Jodie’s Vegan Chocolate Cake

Jodie’s Vegan Chocolate Cake

Jodie’s Vegan Chocolate Cake

Jodie’s Vegan Chocolate Cake

Prep Time 15 mins
Cook Time 35 mins
Course cake
Servings 12


  • 1 cups (300ml) vegan milk(soy, almond)etc
  • 1 tbsp emon juice (or applecider vinegar or white vinegar)
  • 2/3 cup (150g) 2/3 cup (150g)
  • 3 tbsp golden syrup(use your favourite liquidsweetener (maple will makea slightly less sweet cake)
  • 1 tsp instant coffee granules /espresso powder (OPTIONAL)
  • 2 cups (275g) all-purpose flour(plain flour)
  • 3/4 cup (175g) sugar
  • 4 tbsp unsweetenedcocoa powder
  • 3 tsp baking powder
  • 1 tsp baking soda


  • 1/3 cup (75g) vegan butterroom temperature
  • 1 cups (200g) powdered icingsugar (confectioner’s sugar)
  • 4 tbsp unsweetenedcocoa powder
  • 2 tbsp water


  • Preheat the oven to 350°F (180°C/ 160°Cfan/ Gas mark 4). Lightly grease 2 x20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into themilk and set aside to thicken and ‘curdle’slightly into buttermilk.
  • In a pot over a medium heat, meltthe butter, syrup and coffee (if using)together. Set aside to cool slightly.
  • Sift the flour, cocoa, sugar, baking powderand baking soda into a large mixing bowland whisk together.
  • Pour the milk and melted margarinemixture over the flour mixture and stirwell until it becomes a smooth batter.
  • Divide the mixture between the twoprepared pans and bake for 30-35minutes or until an inserted skewer ortoothpick comes out clean.
  • Allow the cakes to cool in the tins for 5minutes, then turn out onto a cooling rackto cool completely.
  • Meanwhile, to make the icing beattogether all ingredients until smooth.
  • When the cakes are completely cold,sandwich together with half of the icing.Spread the remaining icing over the topof the cake.
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