Chocolate Cake with Rich Chocolate Icing

If you love chocolate then you’ll enjoy this cake. The sponge is dark soft and light, but the icing is rich and indulgent! This cake was a real combined effort between myself and my husband. I made the sponge and icing, and hubs iced it.

I take my hat off to the professional bakers, cake makers, icers extraordinaire – it’s a real skill, one that I’ve yet to perfect! I didn’t like my first attempt at icing this cake so decided to make it smooth with an icing spatula, then hubs came along and said no I’ll give it a go. So I scraped off all the icing and put it in a piping bag and this was his result!


Cake Ingredients

70g white flour
65g wholewheat flour
30g cocoa powder
50g demerara caster sugar
1 tsp baking powder
1 tsp baking soda
60ml rapeseed oil
120ml maple syrup
210ml almond milk
1.5 tsp vanilla extract
1 tsp apple cider vinegar

Chocolate Icing

85g vegan margarine
350g icing sugar
40ml almond milk
25g cocoa powder
1 tsp vanilla essence

Whisk all the dry ingredients together in a bowl, sieving if needed (flour, cocoa powder, sugar baking powder, baking soda). Whisk the remaining wet ingredients in a bowl (oil, maple syrup, almond milk, vanilla, vinegar). Add to the bowl of dry ingredients and whisk until it’s a smooth batter.

Pour into an oiled cake tin (mine was a 7 inch) and bake at 180C for about 30 minutes until a knife comes out clean.

Make the icing: Cream together the margarine and cocoa. Add half the icing sugar and mix well. Add the milk and vanilla and mix again. Add remaining icing sugar and beat well.

Wait for the cake to cool completely before icing. This makes a large amount of icing so you could reduce the measurements if you prefer just a light covering.


6 thoughts on “Chocolate Cake with Rich Chocolate Icing

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