Skip to content

Subscribe now

Subscribe today and save over 25%


Free From Hot Chocolate Cake

Cooking time: 30-35 minutes


For the cake: 

  • 300g FREEE Self Raising Flour
  • 300g caster sugar
  • 300g vegan butter
  • 4tbsp FREEE Chickpea Flour + 8tbsp water
  • 50g cocoa
  • 175ml vegan milk
  • 2 tsp vanilla extract

For the filling: 

  • 250g vegan butter
  • 300g icing sugar

For the topping:

  • 200g vegan cream
  • 200g dairy free chocolate
  • 25g vegan marshmallows
  • Cocoa for dusting


For the cake:

  1. Line three 20cm/8″ round baking tins with parchment and pre-heat the oven to 190°C (Gas Mark 5, 375°F).
  2. Sieve the flour into a small bowl and set it aside.
  3. Put the butter and caster sugar into a large bowl and beat together until light and fluffy.
  4. Add the chickpea + water and beat well.
  5. Sieve the cocoa into the bowl and stir to combine.
  6. Add the remaining FREEE Chickpea Flour and water and beat in.
  7. Beat in half the prepared flour followed by the milk and vanilla.
  8. Stir in the remaining flour.
  9. Divide the mixture between the prepared cake tins and smooth the top.
  10. Bake for 30-35 minutes.

For the filling:

  1. Put the butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar into the bowl and beat to combine.
  3. Divide the mixture between the top of two cold cakes and spread it out evenly. Place one cake on top of the other.
  4. Place the third sponge on top.

For the topping:

  1. Put the cream into a saucepan over medium heat. When it is almost boiling, remove from the pan from the heat and stir in the chocolate.
  2. Allow the topping to cool stirring until it thickens slightly.
  3. Spread the topping over the top and sides of the cake.
  4. Scatter marshmallows over the cake.
  5. Sieve a little cocoa over the top to finish.



Leave a Comment


Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.