Cegin S4C

  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Tuesday, 15 June 2021

  • Vegan chocolate cake



    • 175g light brown sugar
    • 3 tbsp. maple syrup
    • 150ml vegetable oil
    • 300ml almond milk, unsweetened
    • ¾ tsp vanilla extract
    • 250g self raising flour
    • 25g ground almonds
    • 3 tbsp. cocoa powder
    • 1 tsp bicarbonate soda


    • 2 ripe hass avocados
    • 5-6 tbsp. cocoa powder
    • 5-6 tbsp. maple syrup
    • 1 bar dairy free chocolate


    1. Preheat the oven to 160˚C fan and grease and line 2 x 18cm/7 inch round, loose bottomed cake tins.
    2. Whisk the sugar, syrup, oil, milk and vanilla until combined.
    3. Sift in the dry ingredients into the wet mixture and whisk until smooth.
    4. Divide between the 2 tins and bake on the middle shelf for around 25 minutes, or until a skewer inserted comes out clean.
    5. Leave to cool completely.
    6. To make the buttercream, place all the ingredients except the chocolate bar into a food processor and process until smooth.
    7. Taste to check the flavour, adding more syrup if needed.
    8. Spread half of the buttercream onto one of the cakes and sandwich the other one on top, and spread on the remaining buttercream.
    9. Grate or shave curls of chocolate from the bar on top to decorate.
    10. Serve immediately or keep in the fridge and eat within 2-3 days.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis

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