Vegan chocolate cake with maple syrup drizzle

A plant-based sweet treat

Vegan chocolate cake

by Lorna White |
Updated on

Serves 12

Ingredients

  • 80mls of sunflower oil, plus extra for greasing

  • 225g plain flour

  • 225g caster sugar

  • 1 tsp bicarbonate of soda

  • 1/2 tsp salt

  • 3 tbsp cocoa powder

  • 1 tsp vanilla extract

  • 1 tbsp white vinegar

Maple drizzle

  • 90g vegan cream cheese

  • 40g icing sugar

  • 1 tsp vanilla extract

  • 1 tbsp maple syrup

Vegan chocolate cake

Method

  1. Pre-heat oven to 180°C (convection)

  2. Lightly grease a 1lb loaf tin with sunflower oil

  3. In a large bowl, mix the flour, sugar, bicarb, salt and cocoa powder until combined

  4. In a separate bowl, mix the oil, vanilla extract, vinegar and 250 mls of water until smooth, then add the wet mix to the dry mix and stir until combined

  5. Pour the mixture into the loaf tin and bake for 45-50 minutes until risen. A skewer insterted into the centre should come out clean

  6. Leave to cool in the tin for 5 mins before turning out on to a cooling rack

  7. Beat the drizzle ingredients together until smooth, chill to thicken slightly. When the cake is completely cool, slice and drizzle with the maple icing to serve

Notes

Serve with fresh strawberries and a sprinkle of dried strawberries on top

Baked using the Panasonic Inverter Combi Microwave NN-CD87KSBPQ

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