I’ve used this recipe many times. (It makes good simple cupcakes, too, see here, if the flour is substituted with ordinary white self raising. It makes twenty-four. I’ve not tried the ones below with such flour but I’m guessing it would be fine.)

The cakes in this picture would be vegan if it weren’t for the inch and a half of whipped cream but I usually replace this with a butter icing filling, a vegan one…vegan margarine (Pure or Vitalite), a little vanilla extract and icing sugar


Makes one 20-22 cm / 8-8½ inch round cake

300g / 10oz self-raising wholewheat flour
50 g / 2 oz cocoa powder
3 teaspoons baking powder
250 g / 9 oz vanilla sugar or caster sugar with 1½ teaspoons vanilla extract
9 tablespoons sunflower oil
350 ml / 12 fl oz water
Vegan margarine for greasing
Preheat the oven to 170c / 325f / Gas Mark 3

Grease two 20-22 cm / 8-8½ inch sandwich tins and line the base of each with a circle of greaseproof paper.
Sift the flour, cocoa and baking powder into a bowl.  Add the sugar, vanilla, if used, oil and water.  Mix well to a batter-like consistency.
Pour the mixture into the prepared tins and bake for about 40 minutes, until the cake springs back to a light touch in the centre.
Turn the cakes out on to a wire rack and strip off the lining paper.  Leave to cool completely.

Vegan Lemon Cake
Use 350 g / 12 oz flour and omit the cocoa.
Replace 2 tablespoons of the water with 2 tablespoons of lemon juice, and add the grated rind of 1 lemon.

Rose Elliot’s Website


I’ve made this a few times now and it  gets better with practice.

(I’m afraid I’d enjoyed half of it before I thought to take a photograph!)

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