Vegan Chocolate Cake

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Your go to plant based chocolate cake recipe!



1 tablespoon Lemon juice
300ml Almond milk
275g Self-raising flour
1 teaspoon Bicarbonate of soda
150g Vegan butter/spread
2 tablespoons Water


75g Vegan butter/spread
200g Icing sugar
2 tablespoons Water



Preheat the oven to 180C, combine the almond milk and lemon juice together in a jug and leave to sit.

In a mixing bowl, sieve in the flour, cacao powder, bicarbonate of soda and sugar and combine.

Tip the almond milk and lemon mixture in to the bowl a long with the melted vegan spread and golden syrup. Combine until smooth.

Line two cake tins with baking paper and carefully half the cake mixture in to each tin.

Place in the oven for 35 to 45 minutes or until cooked through.


Combine the vegan butter, icing sugar, cacao powder and two tablespoons of water to create the icing. If too watery add more icing sugar and cacao powder. If too thick add more water.

Leave the cakes to cool completely before icing. Ice the centre of the cake and sandwich the cakes together. Decorate the top as desired.

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