Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper on the bottom.
In a large bowl, add your Flour, Sugar and Cocoa Powder.
Whisk them together so they're evenly distributed.
Pour in your Milk, Vanilla, Oil and Vinegar.
Mix the mixture till smooth - try not to over mix however. I just use a spatula.
Split evenly between the three tins, and bake for 30-35 minutes.
Once baked, leave to cool in the tins for 10-15 minutes, and then move on to a wire rack to cool fully. Be careful when handling the sponges as they will be very soft and could break easily.
Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.
For the Frosting!
Carefully melt your Dark Chocolate until smooth. I do it in the microwave on short bursts! Leave to cool slightly.
Beat your Dairy Free spread on its own briefly to smooth it.
Add in your Icing Sugar and Vanilla and beat again till smooth.
Add in the melted chocolate, and beat again!
Add your first sponge to a plate/boad, and pipe/spread 1/3 of the frosting onto the first cake.
Repeat this with the second cake, and then with the third!
Decorate with fresh fruit, and vegan friendly sprinkles!
This recipe will last for 3 days! Can be kept at room temperature, but fridge will do - it will just go quite solid!
For a two layer version use:
350g Self Raising Flour, 100g Cocoa Powder, 300g Light/Dark Brown Sugar, 400ml Almond Milk, 1.5tsp Vanilla, 175ml Vegetable Oil, 1 tbsp White Wine Vinegar - split between two tins and bake for the same time!
Use 2/3 of the ingredients for the decoration!
You can use any dairy free milk, and any dairy free spread!
I used Callebaut Chocolate, but any dairy
Vegan Chocolate Cake!
Amount Per Serving
Calories 600Calories from Fat 306
% Daily Value*
Saturated Fat 19g119%
Vitamin A 640IU13%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.