Make an indulgent vegan chocolate traybake the entire household will love. This straightforward bake is ideal for sharing at events or a special day

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:45 minutes
  • plus cooling and 30 minutes chilling
• Simple
• Serves 12 – 15

• Freezable ((sponge solely))
• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Elements

• 215ml sunflower oil, plus further for the tin
• 300ml soy milk, almond or coconut milk
• 2 tsp apple cider vinegar
• 335g mild muscovado sugar
• 1 tsp vanilla extract or vanilla bean paste
• 175g soy yogurt or coconut yogurt
• 300g self-raising flour
• 105g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

For the buttercream

• 100g darkish dairy-free chocolate
• 140g vegan unfold, at room temperature
• 1 tsp vanilla bean paste or extract
• 265g icing sugar, sifted
• ½–1 tbsp plant milk (no matter you used within the sponge)
• vibrant sprinkles (be certain they're appropriate for vegans), to embellish (optionally available)

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Methodology

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Oil a 23 x 33cm baking tin (at the least 4cm deep) and line the bases and sides with baking parchment. Whisk the milk and vinegar collectively in a jug – the milk ought to curdle barely. Put aside.

• STEP 2

  Whisk the sugar, oil and vanilla extract collectively in a bowl, then whisk within the yogurt, ensuring to interrupt down any sugar lumps. Pour within the soured milk and blend effectively.

• STEP 3

  Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ¼ tsp salt right into a separate bowl and stir effectively to mix. Progressively whisk the moist elements into the dry till you’ve gotten a clean batter, however watch out to not over-mix.

• STEP 4

  Pour the batter into the tin and bake for 30-35 minutes, till effectively risen and springy, and a skewer inserted into the centre comes out nearly clear. Just a few sticky crumbs are advantageous, however the combination shouldn’t be moist.

• STEP 5

  Depart the cake to chill in its tin for 20 minutes, then fastidiously prove onto a wire rack to chill fully. It is going to be delicate so be light. The sponge will preserve, lined, at room temperature for as much as two days.

• STEP 6

  For the vegan buttercream, soften the chocolate within the microwave or a bowl set over a pan of simmering water. Depart to chill. Beat the unfold and vanilla on excessive pace in a stand mixer for a couple of minutes till pale and fluffy. Add the icing sugar step by step, beating on gradual to begin with, then turning up the pace to max till the combination is mild and creamy. Pour within the cooled chocolate and mix completely, add a splash of plant milk if the icing may be very stiff. Chill the buttercream for at the least 30 minutes earlier than utilizing.

• STEP 7

  When the cake is totally cool, unfold the icing excessive and adorn with the sprinkles, in the event you like. Maintain the cake within the fridge to remain agency, then take away 1 hr earlier than serving. Will preserve, lined, within the fridge, for as much as three days.