Kerry Smith is the Cake Maker and Cake Artist behind The Berkshire Bakesmith and has been creating beautiful and delicious bespoke cakes and cupcakes for all occasions professionally since 2012. The Berkshire Bakesmith is very proud of the extensive and ever growing menu of cake flavours on offer, and is pleased to also offer a selection of cakes to cater for specific dietary requirements: gluten free; dairy free; egg free; vegan. Based in Wokingham and offering a delivery service as well as collection, The Berkshire Bakesmith is ideally placed to cover not only the whole of Berkshire, but the surrounding areas as well.
Kerry is happy to share her recipe for the utterly delicious (and moreish) vegan chocolate cake my 6 year old son and the whole family enjoyed on the wekeend so that you can try this cake for yourself. It’s a simple recipe, but the cake really is everything you want from a chocolate cake and it will disappear so fast, you might in fact need to make two!
- 550g plain flour
- 600g caster sugar
- 75g cocoa powder
- 3 tsp bicarbonate of soda
- ½ tsp salt
- 250ml vegetable oil
- 700ml water
- 3 tbsp vanilla extract
- 80g vegan spread
- 300g icing sugar
- 60g cocoa powder
- 1tbsp vanilla extract
Preheat your oven to 180°C/Gas 4.
Grease and line two 8” baking tins.
Mix the flour, sugar, cocoa, bicarbonate of soda and salt with an electric mixer on a slow speed until combined.
Add the vegetable oil, water and vanilla extract and beat until the mixture is smooth and thoroughly combined.
Pour the mixture into your prepared baking tins and bake in the centre of your preheated oven for 45 minutes to an hour. (Check your cakes after 45 minutes, if a skewer inserted into the centre of the cakes comes out clean then your cakes are good to go, if not, keep baking them until your test skewer comes out clean!)
Once fully baked, turn your cakes out onto a wire cooling rack until they are completely cool
To make your vegan buttercream, beat the vegan spread and icing sugar using your electric mixer until it starts to come together.
Add the cocoa powder and vanilla extract and beat on a slow speed to start with until everything is combined.
Turn the mixer up to full speed and beat until the mixture is smooth.
Spread your vegan buttercream over one of your cooled cakes and sandwich the two cakes together.
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