Vegan chocolate cake
A two-layer vegan chocolate sponge, sandwiched and covered with rich dark chocolate buttercream and topped with fresh fruit.
| prepPreheat oven to 190°C / 375°F (170°C fan / gas 5) | ||||||
| prepGrease two 20 cm / 8 in sandwich tins with dairy-free spread, line bases with parchment | ||||||
| 300 ml / 1/2 pint dairy-free milk (oat milk) | Mix milk & vinegar in jug | Add dry ingredients, beat smooth | Bake 190°C / 375°F, 25-30 min | Cool 10 min in tins, then on racks | Sandwich with buttercream, cover | Decorate with fruit |
| 1 tbsp cider vinegar | ||||||
| 150 g dairy-free spread, plus extra for the tins | ||||||
| 300 g self-raising flour | ||||||
| 200 g golden caster sugar | ||||||
| 4 tbsp cocoa powder (for the cake) | ||||||
| 1 tsp bicarbonate of soda | ||||||
| 1/2 tsp vanilla extract | ||||||
| 100 g dairy-free dark chocolate | Melt chocolate, cool 5 min | Mix in chocolate & milk until smooth | ||||
| 200 g dairy-free spread (for the buttercream) | Beat spread & icing sugar | Sift in cocoa & salt | ||||
| 400 g icing sugar | ||||||
| 5 tbsp cocoa powder (for the buttercream) | ||||||
| pinch of salt | ||||||
| 1 tbsp dairy-free milk, such as oat milk (for the buttercream) | ||||||
| handful of fresh seasonal fruit (cherries, blackberries or figs) | ||||||
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