PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
Author: Kate @ Veggie Desserts


  • 300ml (1¼ cup) soya milk
  • 1 tbsp lemon juice
  • 150g (2/3 cup) non-dairy spread (I used Flora Freedom)
  • 3 tbsp golden syrup or maple syrup (which will make a slightly less sweet cake)
  • 1 tsp instant coffee granules (or espresso powder)
  • 275g (2½ cups) self-raising flour
  • 175g (1 cup) caster sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan chocolate frosting (double to cover the sides as well)

  • 75g (1/3 cup) non-dairy spread (I used Flora Freedom)
  • 200g (1½ cups) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water


  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  2. Stir the lemon juice into the soya milk and set aside.
  3. In a pan over a medium heat, melt the butter, syrup and coffee granules together. Set aside to cool slightly.
  4. Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
  5. Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans 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. Meanwhile, to make the icing beat together all ingredients until smooth.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Based on a recipe from Flora.