Vegan Chocolate Cake

On the table in 40-50 mins

Serves 8



  • 285g self-raising flour
  • 225g sugar
  • 1 ½ tsp. baking powder
  • 180g Sacla' Vegan Mayonnaise
  • 4 tbsp. cocoa powder
  • 240ml boiling water
  • 1tsp vanilla essence
  • Icing sugar to sprinkle
  • 1 punnet fresh raspberries (optional)


  1. Preheat the oven to 180 °c / 170 °c fan
  2. Make the sponge by mixing flour, sugar, baking powder and the Sacla’ Vegan Mayonnaise together. This is best done by an electric food mixer to ensure the mixture is thoroughly mixed.
  3. Dissolve the cocoa in the boiling water and stir into the mixture along with the vanilla essence until combined
  4. Place the mixture into a 7in greased and lined cake tin.
  5. Bake for 30 to 40 minutes. Test the sponge is cooked by poking a skewer into the cake. If when you pull it out it is clean, the cake is cooked.
  6. Top with icing sugar or fresh raspberries

Fiery Chilli Chocolate Brownies

Make it

Basil Pesto & Lemon Peanut Butter Sandwich Biscuits

Make it

Basil Pesto Cake

Make it