Food: Think you can't eat chocolate cake if you're vegan? Think again!

Other than when I was feeding my dairy allergy baby, I have avoided going fully vegan. I eat many vegan things but I just love chocolate, especially milk chocolate. Through being vegan when feeding I found mint dark chocolate that helped ease my cravings and I try to keep up with that but I do like a treat over the weekend or the option of a nice slab of chocolate cake or pudding.

Perhaps if I'd known how many bakes and treats can be made vegan, I may have gone there sooner. Since my littlest one has weaned and is still egg and dairy free, I have had to find work arounds so he doesn't miss out on treats.

I found an excellent egg replacer from Holland and Barrett that I now use mainly in cakes, rather than faffing around with aquafaber and chia seeds. But some bakes, like this one, don't even need eggs, or milk!

This cake still gives a fudgey, gooey chocolatey hit that you are sure to love.

The recipe requires:

1 cup plain flour

1 cup sugar

3/4 cup warm water

1/4 cup cocoa powder

1 tbsp baking soda

1 tbsp vanilla essence

6 tbsp coconut oil

1 cup icing sugar

1/2 cup oat milk

milk free buttons, berries, cherries to decorate

heat oven to 180

combine dry ingredients

add warm water and vanilla

mix thoroughly

grease a tin with oil

bake for 30 minutes

in a pan mix oil, oat milk, icing sugar, cocoa powder, and melt

once out of the oven pour over the melted chocolate and eat while warm

I'd love to hear how you get on with it and see your pictures. Come join over on Instagram where I share more content and recipes.

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