VALENTINES DAY: Vegan Chocolate Cake

cupcake recipe

This Thursday is Valentines Day! And whether you’re spending your time cuddling up to your loved one or snuggled up, enjoying single life with a fluffy blanket and a delightful glass of wine, now could be the perfect time to think about what you could be cooking up in the kitchen! This vegan chocolate cake from all is rather clever and adaptable (not to mention delicious!) as you can use the mixture to make cupcakes if you’d prefer!

Cooking Time: 15 mins preparation time, 45 mins cooking time

Serves: 8, easy


200g (7 oz) plain flour

200g (7 oz) caster sugar

4 tbsps of cocoa powder

1 tsp of bicarbonate of soda

1/2 tsp of salt

5 tbsps of vegetable oil

1 tsp of vanilla extract

1 tsp of distilled white vinegar

250ml (8 fl oz) water

Equipment Needed: Loaf tin/cake tin, baking parchment, sieve, bowl, spoon, cooling rack

Preheat oven to 180 C / Gas 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.

Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared tin and bake at 180 C for 45 minutes. Remove from oven and allow to cool.