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.

note: half this amount makes 12 cupcakes in a muffin tin

  • 300g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 300g granulated sugar
  • 375ml soya milk
  • 125ml  rapeseed oil or sunflower
  • 7 tbsp seedless cherry jam
  • 1 tsp almond extract or vanilla if using blackcurrant

For the icing

  • 40ml (1 1/2 fl oz) soya milk
  • 85g (3 oz) vegan dark chocolate, broken into small pieces
  • 60g icing sugar or simply whizz some caster with the handblender
  • 1 tbsp 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