Yesterday was my sons birthday & I made this delicious chocolate cake to celebrate. It’s my go to quick & easy chocolate cake that everyone enjoys (and you’d NEVER guess it’s vegan!)
I also made a Rocky road 17 covered in the left over butter icing ?
Hit save for the birthday cake recipe⬇️
For the cake
300ml plant based milk (any variety)
1 tbsp lemon juice
150g vegan spread (butter)
3 tbsp golden syrup
1 tsp instant coffee granules
275g self raising flour
175g caster sugar
4tbsp cacao powder
1 tsp baking powder
For the topping
75g vegan spread/butter
1 tbsp plant based milk
250g icing sugar (you may need more depending on how soft your butter is)
4 tbsp cacao powder
Pre-heat the oven to 180 C and line 2x cake tins
In a jug or bowl add the lemon juice to the plant milk (this will make the buttermilk)
Melt the vegan spread, golden syrup and coffee granules in either the microwave or in a small pan
Sift the flour, sugar, cacao powder and baking powder into a mixing bowl and mix it together until all of the ingredients have combined
Add the buttermilk and the melted mixture to the mixing bowl and stir it all until combined.
Divide the mixture equally between the 2 cake tins and tap them down on the work surface to level it out (& it also helps activate the baking powder)
Bake for about 20 minutes or until fully cooked all the way through. Checking by inserting a clean, sharp knife, if it comes out clean then they’re ready.
Place the cakes onto a wire rack to cool. Whilst they’re cooling down you can make the topping.
Soften and whip the vegan spread using an electric whisk or a spoon, add the milk and combine, whisking again
Sift the icing sugar and cocoa powder into the spread/milk mixture and either mix with a spoon or to make a fluffier topping whisk using an electric whisk. (Add more icing sugar if the mixture is too runny or a bit more milk if it’s too thick)
Once the cakes are cooled add the chocolate topping (I used piping bag)and some sprinkles