Vegan Chocolate Cake Recipe

Vegan Chocolate Cake Recipe

300g all purpose flour

340g caster sugar

½ tsp salt

1 tsp baking powder

1 tsp bicarbonate soda

170g softened vegan margarine

120ml date syrup

360ml soy milk

1 tsp vanilla extract

115g cocoa powder

For the buttercream:

225g softened vegan margarine

330-450g sifted icing sugar

2 tsps vanilla.

How to:

Preheat oven to 350°F. Grease and flour 2x 9" round cake pans. Sift the flour, baking powder, baking soda, salt and cocoa powder together and set aside. Cream the margarine and sugar until light and fluffy. Add the date syrup and vanilla, mix well. Mix in the flour then the soy milk, mixing well until combined. Pour an equal amount of batter into the 2 cake pans. Bake for 30-40mins or until a toothpick inserted into the centre comes out clean. Allow to cool in pans for ten minutes then gently invert onto wire cooling racks to cool completely.

To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar a little at a time. Beat until smooth. Add the vanilla. Decorate with grated plain chocolate and seasonal fruit.

Recipe from the Vegan Society. Photo: Camyoga.