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Celebrate World Vegan Day with Nick and Ian’s chocolate cake!

The chefs from Guildford’s only vegetarian and vegan café, share their 9 simple steps to chocolate cake heaven.

Prep time: 15 mins          Cook time: 35 mins          Serves: 12

Ingredients:

• 300ml vegan milk (we recommend soy milk)
• 1 tbsp lemon juice
• 150g vegan margarine/butter
• 3 tbsp maple syrup
• 275g self-raising flour
• 175g sugar
• 4 tbsp unsweetened cocoa powder

For the vegan buttercream:

• 75g vegan margarine/butter
• 200g powdered icing sugar
• 4 tbsp unsweetened cocoa powder
• 2 tbsp water

Method:

1 – Preheat the oven to 180° C/160° C fan/Gas mark 4. Lightly grease 2x 20cm/8inch round baking tins.

2 – Stir the lemon juice into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.

3 – In a pan over a medium heat, melt the margarine and syrup. Set aside to cool slightly.

4 – Sieve the flour, cocoa and sugar into a large mixing bowl and whisk together.

5 – Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

6 – Divide the mixture between the two prepared tins and bake for 30-35 minutes or until an inserted skewer comes out clean.

7 – Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

8 – To make the buttercream, beat together all ingredients until smooth.

9 – When the cakes are completely cold, sandwich together with half of the buttercream. Spread the remaining buttercream over the top of the cake.

Nick and Ian’s Top Tips:

• Don’t over mix the wet and dry ingredients. You want the mixture completely combined, but stir gently and don’t beat it.

• You can freeze the cakes (without the buttercream) for up to 1 month.

• Easily turn this into vegan cupcakes by filling the cups of a lined muffin tin and bake for 15-20 mins.

Have you given our recipe a go? Why not share a photo of your baking results on Instagram and don’t forget to tag us – @vcafeguildford.