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Chocolate Birthday Cake


  • Serves 15

    For the cake:
  • 150g dairy free spread (at room temperature)
  • 300ml oat milk
  • 1 tbsp apple cider vinegar
  • 150g Chocolate Huel Powder
  • 150g self raising flour
  • 200g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • For the buttercream:
  • 100g dairy free dark chocolate
  • 200g dairy free spread (at room temperature)
  • 300g icing sugar
  • 5 tbsp cocoa powder
  • 1 tbsp oat milk (plus more if needed)


  • Heat the oven to 190C and grease the base and sides of 2 x 20cm cake tins with dairy free spread. Line these with baking parchment.
  • Put the dairy free milk in a jug with the vinegar. Put all the other cake ingredients into a large bowl and pour over the milk mixture and mix until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes until a skewer comes out clean. Leave to cool then turn out onto wire racks.
  • For the buttercream, melt the chocolate in the microwave or in a bowl over simmering water. Whilst the chocolate is cooling down slightly, beat the dairy free spread and icing sugar together with a wooden spoon and sift in the cocoa powder. Pour in the melted chocolate and milk and mix until smooth.
  • Sandwich the layers of chocolate together with half of the buttercream then pile the rest on top of the cake.

    Nutrition (per portion)

    kcal 450
    g %TE
    % fat 27 54
    % protein 4 4
    % carbs 46 41
    of which sugars 33 30

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