Left Continue shopping
Your Order

You have no items in your basket

You might like
From £3.03
£6.06 / kg
Show options

Vegan Chocolate Easter Cake

Ingredients

For the cake

For the icing

For the topping

Method

  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

    Tell us what you think of this recipe

    Please note: comments must be approved before they are published.