Make an indulgent vegan chocolate traybake the whole family will love. This simple bake is perfect for sharing at parties or a special occasion
Prep:30 mins
Serves 12 – 15
215ml sunflower oil, plus extra for the tin300ml soy milk, almond or coconut milk2 tsp apple cider vinegar335g light muscovado sugar1 tsp vanilla extract or vanilla bean paste175g soy yogurt or coconut yogurt300g self-raising flour105g cocoa powder1 tsp baking powder1 tsp bicarbonate of soda
STEP 1Heat the oven to 180C/160C fan/gas 4. Oil a 23 x 33cm baking tin (at least 4cm deep) and line the bases and sides with baking parchment. Whisk the milk and vinegar together in a jug – the milk should curdle slightly. Set aside.STEP 2Whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yogurt, making sure to break down any sugar lumps. Pour in the soured milk and mix well.STEP 3Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ¼ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until you have a smooth batter, but be careful not to over-mix.STEP 4Pour the batter into the tin and bake for 30-35 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean. A few sticky crumbs are fine, but the mixture should not be wet.STEP 5Leave the cake to cool in its tin for 20 mins, then carefully turn out onto a wire rack to cool completely. It will be delicate so be gentle. The sponge will keep, covered, at room temperature for up to two days.STEP 6For the vegan buttercream, melt the chocolate in the microwave or a bowl set over a pan of simmering water. Leave to cool. Beat the spread and vanilla on high speed in a stand mixer for a few minutes until pale and fluffy. Add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine thoroughly, add a splash of plant milk if the icing is very stiff. Chill the buttercream for at least 30 mins before using.STEP 7When the cake is completely cool, spread the icing over the top and decorate with the sprinkles, if you like. Keep the cake in the fridge to stay firm, then remove 1 hr before serving. Will keep, covered, in the fridge, for up to three days.
