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Vegan Vanilla Butterfly Cupcakes

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Vegan Butterfly Jam Cupcakes By Sara Kidd

Vegan cupcakes can be tricky. How do we get them so white and with a perfect dome top? I’ve finally mastered this recipe and you can now bake the perfect vegan cupcakes. 

These vegan butterfly cupcakes are simply the cutest. This recipe is very easy to bake and you can use the cupcake recipe as a stand alone bake too. These cupcakes are my best recipe yet (I have another 2 my my site but this is the best so far). The cupcake crumb is perfectly white, soft, fluffy and has that great dome effect we are all chasing when we bake cupcakes – especially vegan ones. This recipe is part of my Vegan High Tea Special and I will be releasing very easy vegan recipes that you can bake to create your own High Tea experience.

Vegan Butterfly Cupcakes by Sara Kidd

Here are a few quick tips for making the perfect vegan cupcakes

  1. Make sure your oven is heated to the correct temperature before your cupcakes go into the oven
  2. Bake on the top rack of your oven, this will help create that dome effect
  3. Use high quality vanilla, this will have a big impact on the flavour
  4. Remove cupcakes from pan after 5 mins (it will be hot so be careful) this will stop the bottoms from becoming soggy
  5. Don’t over mix your batter otherwise your cupcakes will be chewy
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Vegan Butterfly Jam Cupcakes By Sara Kidd

Vegan Butterfly Cupcakes

★★★★★

5 from 1 reviews
  • Author: Sara Kidd
  • Total Time: 45 minutes
  • Yield: 18 cupcakes 1x
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Description

These cupcakes are light and fluffy with the perfect dome on top to create little butterflies.

Ingredients

Units Scale

CUPCAKES

  • 200 mls neutral vegetable oil (3/4 cup + 2 teaspoons)
  • 200 g caster sugar (3/4 cup + 2 tablespoons)
  • 250 mls plain soy milk (1 cup)
  • 1 tablespoon white vinegar
  • 60 mls water (1/4 cup)
  • 1 1/2 teaspoon vanilla bean paste
  • 310 g plain all purpose flour (2 cups + 2 teaspoons)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

STRAWBERRY JAM

  • 150 g fresh or frozen strawberries (thawed and drained, chopped, almost 1 cup)
  • 80 g caster sugar (1/3 cup)
  • 1 tablespoon lemon juice

BUTTERCREAM

  • 160 g vegan butter or margarine (2/3 cup)
  • 155 g icing or confectioners sugar (1 1/4 cup)
  • 1 teaspoon vanilla bean paste
  • 1–2 tablespoon boiling water (if needed)
  • Pinch of sea salt

Instructions

MAKE CUPCAKES

  1. Preheat your convection oven to 180°C/350°F and line 12 holes cupcake tin with cupcake papers.
  2. In a medium sized mixing bowl, mix together oil and sugar.
  3. In a separate small bowl, mix together soy milk and vinegar to make a thick buttermilk substitute. Add water and vanilla, stirring to combine. Pour into oil and sugar mix and mix together well.
  4. In a large mixing bowl, sift together all your dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
  5. Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
  6. Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs.
  7. Allow to cool in pan for 5 mins before turning onto a cooling rack.

MAKE STRAWBERRY JAM

  1. Place the strawberries in a large saucepan along with the sugar and lemon juice. Cook gently over a low heat, stirring occasionally until the sugar is dissolved.
  2. Bring to a vigorous boil and cook for about 3-4 minutes. Mash the fruit with the back of your spatula if you want the texture a bit smoother and less chunky. Watch carefully, stirring often,to make sure it doesn’t burn or overcook. The bubbling will start to slow as it thickens.
  3. To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (be careful; it’s hot!) and if the jam doesn’t flood to fill the hole, it’s ready. Remove from heat and set aside.

MAKE BUTTERCREAM FILLING

  1. Warm butter in the microwave until softened but not melted. Place in a large mixing bowl and using a hand mixer, beat on a low speed until completely smooth and lump free.
  2. If there are still lumps, add 1-2 tablespoons of boiling water and beat. If there are still lumps after that, remove 2 tbsp of the mixture and melt completely before adding back into the bowl. Beating vigorously until smooth.
  3. Sift icing sugar and add a cup at a time into the bowl whilst beating on low speed. Add vanilla, flavours and salt and beat until combined.
  4. Place the bowl in the fridge for about 30 minutes to set. It should be firm enough to spread without running or dripping.

HOW TO ASSEMBLE YOUR CUPCAKES

  1. Once your cupcakes and jam have completely cooled, use a sharp paring knife and cut a 2cm-deep x 3cm-wide piece from top of each cupcake.
  2. Cut each of the cupcake tops in half.
  3. Pipe your buttercream into each hole and then swirl over the top to make a small dome.
  4. Spoon your jam down the middle of your buttercream.
  5. Arrange the cut cake tops on each side of the jam to form wings.

Notes

Cup measures are in Australian / New Zealand sizing. 

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Cupcakes
  • Cuisine: Dessert

Keywords: cupcake

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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See my other recipe for one bowl vegan vanilla cupcakes

This recipe was published in Nourish Magazine

Vegan Tahini Hazelnut Brownies

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Vegan Tahini Hazelnut Brownies


Who doesn’t love a vegan brownie? I think they were designed with heartbreak in mind. Why else would you cram as much chocolate and cake as you could into a square-shaped treat, making it so fudgy it coats every inch of your mouth with the euphoric promise of an endorphin hit?

Whether you’re heartbroken or needing a 3pm chocolate pickup, these vegan tahini hazelnut brownies will get you going.

The recipe steps for this tahini brownie are really easy to follow. You can replace tahini with peanut butter or another favourite nut butter of your choosing.

TIPS

  • Dry roast your hazelnuts for a richer flavour and crunchier texture
  • Use good quality couverture vegan chocolate to enrich that chocolate flavour
  • If your tahini is too thick to pour, stir through some oil and heat in the microwave for a 20 seconds
  • If you’re wanting a denser gooey brownie, add 20g of extra butter and remove the baking powder.
Screen Shot 2021 02 10 at 9.03.49 AM
vegan tahini brownie mixing
Vegan brownies recipe tahini
Vegan Tahini Hazelnut Brownie
Vegan Tahini Hazelnut Brownies
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Vegan Tahini Brownies

Vegan Tahini Hazelnut Brownies

  • Author: Sara Kidd
  • Total Time: 45 minutes
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Description

Quick, easy brownie recipe

Ingredients

Units Scale
  • 2 1/2 tbsp ground flaxseed
  • 6 tbsp boiling water
  • 220 g vegan butter or margarine
  • 200 g vegan dark chocolate
  • 150 g plain all-purpose flour
  • 150 g white sugar
  • 60 g cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 50 g roughly chopped dry roasted hazelnuts
  • 60 g hulled tahini paste

Instructions

  1. Preheat your oven to 347F/175C. Line a deep 18CM by 27CM baking tray with baking paper.
  2. In a small mixing bowl mix ground flaxseed and boiling water together to form a paste. Set aside.
  3. In a large heatproof bowl melt butter and chocolate together in the microwave in short bursts. You can also do this in a saucepan on your stovetop. Set aside for a few minutes to cool.
  4. In another mixing bowl, sieve together flour, cocoa, sugar, baking powder and salt. Give it a good whisk to combine.
  5. Add flaxseed egg to butter chocolate mix. Stir with a whisk until combined.
  6. Add nuts, flour mixture, and fold through chocolate with a spatula.
  7. Pour mixture into your baking tray and spread out evenly in the tray using your spatula.
  8. Pour tahini over the top in a zig-zag motion. Then using a skewer make downward strokes to marble the tahini into the batter.
  9. Bake on the top rack of your oven for 20 to 25 minutes. You want the top to be slightly firm and the centre will still be slightly gooey. Once out of the oven allow to sit for 30 minutes so it can become firm. Slice and serve.

Notes

VARIATIONS / TIPS
If you put your brownies in the fridge this will allow them to be less crumbly.
You can bake these without nuts or tahini.
If your tahini is too thick to pour, add a tiny amount of oil and stir it through.
I’ve made these brownies 8 times over. If you’re wanting a denser gooey brownie, add 20g of extra butter and remove the baking powder. This brownie will be a little more oily and not as thick. The texture is a little more ‘eggy’ and not so cake-like.
You can use macadamia nuts instead of hazelnuts and smooth peanut butter instead of tahini.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert

Keywords: brownie, chocolate, tahini

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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I also have a chocolate chip version of this brownie recipe…

Vegan Chocolate Chip Brownie by Sara Kidd

Simple Vegan Raspberry Muffins

By 1 Comment

Raspberry Muffins Hero 2 1

It’s berry season here. So I’ve created a very quick and easy vegan raspberry muffin recipe that you can bake in about 16 or so minutes. Great for breakfast or lunches. You can swap out any berries for the raspberries. 

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Raspberry Muffins Hero 2 1

Quick Vegan Raspberry Muffins

★★★★★

5 from 2 reviews
  • Author: Sara Kidd
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
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Ingredients

Units Scale
  • 210 g plain all-purpose flour (1 1/3 cup + 2 teaspoons)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 25 g fine desiccated coconut (1/4 cup)
  • 115 g caster sugar (1/2 cup)
  • 300 ml plain soy milk (1 cup + 3 tablespoons)
  • 1 tablespoon white vinegar
  • 65 ml vegetable oil (1/4 cup + 1 teaspoon)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon essence or flavouring
  • 1 cup raspberries (frozen and thawed or fresh)
  • 3 tablespoon melted apricot jam

Instructions

  1. Preheat the oven to 180C/360F and grease or line with muffin cases 2 x 6 hole muffin tins.
  2. In a large mixing bowl, sift flour, baking powder, baking soda, and salt together. Add sugar and coconut and mix together well.
  3. In a large jug or bowl pour soy milk and vinegar in together and mix until it becomes thick. Add oil, vanilla, lemon flavour and mix together well.
  4. Make a well in your flour and in thirds, gently pour in your milk mixture. Gentle fold liquids into the flour with a whisk until just combined. Sprinkle half of your raspberries into the mix and gently fold in. Don't over mix. Don't worry if it's a little lumpy.
  5. Pour batter into muffin holes, filling 3/4 full. Add remaining berries to the top of your muffins.
  6. Bake in the oven on the top rack for 16-18 minutes or until a skewer comes out almost clean when poked into the middle of a muffin. The tops should bounce back when touched. If your muffins are really large, they may need 2 extra minutes to bake.
  7. Leave muffins in their pans for 10 minutes before removing them. Then move to a cooling rack so the bottoms don't become soggy.
  8. Brush tops with your melted jam to add shine.
  9. Store in an airtight container or freeze
 straight after they have cooled.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Berries
  • Cuisine: Breakfast

Keywords: vegan muffin

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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WANT MORE MUFFIN RECIPES? Check out these muffins….

VeganMudChocMiniCakes
vegan blueberry muffin, muffin, baking, vegan recipe
Easy Vegan Blueberry Muffins

The Only Vegan Vanilla Cupcake Recipe You Will Ever Need

By 6 Comments

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Along with four easy and delicious variations so you can have cupcakes for days…

Cupcakes are like a mini-vacation that doesn’t break the bank or require a passport. Baking a vegan cupcake is relatively easy, but a few simple hacks will ensure that you have success with every bake. The recipe I’m sharing is both the easiest and the best cupcake recipe that I’ve developed, and I’ve included variations for sugar-free, chocolate, strawberry, and jam-filled flavors if you’re after something a little different. This recipe is featured in my new vegan cookbook, “ Bake Vegan Stuff, Easy Recipes for Kids (and Adults).”

Let’s break this down into three sections: your oven, your ingredients, and your method.

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  1. Your Oven

Every recipe asks that you preheat your oven, but surprisingly, a lot of people skip this step, even though it will affect how well your cupcakes rise and how evenly they bake. You should allow at least 20 minutes for your oven to heat up, and check that it’s at the correct temperature before you mix your wet ingredients into your dry ingredients. Investing in an oven thermometer will help with this step because your oven temperature dial is never correct. Placing a heatproof bowl filled with water at the bottom of your oven will help distribute heat evenly, improving your bake. Cupcakes generally bake best on the top rack of your oven. Be sure there are no other baking trays in the oven during the baking process, and if you have a convection oven, turn off the fan function when baking cupcakes.

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2. Your Ingredients

All the ingredients in my cupcake recipe can be purchased from your local supermarket. My motto is to make it easy and quick. I’m not going to make you go to three different health food stores for ingredients that didn’t exist in the ’90s. But there is one ingredient in this recipe that is the most important and that is your vanilla bean extract. Vegan baking tends to require extra vanilla to enhance flavors and balance out nut- or seed-based ingredients that you might add, and the type of vanilla you buy is important. The imitation vanilla may be the most cost-effective option, but it doesn’t enhance your baking as a true vanilla bean paste will. I highly recommend buying a vanilla bean paste or extract.

Your baking powder and baking soda are also crucial to your cupcake’s success. Baking powder stays active for approximately 3 months from when it was first opened. Baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. In this recipe, the baking powder and soda are one of the main reasons these cupcakes become light and fluffy. These agents can go off and become “inactive” without warning. Here are 2 simple ways to test.

For Baking Powder: Test your baking powder by adding half a teaspoon to warm water. If it fizzes, then it’s all good! If it’s dead in the water you need new baking powder.

For Baking Soda: Put a few teaspoons of white distilled vinegar in a cup and add ½ teaspoon of baking soda. If it fizzes, then it’s all good! If it’s dead in the water you need new baking soda.

1 Nm

3. Your Method

This cupcake recipe has a very simple method called a “one bowl method.” The most important step in this method is when you combine your wet ingredients into your dry ingredients. The trick here is to never over-stir your batter, otherwise you will overdevelop your gluten, which will make your cupcakes dense.

To ensure that your cupcakes rise well, you want to put them in the oven as soon as you have spooned your batter into the cases. Line your cupcake trays with the cases at the very beginning so that your batter isn’t deflating while you do this step.

Only fill your cupcake cases ¾ full. Otherwise, they will spill over the case and you won’t achieve that classic dome top. Once your cupcakes are out of the oven, place them on a cooling rack as soon as possible so that the cases don’t brown and harden.

Now that you know all my secret vegan baking hacks for cupcakes, let’s get baking!

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vegan vanilla cupcake recipe

Vegan Cupcakes

★★★★★

5 from 2 reviews
  • Author: Sara Kidd
  • Total Time: 31 minutes
  • Yield: 12 1x
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Description

Along with four easy and delicious variations so you can have cupcakes for days

Ingredients

Units Scale

Egg Replacer

  • 1 tbsp flaxseed meal (ground raw flaxseed)
  • 2 1/2 tbsp boiling hot water

Dry

  • 1 1/2 cup plain all-purpose flour
  • 1/4 cup cornflour or corn starch
  • 1 cup white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Wet

  • 1 1/3 cups soy milk
  • 1 tbsp white vinegar
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat your oven to 356°F/180°C.
  2. Fill your cupcake trays with cupcake liners for 12-15 cupcakes.
  3. Make your flaxseed egg by mixing flaxseed and water together and set aside to thicken.
  4. In a large mixing bowl, sieve flours, baking powder, baking soda, salt, and sugar together and give it a quick whisk to combine ingredients.
  5. In a large jug, mix vinegar with soy milk until it becomes thick; then add oil and vanilla and mix. Add thickened flax egg and stir.
  6. Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.
  7. Spoon the cupcake batter into each cupcake hole, filling it ¾ full.
  8. Place cupcakes in the oven on the top rack and bake cupcakes for 14-16 minutes.
  9. The tops should bounce back once baked so ask your helper to check and remove from oven.
  10. Let cupcakes completely cool down and ice with your favourite vegan buttercream.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Cupcakes
  • Cuisine: Dessert

Keywords: cupcake

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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4 Simple Vegan Cupcake Variations

Sugar-Free
For a simple sugar-free version, replace sugar with ⅓ cup of date paste and 4 tbsp of powdered baking stevia. Mix these ingredients into your wet ingredients before you mix them into your dry ingredients.

Mud Chocolate
Add ¾ cup of dark dutch cocoa powder and 1 tsp of cinnamon to your dry ingredients and add ½ cup of water to your wet ingredients. Bake for an extra 4-5 mins.

Strawberry
Add ⅓ cup of crushed freeze-dried strawberry pieces to your flour mix and ½ tsp of rosewater to your wet ingredients.

Jam-Filled
Add 1 tsp of your favourite jam to the center of each cupcake before you put them into the oven.

Watch Professional Race Car Driver Jono Lester smash out this recipe for SPCA Cupcake Day on November 2nd in New Zealand.

Vegan Choc Chip Brownies

By 5 Comments

Vegan Brownies by Sara Kidd V2

Aren’t brownies just so romantic? We all need a good vegan brownie recipe. It fixes breakups, bad grades, lost wallets and pretty much anything that’s slightly annoying. Add coffee and it’s the winning team. This vegan recipe is really easy to whip up and a great one to add variations. Here are some quick tips for these vegan brownies:

  • Want chewy denser brownies? Add 25g of extra butter
  • You can swap out or add nuts, marshmallows or lollies to this recipe
  • If possible, use the best quality vegan chocolate you can, it really adds to the flavour

I didn’t create step by step photos for this one as I have limited ingredients due to being in lockdown because of Covid-19. However, I have another vegan brownie recipe that’s similar here, where you can see some of the steps used.

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Vegan Chocolate Chip Brownie by Sara Kidd

Vegan Chocolate Chip Brownies

★★★★★

5 from 5 reviews
  • Author: Sara Kidd
  • Total Time: 55 minutes
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Description

Easy vegan brownies

Ingredients

Units Scale
  • 2 tbsp ground flaxseed or chia seeds
  • 5 tbsp boiling water
  • 220 g vegan butter or margarine
  • 200 g vegan dark chocolate
  • 170 g plain all-purpose flour
  • 160 g white sugar
  • 80 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 150 g vegan chocolate chips

Instructions

  1. Preheat your oven to 170C/338C. Line a deep 18CM by 27CM baking tray with baking paper and grease with oil.
  2. In a small mixing bowl mix ground flaxseed or chia seeds with boiling water together to form a paste. Set aside.
  3. In a large heatproof bowl melt butter and chocolate together in the microwave in short bursts or on the stove in a saucepan. If you want a chewier denser brownie, add 25g of extra butter. Set aside for a few minutes to cool.
  4. In another mixing bowl, sieve together flour, cocoa, sugar, baking powder and salt. Give it a good whisk to combine. Add half the amount of chocolate chips.
  5. Add flaxseed paste to butter chocolate mix. Stir with a whisk until combined.
  6. Pour into flour mixture, and fold through with a spatula or wooden spoon.
  7. Pour mixture into your baking tray and spread out evenly in the tray using your spatula.
  8. Add remaining chocolate chips over the top and gently push into the batter.
  9. Bake on the top rack of your oven for 35-40 minutes. You want the top to be slightly firm and the centre will still be slightly gooey. Once out of the oven allow to sit for 30 minutes so it can become firm. Slice and serve.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: Dessert

Keywords: brownie, chocolate, chocolate chips, recipe, vegan

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Vegan Chocolate Cake

By 7 Comments

Chocolate Cake Hero 3 v2 copy 1

This vegan chocolate cake is rich, fluffy and moist. Perfect for birthdays, carving cakes and it stores well due to its great texture. It’s not heavy or dense like a traditional chocolate mud cake or dry like an overbaked sponge. It’s in between like a butter cake. Here are a few baking tips for this vegan chocolate cake:

  • You can bake this as a tall 6-inch like the photos or a flatter 8-inch size. If you bake in an 8 inch you need to reduce your baking time to 35-37 minutes.
  • For a great chocolate flavour, I recommend using a high quality dutch cocoa powder.
  • You can further enhance the flavour of this cake by adding a teaspoon of espresso powder or chocolate essence.
  • Spray or brush sugar syrup or water between the layers if you’re not eating the cake straight away or storing in the fridge. I do this regardless to add moisture to the cake.
  • Use canned unsweetened coconut milk for this recipe.
Chocolate Cake Hero 2 v2 copy

Here are the key steps photographed so you know what to expect.

  • Chocolate Cake Step2 2
  • Chocolate Cake Step4
  • Chocolate Cake Step 1

Make sure to aerate your flour cocoa mix with a whisk before adding to the creamed butter.

  • Chocolate Cake Step2
  • Chocolate Cake Step5 1
  • Chocolate Cake Step6
  • Chocolate Cake Step6 2
  • Chocolate Cake Step9 3 1
  • Chocolate Cake Step9
  • Chocolate Cake Step9 2
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Chocolate Cake Hero 3 v2 copy

Vegan Chocolate Cake

★★★★★

5 from 7 reviews
  • Author: Sara Kidd
  • Total Time: 1 hour 5 minutes
  • Yield: 1 2 layer 6 inch cake 1x
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Description

No fail moist vegan chocolate cake recipe

Ingredients

Units Scale
  • 1 tbsp ground flaxseed
  • 2 1/2 tbsp boiling water
  • 200 g vegan butter or margarine (room temperature)
  • 200 g caster sugar
  • 300 g plain all purpose flour
  • 50 g cornflour or cornstarch
  • 100 g dutch processed cocoa powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp cinnamon
  • 400 mls canned coconut milk (not low fat and unsweetened)
  • 50 mls boiling water

Instructions

  1. Preheat oven 160°C/320°F and line 2 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with some of the dry ingredients when it's mixed together.
  2. Mix ground flaxseed with boiling water and mix together with a fork. Set aside so it can thicken.
  3. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy with no lumps.
  4. Sieve flours, cocoa, baking powder, baking soda, salt and cinnamon in a small mixing bowl. Mix with a whisk to areate and combined.
  5. In a small jug mix coconut milk and flax egg replacer and mix well.
  6. Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a thick batter.
  7. Whilst on the lowest speed, trickle boiling water down the side of the mixing bowl. Mix until just combined.

 Divide between tins. If you want perfect layers, weigh the cake tins with batter in them. Tap tins on the bench to release air bubbles, bake 47 to 50 mins, check with a skewer through the centre, if it comes out almost clean it's ready.
  8. Let cool in the tin for 5 minutes, then flip on a cake rake.
  9. Level cake layers with a knife and brush or spray sugar syrup or water between layers to add moisture. This will help keep your cake moist for longer. Decorate with vegan whipped cream. I have a recipe for vegan whipped cream coming out next month.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Cake, Chocolate

Keywords: cake, chocolate, vegan, vegan cake

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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I also have a recipe for a vegan chocolate gluten-free cake here