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easy-vegan-chocolate-cake-portrait

Easy chocolate cake

Today is International Chocolate Day. Try Flora’s easy vegan chocolate cake, with a fluffy, light sponge and topped with fudgy chocolate icing, it’ll be gone before you know it.

easy-vegan-chocolate-cake-portrait

Ingredients

For the cake:

1 tbsp lemon juice

300 ml soya milk

275 g plain flour

25 g cocoa powder

1 tsp bicarbonate of soda

175 g caster sugar

3 tbsp golden syrup

For the icing:

75g Flora 100% Natural Ingredients

200 g icing sugar

25 g cocoa powder

2 tbsps water

Instructions

1

Preheat the oven to 180° C, 160° C fan, Gas mark 4.

2

Add the lemon juice to the soya milk and set aside.

3

Sieve together the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.

4

Pour the soya milk, melted Flora 100% Natural Ingredients, and golden syrup over the flour mixture and stir until it becomes a smooth batter.

5

Halve the mixture between two 20 cm greased and base lined sandwich tins and bake in the preheated oven for 35 – 40 minutes.

6

Check to see if your vegan chocolate cake is cooked by inserting a skewer into the centre of each half. If it comes out clean, then it’s done! Once baked, leave the cakes in the tins for 5 minutes before turning out and cooling on a wire rack.

7

Meanwhile, make the icing by beating together all the icing ingredients until it reaches a smooth consistency.

8

When the cakes are completely cold, sandwich them together with half of the icing. Spread the remaining icing over the top of the cake and decorate to your taste, or just leave as it is.

9

Finish with fresh berries and finely grated chocolate.

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Jewish Vegetarian Society
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