cherry chocolate cake

Uh-ho forgot to take a picture of this one before it got eaten – twice that has happened! Totally vegan but still an old-fashioned cake with sugar,wheat and soya, so not for everyone. It is delicious and has a ganache type icing. Nice to serve with soya cream.

There are a lot of currant bushes at Viveka Gardens so we’ll be making a lot of jam and jelly at the beginning of the summer holidays. I reckon blackcurrant could do well in this cake – we have a lot of bushes here at VG and make jam.


  • 225g plain flour
  • 40g cocoa powder
  • scant 1 tsp baking powder
  • scant 1 tsp bicarbonate of soda
  • scant half teaspoon salt
  • 225g golden caster sugar
  • 280ml soya milk
  • 100ml rapeseed oil
  • 5 tbsp cherry jam
  • scant tsp almond extract

for the icing

  • 120ml soya milk
  • 60g dark chocolate
  • 45g icing sugar or simply whizz some caster with the handblender
  • 1 desert spoon rice syrup or maple syrup


  1. preheat the oven to 180C/gas 4/fan 160. Lightly oil a 20cm spring release tin and tip in a bit of flour shaking and knocking the tin to distribute a fine layer all over, including the sides.
  2. sift the dry ingredients into a bowl
  3. put the soya milk, oil, jam and almond extract into a medium pan. Warm over a medium heat and whisk to combine
  4. make a well in the dry ingredients and slowly whisk in the milk-jam mix. Mix well but no need to beat
  5. pour into the cake tin and cook for 45 minutes til a skewer comes out dry. Let it cool on a rack until it comes away from the sides, then release the tin.
  6. to make the icing heat the soya milk in a small pan until it boils then stir in the chocolate til it melts. Remove from the heat and whisk in the powdered sugar and ric/maple syrup. Allow to cool before icing.

recipe changed from a vegan society flyer