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Malted chocolate cake recipe

Malted chocolate cake recipe

20 ratings

Created by The Tesco Real Food team

This vegan malted chocolate cake makes a gorgeous teatime treat, but is special enough for a birthday celebration. The distinctive toasted malt flavour is very moreish! See method

  • Serves 12
  • Takes 1 hr, plus cooling
  • 518 calories / serving
  • Freezable
  • Vegan
  • Dairy-free

Ingredients

  • 150g dairy-free spread, plus extra for greasing
  • 300ml unsweetened soya drink, plus 2-3 tbsp
  • 1 tbsp cider vinegar
  • 200g light brown soft sugar
  • 1 tsp bicarbonate of soda
  • 300g self-raising flour
  • 7 tbsp cocoa powder
  • 5 tbsp vegan malted drink
  • 2 x 35g packs dairy-free chocolate-covered rice balls

For the buttercream

  • 150g unsalted butter-alternative block, softened
  • 300g icing sugar
  • 50g vegan dark chocolate, melted
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2165kj
    518kcal     26%

  • Fat

    23g 33%

  • Saturates

    11g 54%

  • Sugars

    47g 52%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 70.4g Protein 5.2g Fibre 2.8g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line 2 x 20cm sandwich cake tins. Put the 300ml soya drink in a jug, stir in the vinegar; set aside.
  2. Cream the 150g spread and sugar until pale and fluffy. Sift in the bicarbonate of soda, flour, 4 tbsp cocoa powder, 3 tbsp malted drink and a pinch of salt, then add the soya drink mixture. Mix until the batter is just smooth, then divide equally between the prepared tins. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely in the tins.
  3. To make the buttercream, use an electric whisk to beat the softened butter-alternative, a pinch of salt and half the icing sugar until pale and thick. Add the remaining icing sugar and whisk again until fluffy and incorporated. Sift in the remaining cocoa powder and malted drink, then whisk in the melted chocolate and 2-3 tbsp soya drink as needed to make a spreadable buttercream.
  4. Put 1 cooled sponge on a serving plate and top with half the buttercream. Invert the second sponge, then sandwich on top. Spoon on the remaining buttercream, swirling it to the edges with a palette knife or the back of a spoon. Decorate with a ring of the chocolate rice balls around the edge, then halve or crush the remaining balls and scatter in between to serve. The cake will keep in an airtight container for up to 5 days.

Freezing and defrosting guidelines

Freeze cake and buttercream separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan cakes and bakes

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