300ml oat milk
1 tbsp lemon juice 
150g vegan margarine/butter
3 tbsp golden/agave/maple syrup - use your favorite liquid sweetener (maple will make a slightly less sweet cake)
1 tsp instant coffee granules / espresso powder (OPTIONAL)
275g plain flour
175g sugar
4 tbsp unsweetened cocoa powder
3 tsp baking powder
1 tsp bicarbonate of soda

For the Vegan Chocolate Frosting
75g vegan margarine/butter
200g powdered icing sugar
4 tbsp unsweetened cocoa powder
2 tbsp water


Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease an ANTA Baking Dish. 

Stir the lemon juice into the milk and set aside to thicken and 'curdle' slightly into buttermilk. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda into a large mixing bowl and whisk together. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Bake for 30-35 minutes or until an inserted skewer comes out clean. Allow the cake to cool in the dish for 10 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth. When the cake is completely cold, spread the icing over the top of the cake.

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