Name: Vegan chocolate cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12
Ingredients: 150g/5oz dairy-free spread plus extra for the tins; 300ml/½ pint dairy-free milk (we used oat milk); 1 tbsp cider vinegar; 300g/11oz self-raising flour; 200g/7oz golden caster sugar; 4 tbsp cocoa powder; 1 tsp bicarbonate of soda; ½ tsp vanilla extract; 100g/4oz dairy-free dark chocolate; 200g/7oz dairy-free spread; 400g/14oz icing sugar; 5 tbsp cocoa powder; 1 tbsp dairy-free milk such as oat milk; handful of fresh, seasonal fruits such as cherries, blackberries or figs

Vegan chocolate cake

Make our easy vegan chocolate sponge cake for a special occasion using dairy substitutes. It's finished with luscious plant-based 'buttercream' and seasonal fruits

55 min total 35 min prep 20 min cook 12 606 cal

Instructions

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1 Heat the oven to 190C/170C fan/gas 5. Line the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then put baking parchment on the bases.
2 Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 10 mins then turn out onto wire racks to cool completely.
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 mins. 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.
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. Cake will keep in an airtight container for up to three days.