Rich chocolate and raspberry cake... and yes, it's vegan.

Rich, deliciously indulgent and so,so, yummy, after a long day it's is wonderful to relax with a real treat.


275g of self raising flour

100g of cocoa

1 tea spoon of bicarbonate of soda

1 tea spoon of baking powder

a pinch of salt

240 ml of coconut milk

2 teaspoons of red wine vinegar

320g light brown sugar

320 ml of sunflower oil

2 tea spoons of vanilla extract


Pre-heat the oven to 160 C

Oil a large cake tin and line with baking parchment paper.

Sift all the dry ingredients in to a mixing bowl.

Combine all the wet ingredients and mix well into the flour mixture, whisk until smooth.

Pour the mixture into the prepared cake tin and bake for 45-55 minutes, until a testing knife comes out clean, the cake should spring back when lightly pressed.

Allow the cake to cook in the tin.

When cooled turn out onto a large plate and decorate with red, plump raspberries, enjoy!

We all tucked into this cake after a lovely cliff top walk, we walked for hours, looking out to sea, listening to the waves, watching the sea gulls, mindfully walking and connecting with nature. We built up a good appetite and enjoyed every mouthful.

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