Malted chocolate cake recipe

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.

• See more Vegan cakes and bakes

• 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.