Amazingly Rich Chocolate VEGAN/Plant Based Celebration Cake Recipe & Tutorial

Ingredients

• 480 ml Soy Milk (unsweetened, room temperature)
• 2 tsp Apple Cider Vinegar (to curdle the soy milk)
• 240 g Sunflower Spread (vegan butter‑style spread, softened)
• 400 g Caster Sugar (fine granulated sugar)
• 1 tsp Vanilla Extract (good quality pure vanilla)
• 430 g Self‑Raising Flour (sifted before use)
• 60 g Cocoa Powder (unsweetened, sifted)
• 1 Tbsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 0.25 tsp Salt
• 300 g Vegan Chocolate Buttercream (use Jemma's chocolate buttercream recipe or store‑bought vegan frosting)

Instructions

1. Make Vegan Buttermilk

   Combine 480 ml soy milk with 2 tsp apple cider vinegar in a measuring jug, whisk briefly, and let sit for 5 minutes to thicken.

   Time: PT5M

2. Cream Spread and Sugar

   In a mixing bowl, beat 240 g softened sunflower spread with 400 g caster sugar and 1 tsp vanilla extract on medium speed for about 5 minutes until the mixture is pale, fluffy and has increased in volume.

   Time: PT5M

3. Sift Dry Ingredients

   Sift together 430 g self‑raising flour, 60 g cocoa powder, 1 Tbsp baking powder, 1 tsp bicarbonate of soda and ¼ tsp salt into a bowl.

   Time: PT3M

4. Combine Wet and Dry

   Add the dry ingredients to the creamed spread in three additions, alternating with the thickened soy‑milk buttermilk. Start with dry, then wet, and finish with dry, mixing on the lowest speed each time until just incorporated.

   Time: PT5M

5. Portion Batter

   Divide the batter evenly among four greased (or parchment‑lined) 7‑inch cake tins, smoothing the tops with a spatula.

   Time: PT5M

6. Bake

   Bake in a pre‑heated oven at 170 °C for 27 minutes, or until a skewer inserted in the centre comes out clean.

   Time: PT27M

   Temperature: 170°C

7. Cool and Level

   Allow the cakes to cool in the tins for 10 minutes, then turn out onto a cooling rack. Trim the tops with a cake leveler and level each layer gently.

   Time: PT10M

8. Crumb Coat

   Spread a thin layer of vegan chocolate buttercream over the stacked cake using a small palette knife, then smooth with a cake scraper to remove excess.

   Time: PT10M

9. Chill Crumb Coat

   Place the crumb‑coated cake in the refrigerator for 1 hour to firm the buttercream.

   Time: PT1H

10. Final Frosting and Decoration

    Apply a final generous layer of vegan chocolate buttercream, smooth with a palette knife or offset spatula, and decorate as desired.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Soy Milk: Almond milk, Oat milk
• Instead of Apple Cider Vinegar: White vinegar, Lemon juice
• Instead of Sunflower Spread: Other vegan butter, Coconut oil
• Instead of Caster Sugar: Granulated cane sugar, Coconut sugar
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract
• Instead of Self‑Raising Flour: All‑purpose flour + 2 tsp baking powder per cup
• Instead of Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Vegan Chocolate Buttercream: Vegan vanilla buttercream, Dairy‑free whipped cream

Equipment Needed

• Measuring Jug
• Whisk
• Mixing Bowl
• Spatula
• Fine Mesh Sieve
• Electric Mixer
• Four 7‑inch Cake Tins
• Palette Knife (small)
• Cake Scraper
• Turntable (optional)
• Cooling Rack

Critical Steps — Do Not Skip

• Make Vegan Buttermilk
• Cream Spread and Sugar
• Combine Wet and Dry
• Bake
• Cool and Level
• Crumb Coat
• Final Frosting and Decoration

Chef Tips from the Video

• Use room‑temperature sunflower spread and soy milk for a smoother batter.
• Sift the cocoa powder together with the flour to avoid clumps.
• For extra shine on the final coat, warm a metal spatula in hot water, dry it, and glide over the frosting.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after frosting.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; give it a gentle stir before baking.
• Vegan chocolate buttercream can be made 2 days ahead and stored in the fridge; bring to room temperature before using.
• After the final frosting, the cake can be frozen; thaw overnight in the fridge before serving.

Frequently Asked Questions