• Emma

Small Vegan Chocolate Cake Recipe

Has anyone else started doing way more baking since this Coronavirus quarantine started? Maybe it's out of boredom or curiosity, or maybe, like me, you love baking but never seem to find the time to do it!

With a lot more time on my side, I have been baking more and experimenting with different recipes. However, an issue I found when looking for cake recipes is that most of them serve about 10-12 people - great for if you've got lots of people to share it with, but not so great if there are only two of you quarantined in the flat and you don't really fancy eating half of a humungous cake each (well actually I do, but I have little-to-no control when it comes to chocolate and probably would just eat the whole 12 person cake)..!

So, here's a very easy recipe I adapted to make a small, but still just as chocolatey and delicious, vegan chocolate cake. Serves approx 6-8.


For the cake:

75g dairy-free spread, plus extra for the tin

150ml dairy-free milk (I used soya milk)

tsp cider vinegar

150g self-raising flour

100g caster sugar

2 tbsp cocoa powder

½ tsp bicarbonate of soda ½ tsp vanilla extract

For the buttercream:

25g dairy-free dark chocolate (I used a Tesco 75% bar) 50g dairy-free spread

100g icing sugar

2 tbsp cocoa powder

a splash of dairy-free milk (approx just under a tsp)


1. Heat the oven to 190°C/170°C fan/gas 5. Grease the base and sides of a 20cm round cake tin with dairy-free spread, then line the base with baking parchment (it works without the baking parchment as well - just a little trickier to remove from the tin).

2. Put the dairy-free milk in a jug, add the vinegar and mix well. Leave to one side.

3. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth.

4. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 mins then turn out onto a wire rack to cool completely.

5. To make the buttercream, put the chocolate into a heatproof bowl and melt over a small pan of boiling water, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes.

6. Beat the dairy-free spread and icing sugar together then sift in the cocoa powder with a pinch of salt. Pour in most of the melted chocolate (keeping about a tsp to drizzle on top) and dairy-free milk and keep mixing until smooth.

7. Smooth the buttercream icing onto the top and sides of the cake and then, using a teaspoon, drizzle the remaining melted chocolate on top in any swirly pattern you like!

8. Make a cup of tea, cut a slice, and enjoy!

Note: If you want to make a bigger cake simply double the recipe and pour the mixture into two tins to bake. Sandwich the two cakes together with half of the icing mix and ice the top as explained above.

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