Description
This Vegan Chocolate Cornflake Sheet Cake is a rich, moist, and indulgent dairy-free treat perfect for satisfying chocolate cravings. Made with dairy-free milk and yogurt to create a vegan ‘buttermilk,’ it features a cocoa-infused chocolate cake base topped with a luscious dairy-free chocolate buttercream and finished with crunchy chocolate-coated vegan cornflakes. Easy to bake and perfect for sharing, this cake combines creamy, fudgy textures with a delightful crisp topping, making it a fantastic dessert or celebration cake for vegan and dairy-free diets.
Ingredients
Scale
Cake Batter
- 250ml dairy-free milk (soya milk works best)
- 1 teaspoon apple cider vinegar
- 3 tablespoons plain or vanilla vegan yogurt
- 100g caster sugar
- 250g self-raising flour
- 40g cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 70ml sunflower oil
Chocolate Buttercream
- 180g dairy-free dark chocolate
- 120g dairy-free block butter, room temperature
- 60g vegan sour cream or vanilla vegan yogurt
- 450g icing sugar (powdered sugar)
- 25g cocoa powder
- Small splash of dairy-free milk (optional, for consistency)
Cornflake Topping
- 250g dairy-free dark chocolate
- 200g vegan-friendly cornflakes
Instructions
- Preheat and prepare: Preheat your oven to 180ºC fan. Line an 8 x 8 inch square cake tin with greaseproof paper, allowing some paper to hang over the edges for easy cake removal.
- Create vegan buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar and vegan yogurt. Whisk well and set aside for 10 minutes to curdle, forming a vegan ‘buttermilk’.
- Mix dry ingredients: Sift caster sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda into a large mixing bowl. Stir well to combine.
- Combine wet ingredients: Add sunflower oil to the vegan buttermilk mixture, whisking to blend thoroughly.
- Make batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined without overmixing to keep the cake tender.
- Fill the cake tin: Spoon the batter into the prepared tin and evenly level the surface using the back of a spoon or an offset spatula.
- Bake the cake: Place the cake in the center of the preheated oven and bake for 25-30 minutes. Test doneness by inserting a knife or skewer into the center; it should come out clean and the cake should feel springy. If batter sticks, continue baking and cover the top with greaseproof paper to prevent burning if needed.
- Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. For best results, refrigerate in a sealed container and frost the next day.
- Melt chocolate for buttercream: Place 180g dairy-free dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted, then set aside to cool slightly.
- Prepare buttercream base: Beat dairy-free butter until light, smooth, and creamy. Mix in vegan sour cream or yogurt until fully incorporated.
- Add dry ingredients to buttercream: Gradually beat in icing sugar and cocoa powder until the mixture is smooth and evenly combined.
- Incorporate melted chocolate: Slowly add the cooled melted chocolate to the buttercream, beating until the frosting is silky, glossy, and fluffy. Adjust thickness with a splash of dairy-free milk if needed. Chill briefly if too soft.
- Frost the cake: Spread the chocolate buttercream evenly over the cooled cake using a spoon or offset spatula.
- Melt chocolate for topping: Repeat the melting process with the remaining 250g dairy-free dark chocolate until smooth and slightly cooled.
- Prepare crunchy topping: Mix the vegan cornflakes in a medium bowl and pour over the melted chocolate. Stir until all cornflakes are coated evenly.
- Add cornflake topping: Spread the chocolate-coated cornflakes over the frosted cake, ensuring even coverage for each slice.
- Serve: Use a sharp knife to cut the cake into squares. Serve and enjoy the combination of soft chocolate cake and crunchy cornflake topping.
Notes
- Use soya milk for best results with the vegan buttermilk substitute.
- Allow the cake to cool completely before frosting to prevent melting the buttercream.
- Adjust the buttercream consistency with dairy-free milk as needed.
- The chocolate cornflake topping adds a delightful crunch contrast to the soft cake.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan chocolate cake, dairy-free chocolate cake, vegan dessert, chocolate buttercream, cornflake topping, vegan sheet cake
