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Vegan Chocolate Cake!

We thought you'd fancy something a bit Eastery on our blog so what better than a lovely chocolate cake! Here's one we have found a really good Vegan Recipe!




SERVES 10 - 12 

Make our easy vegan chocolate sponge for Easter using dairy substitutes, you obviously don't have to be Vegan, but some people find it yummy!

We have finished it with luscious 'buttercream' and seasonal fruits but you could also just try it with melted chocolate or sieved icing sugar!

Vegan Chocolate Cake

For the Cake

150g Dairy-free spread

300ml dairy free milk, soya milk or oat milk

1 tbsp cider vinegar

300g self-raising flour

200g golden caster sugar

4 tbsp cocoa powder

1 tsp bicarbonate of soda

½ tsp vanllla extract or 1 scraped vanilla pod

For the butter cream

100g dairy free dark chocolate, go for as large a cocoa percentage as you dare!

200g dairy free spread

(Morrisons are getting ultra good with their range, but these are just everywhere now!)

400g icing sugar

5tbsp cocoa powder

1tbsp dairy-free milk, such as oat milk

Decorate with seasonal fruits

(so these could be blueberries, blackberries, strawberries in summer!)

Or Dried fruits such as figs

1. Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.

2. Put the dairy-free milk in a jug and add the vinegar – it will curdle but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat until smooth.

Separate the mixture between the prepared tins and bake for 25-30 mins or until a skewer popped into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool fully.

3. To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.( Alternatively just pour on melted chocolate.)

4. Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

Dairy Free, Egg Free, Vegan and Vegetarian, approximately 490 calories per slice, so enjoy!