Vegan Hot Chocolate Cake
This Vegan Hot Chocolate Cake topped with marshmallows is a homage to hot chocolate, everyone’s favourite winter beverage. Get the recipe below.
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Hot chocolate
Who doesn’t love hot chocolate? As the nights draw in and the temperature drops a hot chocolate is a wonderful, warm, comforting thing.
This cake is inspired by the classic hot chocolate by including a rich chocolate sponges and frosting, a whipped cream filling and a pile of marshmallows on top. Hence why it’s called a hot chocolate cake!
It’s quite a decadent cake but one that everyone is sure to love.
Frequently asked questions
What is the all in one method?
The all in one method is a way of mixing cake batter without the need for multiple steps. Everything goes into the bowl and is then mixed until incorporated.
This is in contrast to the other common cake mixing technique where the sugar and fat are creamed together first before folding in the flour and cocoa powder.
Due to the nature of the fat and sugar we use these additional steps aren’t necessary.
What type of cocoa powder should I use?
I recommend using the best quality cocoa powder you can use. Even better if you can buy a cocoa powder that is fair trade (though this of course won’t affect the taste).
Can I use hot chocolate powder instead?
No, you cannot use hot chocolate powder in place of cocoa powder. Hot chocolate powder and cocoa powder are not the same thing.
I am also yet to find a hot chocolate powder that doesn’t have milk powder in it so most varieties are not suitable for vegans.
Should I use an electric whisk?
An electric whisk isn’t essential for this recipe but I find it much quicker and easier to incorporate all of the ingredients and to make sure no flour or cocoa powder is left at the bottom of the bowl.
How will I know when my cake is cooked?
You will know that your cake is cooked when it is just springy to the touch.
You can also test when your cake is ready by inserting a skewer or knife into the centre. If it comes out clean then your cake is cooked.
Where can I buy vegan cream?
My favourite brands of vegan cream are Oatly and Elmlea both of which are available in most supermarkets across the UK.
Can I use plant milk instead of vegan cream?
You can but you should use less (roughly half less). It also won’t whip up but will still be delicious.
Where can I buy vegan marshmallows?
Did you know that most marshmallows aren’t suitable for vegans? Luckily you can buy vegan marshmallows from a range of places including Asda, Holland and Barrett and the internet! I buy mine from either Amazon or The Conscious Candy Company. Dandies are my favourite brand of vegan marshmallows. They do big marshmallows and mini marshmallows.
The recipe
Vegan Hot Chocolate Cake
Equipment
- 2 6 inch cake tins
- baking paper
- Icing bags
- icing nozzle
- Offset spatula
Ingredients
For the cake
- 350 grams self raising flour
- 200 grams cocoa powder
- 1 tsp vanilla paste
- 500 grams golden syrup
- 300 ml almond milk
- 200 ml vegetable oil
For the icing
- 100 grams cocoa powder
- 350 grams icing sugar
- 100 grams vegan butter
- 75 ml almond milk
For the filling and decoration
- 200 grams icing sugar
- 50 grams vegan butter
- 1 tsp vanilla paste
- 50 ml vegan cream
- mini marshmallows to decorate
Instructions
To bake the cake
- Line your cake tins with grease proof paper or grease well with non-dairy butter.
- Pre-heat your own to 180C / gas mark 4 / 356F.
- (Using the all in one method) put just half of of the cake ingredients into a large mixing bowl and whisk for 3-4 minutes or until you have a smooth batter.
- Pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.
- Remove the cakes from the tins and place on a cooling rack.
- Re-line / grease your tins before adding the remaining cake ingredients to your mixing bowl and whisking for another 3-4 minutes until you have a smooth batter.
- Again, pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.
- Again, remove the cakes from the tins and place on a cooling rack. Only once all four cakes have cooled completely move on to assemble and decorate.
To assemble and decorate the cake
- Using a serrated knife, carefully cut off any “domed” tops from your cake – you want to make sure they are as flat as possible to make stacking them more easy.
- In a small mixing beat together all of the ingredients for the filling and decoration except the vegan cream.
- Whip the vegan cream before folding into the other ingredients to keep it as lightly and fluffy as possible.
- In another large mixing bowl slowly whisk together all of the icing ingredients except the almond milk.
- If the icing mixture is too stiff to spread or pipe, slowly add the almond milk and keep whisking until it is a smooth, creamy consistency.
- Spread a small amount of icing (just a teaspoon’s worth will do) on to your cake plate/board.
- Carefully place your first sponge layer onto the plate and spread with 2 tbsp of the filling.
- Repeat this process until each of the sponge layers has been stacked on top of the others.
- Cover the cake in a thin layer of the icing using an offset spatula and place into the fridge for 30 minutes (this will help the cake to firm up a little and become more stable – we don’t want it falling over!)
- Remove from the fridge and cover with another layer of the icing until completely smooth.
- Fill an icing bag that has been fitted with your favourite icing nozzle with the filling/decoration mix.
- Decorate around the top of the cake and top with mini marshmallows.
Nutrition
More vegan cakes
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