By choosing a vegan recipe, you’re respecting different dietary preferences and showing that delicious treats can be enjoyed by everyone, regardless of their lifestyle choices. Not only is this cake cruelty-free, it is also a healthier alternative to traditional cakes, allowing you and your guests to indulge without feeling guilty.
Ingredients:
- 320ml sunflower oil, plus extra for greasing
- 450ml soy, almond or coconut milk
- 1 tbsp apple cider vinegar
- 500g light muscovado sugar
- 2 tsp vanilla extract or vanilla bean paste
- 260g plain soy or coconut yoghurt
- 450g self-raising flour
- 160g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- For the vegan buttercream
- 200g dairy free dark chocolate
- 400g vegan spread, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 800g powdered sugar, sifted
- Coloured sprinkles (vegan)
Method:
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Grease and line two 20cm round cake tins with baking paper.
In a large bowl, whisk together the milk and cider vinegar. Set aside for a few minutes to curdle and make a vegan buttermilk.
Add the sunflower oil, muscovado sugar, vanilla extract and soy or coconut yoghurt to the vegan buttermilk. Whisk until well combined.
Sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Whisk until just combined, taking care not to overmix.
Pour the mixture evenly into the prepared tins. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
Allow the cakes to cool in the cake tins for 15 minutes, then turn out onto a wire rack to cool completely.
To make the vegan buttercream:
Melt the dairy-free chocolate and allow to cool slightly.
Whisk the vegan spread in a separate bowl until smooth. Gradually add the icing sugar and vanilla extract and beat until light and fluffy.
Fold in the melted chocolate until completely incorporated.
To assemble:
Place one cake layer on a serving plate and spread with a generous layer of buttercream.
Place the second cake layer on top and spread the top and sides with buttercream.
Decorate with colourful vegan sprinkles.
