Chocolate Vegan Traybake Cake
Easy, fluffy chocolate party tray bake cake without eggs or dairy!
Ingredients
Chocolate tray bake:
- 150 g Vegan margarine
- ½ Teaspoon Instant coffee granules (this intensifies the chocolate flavour- you won't taste the coffee at all) can be subbed for 1 teaspoon vanilla extract
- 250 ml Soy milk
- 2 Teaspoons Apple cider vinegar (or lemon juice)
- 250 g Self-raising flour
- ½ Teaspoon Bicarbonate of soda
- 3 Tablespoons Cocoa powder
- 180 g Caster sugar
Chocolate buttercream:
- 90 g Vegan block butter or margarine (if using block butter, make sure it's softened at room temperature)
- 1/2 Teaspoon Vanilla extract
- 150 g Icing sugar
- 40 g Cocoa powder
- 2-4 Tablespoons Soy milk (the amount you need will depend on which type of vegan butter/margarine you use)
To top:
- Vegan chocolate buttons (I used Moo-Free baking drops)
Instructions
Chocolate traybake:
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Preheat your oven to 180°C (or 160°C if you're using a fan oven). Line an 8x10-inch tin with baking paper.
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Melt the margarine and stir in the coffee granules until dissolved. Leave to cool for a few minutes.
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Mix the soy milk and vinegar together and set aside. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, bicarbonate of soda, cocoa powder and caster sugar.
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Add the melted margarine and the vegan buttermilk into the bowl. Mix well to make a smooth cake batter.
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Pour the cake batter into your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick through the centre comes out clean.
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Let the cake sit in the tin for around 10 minutes then carefully flip it out onto a wire rack. Peel the baking paper off the bottom and leave to cool completely.
Chocolate buttercream:
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In a large bowl, mix together the vegan butter and vanilla extract.
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Slowly add the icing sugar and cocoa powder, mixing as you go, until smooth. Use as much of the plant-based milk as you need to help loosen it.
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Once all of the icing sugar and cocoa powder has been mixed in, use a stand mixer or electric whisk to whisk it for a minute or so until light and fluffy.
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Spread the buttercream over the cooled cake and top with chocolate buttons. When the icing is firm to the touch, cut into squares and enjoy.