COOK 40 MINS, plus cooling


340g (12oz) plain flour

400g (14oz) caster sugar

13⁄4 tsp bicarbonate of soda

55g (2oz) vegan cocoa powder

1⁄4 tsp salt

450ml (15fl oz) unsweetened

soya milk or water

100ml (31⁄2fl oz) corn or vegetable

oil, plus extra for greasing

11⁄2 tbsp white vinegar

11⁄2 tsp vanilla extract



300g (10oz) vegan dark chocolate

300ml (10fl oz) plant-based milk


45g (11⁄2oz) vegan chocolate, shaved with a potato peeler, or a selection of fresh berries, if preferred


  1. Preheat the oven to 180ºC (350ºF/Gas 4). Grease and line with baking parchment the bases of 2 deep 20cm (8in), round sandwich tins.
  2. Sift together into a large bowl the flour, sugar, bicarbonate of soda, cocoa, and salt. In a separate bowl, mix together the liquid ingredients: the soya milk or water, corn oil, vinegar, and vanilla extract, and add to the flour mixture. Stir until smooth.
  3. Divide the mixture between the prepared tins, and use a palette knife or spatula to spread evenly. Bake in the oven for about 40 minutes, until risen and firm to the touch.
  4. Cool in the tins for 10 minutes then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Slice each cake in half horizontally.
  5. To make the ganache, melt the dark chocolate and combine with the plant-based milk.
  6. Sandwich the cakes together using half the ganache for the first 3 layers. Spread the remainder on the top and sides and rough up with a knife. Sprinkle with chocolate shavings or decorate with fresh berries, if you like.


Credit: There’s a Vegan in the House is published by DK, 3 January 2019. £14.99,

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