Unbelievably fudgy vegan chocolate cake. Decadently dark chocolate flavours with sweet, whipped buttercream.
Ingredients
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 60g cocoa powder
- 250g golden caster sugar
- 360ml dairy-free milk
- 1/2 lemon, juice of
- 120ml vegetable oil
- 1 1/2 tbsp cider vinegar
- 5 tbsp apple sauce
- 280g vegan butter
- 400g icing sugar
- 60g cocoa
- 1 tsp vanilla bean paste
- 1 tsp salt
For the cake batter…
- 280g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 60g cocoa powder
- 250g golden caster sugar
- 360ml dairy-free milk
- 1/2 lemon, juice of
- 120ml vegetable oil
- 1 1/2 tbsp cider vinegar
- 5 tbsp apple sauce
For the icing…
- 280g vegan butter
- 400g icing sugar
- 60g cocoa
- 1 tsp vanilla bean paste
- 1 tsp salt
Preheat the oven to 190ºC/375ºF/gas 5.
Mix together the dry ingredients (plain flour, baking powder, bicarbonate, cocoa powder and caster sugar). Keep whisking and add the milk, lemon, oil, vinegar and apple sauce until you have a smooth, well-combined batter.
Decant into 2 greased and lined cake tins and bake in the oven for 30-35 minutes or until a skewer comes out clean when poked into the centre of the cake.
Leave to cool.
To make the icing beat together the ingredients until whipped into a smooth, fluffy ‘not butter’ cream.