Chocolate cake, a globetrotter and a guest of honor at various gatherings, has earned its place in celebrations. Whether it’s office meetings, fundraisers, dinner parties, bat mitzvahs, or even weddings, chocolate cake is an ever-welcome companion. It’s high time we had a recipe for a crowd-friendly, vegan, and delightful chocolate cake.
The Joyful Chocolate Cake Recipe
For the Cake:
300ml whole oat milk
1½ tbsp apple cider vinegar
300g plain flour
80g caster sugar
80g cocoa powder
1 tsp fine sea salt
2½ tsp baking powder
1½ tsp bicarbonate of soda
200g ripe banana (about 1 large banana), peeled
150ml rapeseed oil
1 tbsp vanilla paste
Vegan sprinkles for decoration
For the Buttercream:
100g 70% dark chocolate (vegan-friendly)
120g unsalted vegan butter, softened
80g icing sugar
¼ tsp fine sea salt
Preheat your oven to 200°C (180°C fan)/390°F/gas mark 6. Grease a 20cm x 30cm cake tin and line it with greaseproof paper, ensuring it fits neatly by cutting slits in each corner.
In a small bowl, combine the oat milk and cider vinegar, then set it aside.
In a large bowl, whisk together the flour, caster sugar, cocoa, salt, baking powder, and bicarbonate of soda.
In another large bowl, mash the banana as smoothly as possible using a fork. Add the oil, vanilla paste, and oat milk/vinegar mixture. Beat with an electric mixer on medium speed until well combined, then increase the speed to high and continue beating until the banana has completely broken down and everything is well combined.
Add the wet ingredients to the dry ingredients and slowly stir in 275ml of boiling water. Gently mix until it forms a wet batter on the lowest speed. Spoon the batter into the lined tin, tap it on a worktop a few times to release any air bubbles, and bake for about 35 minutes, or until a skewer comes out clean. Remove from the oven and let it cool completely.
While the cake cools, prepare the buttercream. Break the chocolate into small pieces, heat them in a microwave-safe bowl in 30-second bursts until nearly melted, and set it aside.
Clean the electric mixer, then beat the vegan butter in a large bowl on high speed until fluffy. Add the icing sugar and keep beating until the mixture becomes a creamy consistency. Once the chocolate is warm to the touch, stir it into the butter mixture, add salt, and beat until silky.
Lift the cake from the tin using the paper lining and transfer it to a plate. Once it’s completely cooled, evenly spread the buttercream on top and generously decorate with sprinkles.
The Grand Finale: A Joyful Vegan Chocolate Cake
This vegan chocolate cake, enriched with a touch of banana and the magic of hot water, offers pure delight. It’s moist, luscious, and perfect for gatherings. Don’t hold back on the sprinkles and decorations – the more, the merrier. Celebrate with a slice of this crowd-friendly chocolate cake that’s not only a treat for your taste buds but also a planet-friendly choice.