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Vegan and Sugar-free Chocolate Cake

Vegan and Sugar-free Chocolate Cake
Writer and expert1 year ago
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(V) (SF) (DF) (VEG)

Servings: The ingredients are for a 20cm cake.

Time: 60 minutes + cooling time for the sponge

They said it couldn’t be done, but we’ve taken the classic chocolate cake recipe and removed any need for dairy and sugar! This is BONRAW’s ultimate vegan and sugar-free recipe, it delivers a thick and fluffy moist sponge, iced with a glossy and smooth chocolate frosting. Made with our sugar-free natural sweeteners, no compromise on taste or appearance.

Ingredients for the sponge:

- 200 g of flour

- 100 g of fine ground almonds

- 50 g of cocoa powder

- 150 g of BONRAW Silver Birch Caster

- 300 ml of almond milk

- 60 g of vegetable oil

- 1 tbsp of baking powder

- 2 tsp of vanilla extract

- ¼ tsp of salt

- 200 g of vegan chocolate chips

Ingredients for the frosting:

· 80 g of cocoa powder

· 90 g of vegan butter

· ½ + ¼ tsp of vanilla extract

· A pinch of salt

· 160 g of BONRAW Silver Birch Icing

· 2 tbsp of almond milk

Method for the sponge:

1. To start, using a stand mixer (fitted with a paddle attachment) slowly combine 200 g of flour, 100 g of fine ground almonds, 50 g of cocoa powder, 150 g of Silver Birch Caster, 1 tbsp of baking powder, and ¼ tsp of salt.

2. Then in a large jar, mix together 300 ml of almond milk, 60 g of vegetable oil, and 2 tsp of vanilla extract.

3. Prepare two 20cm cake pans by greasing them with vegan butter and covering them with parchment paper. Preheat the oven to (fan) 160˚C.

4. Add the wet ingredients to your stand mixer and combine them with your dry ingredients. Add the wet ingredients in 3 batches, waiting until mostly combined before adding in more.

5. Once your mixture is combined, add in 200 g of vegan chocolate chips and incorporate them into your mixture with a spatula.

6. Divide the batter evenly between the cake pans and bake at (fan) 160˚C for approx. 20 minutes. (If possible, bake both on the same level of your oven).

7. After 20 minutes, decrease the temperature to 150˚C and then bake for another 30-40 minutes. The time is only approximate because as the cake is made without eggs, it bakes a lot slower. Use a toothpick to check your cake is ready, if it comes out clean or only with a few crumbs, it’s ready.

8. Remove the sponges from the oven and allow them to sit for about 5 minutes in the cake pans, then transfer to a wire rack to cool.

Method for frosting:

1. For the frosting, add 80 g of cocoa powder. 90 g of vegan butter, ½ tsp + ¼ tsp of vanilla extract, 160 g of BONRAW Silver Birch Icing, a pinch of salt, and 2 tbsp of almond milk to an electric stand mixer.

2. Begin mixing at a slow speed, gradually increasing speed until it’s very thick and smooth. If needed, add extra almond milk (about 1tbsp at a time) to reach your desired thickness and consistency.

3. Now… the fun part! Frost your cakes and decorate how you please. (The frosting will set at room temperature).

4. Place the cooled sponge cake on a platter and dollop 1/2 of the frosting on top. Smooth across the centre of the cake, avoiding the edges.

5. Repeat the process for your 2nd layer, placing it upside on the platter. Sandwich your cakes together, and then spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go, until your cake appears tall and broad, with a smooth layer of frosting.

6. Decorate with as much creativity as you like. Once done, let it set for about 1 hour before slicing. Finally, serve yourself a slice of soft and creamy chocolate cake, oh yes please!

If this recipe has left you drooling, then don’t hold back, get baking, and then tag us on Instagram @bonrawfoods. Share the Good-Sweet love.

Featuring BONRAW Silver Birch Icing & Silver Birch Caster.

Writer and expert
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