July 7 is World Chocolate Day! This calls for a slice (or more) of decadent chocolaty goodness. This cake is entirely vegan and uses BioButtery in the cake and icing. The small amount of coffee brings out the rich flavour in the cocoa powder – you’ll be surprised just how yummy it tastes when it all comes together!
Ingredients - Cake
1 ¼ Cups almond milk
1 Tbsp apple cider vinegar
150g BioButtery
3 Tbsp golden syrup
1 Tsp instant coffee
2 ¼ Plain flour
¾ Cup caster sugar
4 Tbsp cocoa powder
3 Tsp baking powder
1 Tsp bicarbonate of soda
Ingredients – Icing
75g softened BioButtery
200g Icing sugar, sifted
4 Tbsp cocoa powder
2 Tbsp water
Method
1. Preheat oven to 180°C and lightly grease a cake tin (we used an 8 inch round tin).
2. Take your almond milk and add in the apple cider vinegar. The milk will curdle and become a thick, mock buttermilk.
3. Over medium heat in a medium pot melt the BioButtery, syrup and coffee together. Stir, remove from heat and allow to cool.
4. In a large mixing bowl, sift the flour, cocoa powder, sugar, and bicarb soda. Whisk together.
5. Pour the milk and melted BioButtery mixture over the dry mixture and stir into a smooth batter. Then transfer to the cake tin.
6. Bake for 30-35 minutes or until a skewer comes out clean.
7. Once cooked, remove from oven and allow to cool for 10 minutes before placing onto a cooling rack to cool completely.
8. While waiting, beat all icing ingredients together with an electric mixer to create your chocolate icing.
8. Once the cake is cold, ice with a butter knife.
Enjoy!