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From £6.73
£13.46 / 100g
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Vegan Chocolate Easter Cake


For the cake

For the icing

For the topping


  1. Preheat oven to 190C/170C fan/gas 5.
  2. Grease the base and sides of 2 x 20cm or 8 inch sandwich tins with dairy-free spread, then line the bases with baking parchment.
  3. Put the dairy-free milk in a jug and add the vinegar – it will split/curdle.
  4. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth.
  5. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly.
  6. Leave to cool in the tins for 5 mins then turn out onto wire racks to cool completely.

     To make the icing:

    1. Put the chocolate buttons into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes.
    2. Mix the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt.
    3. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.

    To decorate:

    1. Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides.
    2. Decorate with the vegan mini eggs

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