oven to 160C. Grease two mini springform cake tins (4in*) or line with parchment paper.
In a large bowl mix together the milk, butter, vinegar and vanilla extract until combined.
Add the remaining dry ingredients and mix together to form a creamy batter.
Divide into your two cake tins and cook in the oven for around 20-25 minutes until a skewer comes out clean.
Allow to cool completely before icing. I mixed 50g vegan butter (softened) with 100g icing sugar, 1 tbsp cocoa powder and a dash of oat milk!
*For a larger "normal sized" cake, double the recipe and use 8in cake pans! (I made a small one as I live with someone who doesn't eat cake!)
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