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Epic vegan chocolate cake
Epic vegan chocolate cake
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Total Time:
50 minutes
Indulge in a decadent chocolate cake that caters to all dietary needs. Perfect for everyone who loves a delicious treat.
Ingredients:
  • 300 g dairy-free margarine (suitable for baking) plus extra for greasing
  • 300 g gluten-free plain flour plus extra for dusting
  • 300 g golden caster sugar
  • 2 teaspoons vanilla extract
  • 200 g organic soya yoghurt
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon xanthan gum
  • 70 g cocoa powder
  • 6 tablespoons rice milk
  • 100 g fresh raspberries
  • dairy-free dark chocolate (70% cocoa solids) to serve
  • 200 g icing sugar
  • 4 tablespoons cocoa powder
  • 100 g dairy-free margarine
  • 2 tablespoons organic soya yoghurt
Instructions:
  • 1. Preheat the oven to 190ºC/375ºF/gas 5. Grease two 20cm springform cake tins with margarine, line the bottom with greaseproof paper, and dust the sides with gluten-free flour. 2. Beat margarine and sugar in a bowl until light and fluffy. Mix in vanilla extract and yogurt. 3. Sieve flour, baking powder, xanthan gum, and cocoa powder into the bowl, then fold through. Add milk and stir until smooth. 4. Divide batter between cake tins and bake on the middle shelf for 15-20 minutes until a skewer comes out clean. 5. Cool for 5 minutes, then transfer cakes to a wire rack to cool completely. 6. Make icing by sieving icing sugar and cocoa powder into a bowl, add margarine, beat until smooth, then stir in soya yogurt. 7. Place one sponge on a plate, spread half the icing, sprinkle most of the raspberries. Add the second sponge, spread remaining icing, then top with remaining berries and chocolate shavings.

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