I wanted to make a VEGAN chocolate cake and it was a major success so I thought I would share the recipe with you. It was so easy to make and you wouldn’t know it is dairy free and Vegan friendly!
CAKE MIXTURE INGREDIENTS
- 1 TBSP of lemon juice – we used fresh but you could use bottled
- 150g of Vegan Butter (Any brand will do)
- 3 TBSP of golden syrup
- OPTIONAL 1 tsp of instant coffee (potential to make it slightly bitter)
- 275g of Plain Flour
- 175g of Caster Sugar
- 4 TBSP of Cocoa Powder
- 3 TSP Baking Powder
- 1 TSP of Baking Soda / Bicarb
- 150g of Vegan Butter
- 200g of Icing Sugar
- 4 TBSP of Cocoa Powder (Can use unsweetened we didn’t)
- 2 TBSP of water
For this recipe you will require 2 8″ round cake tins which need to be greased and lined with baking parchment all round as it tends to stick to the tin.
IMPORTANT OVEN INSTRUCTIONS
Preheat your oven to 180 degrees – As mentioned previously if you are aware your oven runs hot then adjust to suit your needs. I did it at 180 in a standard fan assisted oven and it was perfect. Stir the lemon juice into the milk and set aside. It will curdle slightly don’t worry it is basically making the vegan version of buttermilk.
In a pan over a medium heat, melt your room temperature butter, your golden syrup and OPTIONAL coffee granules. When mixed together set aside to cool and turn off the heat.
In a different bowl mix together your flour, cocoa, sugar, bicarb and baking powder. It may create a chocolate cloud if using an electric mixer so make sure it is in an area you don’t mind getting too messy. It is easy to wipe away but due to it being dry ingredients only at the moment it does tend to be messy. Pour your milk and lemon juice mixture into the bowl followed by your melted butter and syrup combo. It should all be in 1 bowl now and starting to look like a cake mix when all combined. It should only take a few minutes in an electric mixer to come together. It does need to be a smooth batter so make sure there are no lumps at the bottom before pouring.
Divide the mixture between the two greased and lined cake tins. Your oven should be preheated now and you need to let them cook for around 25-30 minutes. I tend to get at 25 minutes and adjust the timings accordingly. The skewer needs to come out clean at various points of the cake. Do not open the oven before the 25 minute mark otherwise it might not rise.
Allow the cakes to cool in the tin for around 5-10 minutes once they have come out of the oven and then turn them out onto wire racks to allow them to fully cool.
Whilst they are cooling you will need to wash up as we need the mixer again for the icing!
Put all the icing ingredients into the mixer and make sure your butter is room temperature to allow for ease of mixing. It will start to come together but you might need to hand whisk it to bring it all together in the end. With buttercream it does need a lot of beating to make it light and fluffy. Once the cake has fully cooled and you have levelled it off if required you can ice the cake. If you require more then just follow the ingredients above and make a second batch. You could double the ingredients in the start if your cakes are particularly thick.
It looks fabulous with some colourful raspberries or strawberries on top and in the middle with some icing but I will leave that up to you.
If you do make this recipe please tag us @dittrichdiary on Instagram or Twitter as we would love to see your creations!