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Vegan chocolate cake with coffee buttercream

Vegan chocolate cake with coffee buttercream

Recipe by Sara Felix, Sara’s Petite Cuisine, Topsham, Devon


For the cake

  • 200g self-raising flour
  • 37.5g cocoa powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 200g caster sugar
  • 87.5ml oat milk, or any alternative milk
  • 60ml rapeseed oil

For the vegan coffee buttercream

  • 250g vegan butter
  • 250g icing sugar
  • 25ml Buzz Coffee Roasters’ Blend of the Moment ‘A Brazilian in Africa’ (cold)


To make the cake

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Grease two x 5-inch cake tins and line with baking paper.
  3. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl, then stir in the salt and sugar.
  4. Pour the oat milk into a separate bowl, add the oil and whisk to combine.
  5. Stir into the dry ingredients and mix thoroughly.
  6. Transfer to the tins and bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
  7. Leave to cool completely on a wire rack before icing.

To make the icing

  1. Cut the butter into cubes and beat in an electric mixer until soft.
  2. Add the icing sugar and beat until fully combined and light in colour.
  3. Add the cold coffee and mix until fully combined.
  4. Decorate to your taste.

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