Easter With The White Company

Dairy Free Chocolate Easter Cake
A few weeks ago now, I was set a challenge by The White Company to create something in the kitchen for my family this Easter. Now, I’m not much of a cook, unless you’re happy with a Linda McCartney pie, mash and vegetables, so I thought perhaps I’d try my hand at baking instead. I haven’t baked anything vegan before, and to be honest a lot of the recipes out there can be quite intimidating (a flax egg this, splash of apple cider vinegar that), but I found a pretty easy one online and gave it a go.

The White Company kindly sent over some of the bits I’d need from their stunning kitchen accessories range; the round kitchen block, which makes a lovely centrepiece setting, a beautiful heart tea towel set, a glass wooden top jar and a small cork top jar, both of which are perfect for holding the flour and sugar needed. 
vegan chocolate cake
Glass and Ceramic kitchen jars
I got the recipe from Veggie Desserts, which I followed pretty much to a t; I left out the coffee as I didn’t really see what it would add to the cake, but everything else I used. Here’s what you’ll need:
– 300ml dairy free milk (I used almond)
– 1 tbsp lemon juice
– 150g non-dairy margarine (I used Vitalite, which is just what I had at home)
– 3 tbsp of agave, golden syrup or maple syrup (I used agave, again – that’s what I have at home)
– 275g self raising flour 
– 175g granulated sugar
– 4 tbsp unsweetened cocoa powder
– 1 tsp bicarbonate of soda
– 75g non-dairy margarine 
– 200g powder icing sugar
– 4 tbsp unsweetened cocoa powder
– 2 tbsp water
(this made enough for a layer in the middle and on top – double the proportions to cover the sides too)
1. Preheat the oven to 180 degrees/160 fan/gas mark 4. Grease two 8″ cake tins.
2. Stir the lemon juice into the milk and set aside for later.
3. Melt the margarine and syrup in a pan over a medium heat, then leave to cool
4. Sieve together the flour, cocoa, sugar and bicarb in a large mixing bowl. Pour the milk and melted margarine over the mixture and stir well until it comes a smooth batter.
5. Divide the mixture between the two tins, and bake for 30-35 minutes.
6. Cool in the tins for 5 minutes, then transfer to wire racks. Allow to cool completely before icing.
7. Mix all the frosting ingredients together in a bowl until smooth.
And voila! It’s as easy as that. I did this all by hand too and it was very easy to do, so no food processor needed over here. And honestly? Unless I told you, you would never know it’s vegan; my family will vouch for me that I am a bit of a chocolate cake connoisseur, and this was delicious! 
I topped it off with some dairy free truffles I found in Asda, little wafer daisies and a couple rabbits (not to be eaten!) to finish off the Easter look. Now I just need someone to help me eat it, a second piece is already calling me. Would you give this a go?
Vegan Chocolate Easter Cake
*The kitchen accessories were kindly gifted to me by The White Company. All thoughts and opinions are my own. Thank you to the brands who support Hey, Mama. If you’d like to work with me, please go here.

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