Vegan Double Chocolate Cake

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!

Cake Ingredients

  • 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

Cake Method

  1. Preheat oven to 180’C (350’F / gas mark 4) and grease 2 round 20cm cake tins.
  2. Sift the flour into a large bowl, then stir in the cocoa powder, caster sugar and baking powder.
  3. 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.
  4. Spoon half of the mixture into each cake tin and tap the tins a final time on the work surface.
  5. 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.
  6. Leave the cakes in the tins to cool for about 15-20 minutes, then transfer them to a wire rack until completely cooled.

Buttercream Method

  1. Use an electric or handheld mixer to whip together the margarine, vegetable fat and vanilla, until creamy in texture.
  2. Add half the icing sugar, all the cocoa powder and milk, and continue to mix. Start slowly, then bring up the speed until combined.
  3. Add the rest of the icing sugar and mix for about 1 minute until you have a smooth consistency.
  4. If your icing is too firm, add a bit more milk; too thin, add a bit more icing sugar.

Finishing Touches

  1. Spread the bottom layer of your cake with a nice thick helping of buttercream.
  2. Place the second layer on top and smother with more buttercream, covering the sides too.
  3. 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.

Have a go and let me know how you get on!

Adapted from a Turkish Delight Cake recipe by Ms. Cupcake.

Veganuary Vegan for 1 Week – Day 3 Marissa’s Sweet Potato Chili with Homemade Guacamole (+ lots more!)

We’ve reached “Hump Day” and Wednesday’s vegan lunch was very kindly provided by Marissa.

Here’s what Marissa cooked up for us:


The chilli…

🌿1 red onion
🌿1 tsp olive oil
🌿2 garlic cloves
🌿1 tsp cumin seeds
🌿1 green chilli
🌿1 tablespoon smoked chilli paste (from Sainsbury’s)
🌿1 veg stock cube
🌿3 tsp tomato purée
🌿1/4 tsp cayenne pepper
🌿1 tin chick peas
🌿1 tin kidney beans (Sainsbury’s vegan)
🌿1 tin chopped tomatoes
🌿3 sweet potatoes
🌿1/2 lemon
🌿Coriander leaves

IMG_2195-0Spices, spices, spices

Prep time 15 mins cook time 15/20 mins

🌿Crush the garlic cloves deseed the chilli, slice drain & rinse the beans
🌿Cut the sweet potato into 2cm cubes
Juice the lemon

🌿Heat oil in a large saucepan on a low heat add garlic, cumin, chilli & chilli paste, cook for 2 mins

🌿Add the stock, tomato purée, cayenne pepper, chickpeas/beans/chopped tomatoes & sweet potatoes, as well as adding 1tsp sugar/salt & pepper

🌿Bring to the boil then reduce heat, cover and simmer for further 15/20 mins to soften the potatoes

🌿Add lemon juice & season to taste

🌿Serve with tortilla & guacamole


And here’s the recipe for the “best ever guac.” (Hannah, I know you’ll be using this one soon!)

🌿1 beef tomato
🌿2/3 avocados
🌿Handful coriander
🌿Juice of 1 lime
🌿1/2-1 red onion finely chopped
🌿1 chilli finely chopped

🌿Use a large knife to pulverise the tomato, tip into a bowl
🌿Half & stone the avocados (Top Tip : keep the stone), add the flesh to the bowl containing the tomato
🌿Add the coriander, onion, chilli & lime to the mix
Season with salt & pepper
🌿Mash & whisk!

🌿If not serving straight away put the stone in the middle cover & chill

IMG_2193nom nom nom

Marissa has also been kind enough to share some of her other vegan recipes from her meals at home…

Moroccan mushroom with cous cous (by BBC Good Food)

Prep time 15 mins cook time 15 mins

What you need :
🌿1 red onion
🌿1 tsp olive oil
🌿1/2 tsp ground cumin
🌿300g chestnut mushrooms chopped in quarters
🌿400g can chopped tomatoes
🌿410g can chickpeas rinsed & drained
🌿1 tsp brown sugar
🌿175g cous cous
🌿50g dried apricot
🌿Handful chopped parsley

🌿Fry the onion in oil for 5-6 mins until soft
🌿Add the cinnamon and cumin for 1 min while stirring
🌿Add mushrooms cook for further 2 mins
🌿Stir in tomatoes chickpeas and brown sugar
🌿Season & simmer for 6-8 mins

🌿Meanwhile mix the cous cous with the dried apricots and salt + pepper
🌿Pour over 250ml of boiling water, stir to mix then cover
🌿Leave to stand for 7 mins/until soft
🌿To serve fluff with a fork, stir in parsley and top with the mushroom mixture

🌿Serve with green beans 🙂


And even more good stuff…

Kale & Roasted butternut squash pasta
Prep time 50 mins (mainly due to it takes ages to cook squash!)

What you need :

🌿700g butternut squash
🌿2 garlic cloves
🌿2 tablespoons Rosemary
🌿2 tablespoons olive oil
🌿300g wholemeal pasta
🌿150g Kale
🌿25g walnuts
🌿1tsp chilli flakes or more less if desired


🌿Peel & chop the squash
🌿Crush the garlic

🌿Preheat the oven to 190f or gas mark 5/6 depending on your oven

🌿Put the squash, garlic & rosemary in a pre-heated tin and drizzle with olive oil
🌿Heat for 35-40 mins

🌿Cook the spaghetti for 12 mins until tender
🌿Add the kale in the pot with the pasta and boiling water for the last 3 mins
🌿Drain & return to the pan
🌿Add the squash mix & walnuts, stir through to serve
🌿To season for service mix the chilli flakes with olive oil & pour over


And here’s what Marissa & her boyfriend Marcus learned :

“Butternut squash & sweet potato are awesome
Veg chilli is as good as meat
We eat too much meat.
Milk makes you feel a bit ill!
Sainsbury’s really caters we for vegans
Been vegan is actually quite good! The hardest bit was living without cheese!
Vegan fake meat is yuk
We will go vegan again at some point! It was quite fun. Although we did enjoy breakfast this morning! (their first non-vegan meal for 1 week!) xxx

It was def worth it x”

Come back tomorrow for Alice’s Quinoa salad – it was a high point for me so I know you’ll love it too.