Her-Bivore Blog

Chocolate Cake

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chocolate cake

Chocolate cakes are perfect for every occasion, you can dress this one up as a fancy birthday cake, or just keep it simple, it's completely versitile. The sponge is garanteed to be soft a moist every time with this recipe, and it's perfect for vegans and non-vegans alike.

Prep Time: 30 minutes

Total Time: 50 minutes


  • 170g Self Raising Flour
  • 30g Cocoa Powder
  • 2 Teaspoons Vanilla Extract
  • 1 Heaped Teaspoon Baking Powder
  • 100g Caster Sugar
  • 1 tbsp Golden Syrup
  • 150ml Sunflower Oil
  • 150ml Almond Milk
  • 2 Teaspoons Chia Seeds
  • Warm Water

For Decorating

  • 100g Vegan Margarine
  • 200g Icing Sugar
  • 1 tbsp Cocoa Powder
  1. Preheat oven to 160c
  2. In a small bowl, mix together your 2 teaspoons of chia seeds with two tablespoons of warm water and leave for a few minutes to form a gel.
  3. Add all your cake ingredeints (including your chia seed mix) to a food processor and process for about 10 seconds until combined.
  4. Line and grease 2 x 18cm sandwich cake tins and then split your mix evenly between the two.
  5. Bake for 20-30 minutes or until a cocktail stick inserted into the middle comes out clean.
  6. Leave to cool for 10 mintues nd then turn out onto a cool rack.
  7. In a mixer, add your vegan margarine, cocoa powder and icing sugar and slowly mix together until combined. Turn your mixer to full to beat thoroughly. If your icing is a little runny, you can always add more icing sugar.
  8. Once your cakes are completely cooled, you can use a piping bag or a spatular to ice the middle, then layer the second cake on top, and ice and decorate as you please!

Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget! 
You can find me on Instagram

Amy Northwood

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