Chocolate Cake with Chocolate Icing

An easy-to-make chocolate cake that’s super moist, fluffy and delightfully rich. Indulgence at it’s finest!

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Preparation time

30 min

Cook time

45 min

Total time



  • vegan-desserts





  • ½ cup sunflower spread
  • 1⅓ cups granulated sugar
  • 400g soya yoghurt
  • 1 ½ cups plain flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt


  • 2 cups icing sugar
  • 1 cup cocoa powder
  • ½ cup margarine
  • ¼ cup soya milk



  1. Grease and flour a 9″ cake tin and preheat your oven to 180°C.
  2. Cream the sunflower spread and sugar together. Add the yoghurt and mix well.
  3. Mix all dry ingredients in a separate bowl.
  4. Add dry ingredients to wet and mix well. (It may be a thicker cake batter than you’re used to).
  5. Pour into the tin and bake for about 45 minutes before checking how it’s doing – stick a toothpick into the centre; if it comes out clean, your cake is ready! If not, try another few minutes and check again. Ovens vary!
  6. Allow to cool in the tin before removing for icing.


  1. Mix the margarine until smooth, then add cocoa powder and mix again.
  2. Add icing sugar bit by bit, mixing as you go and using a splash of soya milk as needed to soften the mixture. It should be stiff but workable!
  3. Spread onto the top and sides of your cake and enjoy.

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