In honour of National Chocolate Day this week, I shared a pic on Instagram of a dairy & egg free chocolate cake I made recently. I had a few requests for the recipe, so here it is folks, enjoy!
- 340g self raising flour
- 60g cocoa powder
- 240g caster sugar
- 2 tsp baking powder
- 400ml soya, almond or rice milk
- 160ml light rapeseed oil
- 2 tbsp vanilla extract
Chocolate Buttercream Ingredients
- 75g dairy-free margarine
- 75g vegetable fat (shortening)
- 650g icing sugar
- 100g cocoa powder
- Around 80-100ml soya, almond or rice milk
- 1 tbsp vanilla extract
- Preheat oven to 180’C (350’F / gas mark 4) and grease 2 round 20cm cake tins.
- Sift the flour into a large bowl, then stir in the cocoa powder, caster sugar and baking powder.
- Add the milk, oil and vanilla, stirring until just combined. Don’t overmix or you’ll knock any air out and your cake won’t rise properly. To stop the rising agents working too quickly, tap the bowl on your kitchen counter and you should see little bubbles popping.
- Spoon half of the mixture into each cake tin and tap the tins a final time on the work surface.
- Put in the oven and bake for about 18-20 minutes. You’ll know the cakes are done when a toothpick inserted in to the middle of the cakes, comes out clean. They should feel springy to the touch.
- Leave the cakes in the tins to cool for about 15-20 minutes, then transfer them to a wire rack until completely cooled.
- Use an electric or handheld mixer to whip together the margarine, vegetable fat and vanilla, until creamy in texture.
- Add half the icing sugar, all the cocoa powder and milk, and continue to mix. Start slowly, then bring up the speed until combined.
- Add the rest of the icing sugar and mix for about 1 minute until you have a smooth consistency.
- If your icing is too firm, add a bit more milk; too thin, add a bit more icing sugar.
- Spread the bottom layer of your cake with a nice thick helping of buttercream.
- Place the second layer on top and smother with more buttercream, covering the sides too.
- At this point you can either leave with this simple finish, or perhaps decorate with iced buttercream flowers on top, or even vegan biscuits or chocolate pieces.
Depending on who I’m making this cake for, and whether I want to at least try making it a bit healthier (or just slightly less naughty), you can swap out the caster sugar for coconut sugar, the self raising flour for a gluten-free self raising blend flour, and the cocoa powder for unsweetened cacao powder.
This is a rich and decadent cake, so I’ve also experimented with different buttercream flavours. If the double chocolate is a bit much for you, try using a simple vanilla buttercream instead – just increase the icing sugar quantity to 750g, remove the cocoa powder completely, whilst reducing the milk quantity to just 40-60ml.
Adapted from a Turkish Delight Cake recipe by Ms. Cupcake.