Vegan Chocolate Cake By Martha Collison

Vegan Chocolate Cake By Martha Collison. Hello friends, so how are you today? Fancy making a vegan chocolate cake?

This vegan chocolate cake is proof that plant-based baking can be both indulgent and easy to prepare.

Vegan chocolate cake By Martha Collison

Vegan Chocolate Cake By Martha Collison:

Vegan Chocolate Cake By Martha Collison. Satisfy your chocolate cravings with this rich and moist vegan chocolate cake—no animal products, just pure deliciousness!

Whether you’re vegan or not, this vegan chocolate cake will wow your taste buds with its fluffy texture and intense chocolate flavour.

Preparation time: 20 minutes

Cooking time: 20 minutes to 25 minutes

Total time: 40 minutes to 45 minutes

Ingredients:

For The Sponge:

  • 350ml almond milk
  • 2 tsp cider vinegar
  • 250g caster sugar
  • 150ml sunflower oil, plus extra to grease
  • 2 tsp vanilla bean paste
  • 225g plain flour
  • 75g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt

For The Icing:

  • 200g vegan dark chocolate, 70% cocoa maximum, chopped
  • 75ml almond milk
  • 50g coconut oil
  • 1 tsp vanilla extract
  • Fresh and freeze-dried raspberries, to decorate

How To Make This Vegan Chocolate Cake By Martha Collison:

Method:

1. Preheat the oven to 180°C, gas mark 4 and grease and line 3x18cm round tins with a circle of baking parchment and sunflower oil.

2. Pour the almond milk into a large jug and add the vinegar. Whisk to combine – you’ll notice the mixture thicken and curdle. Leave to stand for 2 minutes, then stir in the caster sugar, oil and vanilla bean paste.

3. Sieve the flour and cocoa powder into a large mixing bowl and add the bicarbonate of soda, baking powder and salt. Make a well in the centre of the dry ingredients and gradually add the wet ingredients, whisking all the time until a smooth batter forms. Use the batter straight away once the ingredients have been combined to create the best rise in the oven.

4. Divide the mixture evenly between the cake tins and bake for 20-25 minutes or until risen and springy. Allow to cool for 10 minutes in the tins, then carefully turn out onto a wire rack to cool completely (the cakes are quite delicate so be gentle!).

5. To make the icing, place the chopped chocolate, almond milk, coconut oil and vanilla extract into a small saucepan. Heat very gently, stirring all the time until completely melted and smooth. Use a balloon whisk to agitate the mixture to help it emulsify, then transfer to a jug and set aside for 15 minutes before using.

6. When you are ready to assemble the cake, place the bottom layer of sponge onto a serving plate and spread with a few tablespoons of icing. Repeat the process with the next layer, finishing with the last layer of sponge. Spread the remaining icing onto the top of the cake and finish with a few fresh and freeze-dried raspberries on the top.

Tips:

Martha’s Tip: This cake will keep for 2-3 days when stored in an airtight container at room temperature.

This foolproof vegan chocolate cake recipe is perfect for beginner bakers looking to create a stunning plant-based dessert.

Martha’s Vegan Chocolate Cake By Martha Collison:

Martha’s Vegan Chocolate Cake By Martha Collison:

So what do you think about Martha’s vegan chocolate cake By Martha Collison? Do you also fancy making one?

Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Also, follow along on Facebook for regular updates. So remember you can also share your thoughts here too in the comments below.

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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5 Comments

  1. 29 January 2025 / 10:18

    Bake the perfect vegan chocolate cake with this easy recipe that uses simple, plant-based ingredients for incredible flavour.

  2. passion fruit, paws and peonies
    4 February 2019 / 14:24

    This looks delicious! Chocolate and raspberry are a dream together xx

    • 6 February 2019 / 21:21

      Love this combination too. Thanks for stopping by Maria. Indulge guilt-free with this moist and decadent vegan chocolate cake, perfect for plant-based dessert lovers.

  3. Ruth
    2 February 2019 / 13:32

    Looks beautiful. I would love to try.

    • 4 February 2019 / 14:12

      Hope you get to try this recipe. From birthdays to casual treats, this vegan chocolate cake is a must-try recipe for anyone craving a dairy-free and egg-free dessert.