Vegan chocolate cake

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Assistant Cook
Mar 25, 2005

  • 225 g self raising wholemeal flour
  • 1 level tsp cream of tartar
  • 1 level tsp bicarbonate of soda
  • 6 level dsp cocoa
  • 200 g caster sugar
  • 2 tbs soya flour
  • 250 ml water
  • Filling
  • 55 g vegan margarine
  • 55 g icing sugar
  • 1 tsp coffee essence or strong coffee
  • few drops of vanilla essence

  • 1 bar vegan chocolate
  • 1-2 tbs boiling water
Sift flour into a basin with the bicaronate of soda and cream of tartar. Add soya flour and sugar, then mix together. Stir in the water. Turn evenly into 2 greased 7" sandwich tins. Bake in a moderate over at 200 degrees C/400 degrees F/gas mark 6 for about 25 mins. Leave in the tins until cool before turning out. For filling - cream soya margarine with half the sugar, then add remainder and cream again. Stir in coffee essence or strong coffee gradually to required consistency. When smooth add a few drops of vanilla flavouring. For topping - melt the chocolate in a double saucepan and add boiling water. The more water added the softer the topping. Spread on top of cake and leave to set. When finished leave the cake in a tin overnight before cutting.

This is a great vegan recipe :chef:

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