Epic vegan chocolate cake

Name: Epic vegan chocolate cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 300g dairy-free margarine (suitable for baking), plus extra for greasing; 300g gluten-free plain flour, plus extra for dusting; 300g golden caster sugar; 2 teaspoons vanilla extract; 200g organic soya yoghurt; 2 teaspoons gluten-free baking powder; ½ teaspoon xanthan gum; 70g cocoa powder; 6 tablespoons rice milk; 100g fresh raspberries; dairy-free dark chocolate (70% cocoa solids), to serve; For the icing; 200g icing sugar; 4 tablespoons cocoa powder; 100g dairy-free margarine; 2 tablespoons organic soya yoghurt

Vegan, gluten-free & dairy-free, too!

Dairy-free Gluten-free Vegan Vegetarian

50 mins

Not Too Tricky

serves 12

nutrition per serving

470

Calories

24%

22.2g

Fat

32%

5.8g

Saturates

29%

44.7g

Sugars

50%

3.6g

Protein

66.3g

Carbs

26%

of an adult’s reference intake

Ingredients

300g dairy-free margarine (suitable for baking), plus extra for greasing

300g gluten-free plain flour, plus extra for dusting

300g golden caster sugar

2 teaspoons vanilla extract

200g organic soya yoghurt

2 teaspoons gluten-free baking powder

½ teaspoon xanthan gum

70g cocoa powder

6 tablespoons rice milk

100g fresh raspberries

dairy-free dark chocolate (70% cocoa solids), to serve

For the icing

200g icing sugar

4 tablespoons cocoa powder

100g dairy-free margarine

2 tablespoons organic soya yoghurt

Method

Chocolate cake is a hit with everyone, so whether you’re vegan, or gluten or dairy intolerant – or you just love a good cake – this one’s for you

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined.
Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean.
Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.
Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries.
Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.