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It took me foreverrrrr to trial umpteen vegan cake recipes till I honed in on the most delicious eggless and dairy free sponge cake layers. Lofty, light, moist (you know I hate that word but needs must), and indistinguishable from a non-vegan chocolate cake. That’s not just been verified by my friends and family, who’ve been lucky, and unlucky alike, to trial all my triumphs and failures along my vegan baking journey, but now also our lovely vegan cake customers tucking into Vegan Cake collection across London!

Best Vegan Cakes in London 

I’m really chuffed to have received such warm feedback from our customers and followers about our vegan cake range but equally baffled by a few cutting comments I’ve heard and seen. From being called “inauthentic”, accusations of “chasing the green pound” and stuff like “just jump right in, make money, and still not care about the animals”, some of the commentary and opinions from other bakers, and randoms (vegan and non-vegan!) have been quite surprising. The whole point of us introducing our range was to be inclusive (and obviously make money - it’s a business guys, we cake for cash) and cater not just for vegans but for their non-vegan friends and families too who would like to include them in sharing their celebration cakes. Like I did with my new vegan mum friend.

Best Vegan Birthday Cake London 

And as for sharing recipes and “trade secrets”, this blog of mine gets a ton of visitors for my recipes and I love seeing them be used and the sense of community it creates. Ultimately spreading the caking love will pick me up a whole lot more than a few cutting comments would bring me down so with that said, here’s my not-so-secret and totally incredible vegan chocolate cake recipe. 

Vegan Chocolate Sponge Cake Recipe

For a 3-layer 6” cake or 2-layer 8” cake

Ingredients

350g plain flour

375g caster sugar

10g baking soda

40g cocoa powder

5g salt

145ml oil (vegetable/sunflower)

10ml vanilla extract (good quality)

445ml dairy-free almond milk

10ml white vinegar

A knob of dairy-free margarine

Method

1. Pre-heat your oven to 175 degrees Celsius. Grease three 6 inch cake tins (or two 8” cake tins) with dairy-free margarine.

Perfect Vegan Chocolate Cake Recipe Prepare Tins

2. Sift the dry ingredients together into a large mixing bowl - flour, sugar, baking soda, salt and cocoa powder. 

3. Mix the wet ingredients together briskly into a bowl - oil, vanilla, almond milk and vinegar.

Perfect Vegan Chocolate Cake Recipe Ingredients

4. Whisk the wet ingredients into the dry ingredients just until it comes together as a batter and all ingredients are mixed in. Do not over-mix at this stage (if there are a few small lumps, that’s fine).

Perfect Vegan Chocolate Cake Recipe 01

Perfect Vegan Chocolate Cake Recipe 02

5. Divide the batter equally into the prepared cake tins and place in the oven to bake for 30-35 minutes or until a cocktail stick or wooden skewer just comes out clean.

Perfect Vegan Chocolate Cake Recipe Divide Batter

6. Once baked, remove from oven and leave the vegan sponges in their tins for 10 minutes before popping them out onto wire racks to cool completely. 

Perfect Vegan Chocolate Cake Recipe Sponges

7. Decorate using vegan buttercream frosting. I’ve used fresh fruit here and a sprinkling of icing sugar.

Perfect Vegan Chocolate Cake Recipe Layering Perfect Vegan Chocolate Cake Recipe

Notes:

 1. Watch your measurements! Especially when it comes to raising agents like baking soda (sodium bicarbonate). If it’s under, then vegan cakes won’t rise as well, if it’s too much, then they’ll leave a metallic after taste in the sponge.

2. Be wary of over-mixing. Really. I mean it. Mix the wet ingredients into the dry ingredients with a balloon whisk JUST until they’ve all come together in an almost-smooth batter. You may be left with a few small lumps in your batter and that’s okay. Whisk anymore and you’ll have sponges as dense as grandma’s mattress.

3. Dairy free milk alternatives - I’ve chosen almond milk but you can also choose coconut milk, oat milk or any other of your choice.

4. To preserve baked vegan sponge freshness wrap cling film around the sponges and pop into the fridge (up to 5 days) or freezer (up to a month). Just remember to defrost thoroughly and bring it to room temperature before serving.

Perfect Vegan Chocolate Cake Recipe

This recipe is super easy and a proper crowd pleaser. However, if you really can't be bothered with any extra tasks or stress or need that guaranteed wow-show-stopping-cake for a special occasion, you know you can always count on us - pop on over to our expanding vegan cake collection for a browse or get in touch with your ideas and we'll make it happen.

Lots of vegan-cake-lovin',

Reshmi xoxo


4 Responses

Georgie
Georgie

23 May, 2018

Thanks for sharing, can’t wait to try this! Would a vanilla version just omit the cocoa or replace it with an extra 40g of flour?

Sue Sadlet
Sue Sadlet

11 May, 2018

Ignore the haters Reshmi. You are a successful and talented baker and a lovely, zany human being. The people you care about love you and the rest of us admire your creativity and joy for life xxx

Pamela Kenny
Pamela Kenny

11 May, 2018

Don’t pay any attention to the haters!

I cannot wait to try this recipe. Would you mind sharing your vegan buttercream recipe pretty please?

Emma Howson
Emma Howson

11 May, 2018

I’m vegan and follow you and I’m super happy you’ve posted this recipe. I loved baking pre vegan and haven’t baked much since going vegan, so I’m definitely going to try this recipe. Thank you 😊

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CAKE GOSSIP

Cake Size Guide

 Tiers Size (inch) Portions
8
1 8 14
1 10 21
1 12 28
2 6 & 8 22
2 8 &10 35
2 10 & 12 49
3 6, 8 & 12 43
3 8, 10 & 12 63
4 8,10,12& 14 84