Chocolate Cakes Eggless Facebook Live Recipes Traybakes Vegan

Vegan Chocolate Traybake

Enjoy making this delicious Vegan Chocolate Traybake with your children as it is all mixed by hand except for the non-dairy buttercream topping and I am sure they will enjoy making and decorating it.

What is Vegan Chocolate Traybake?

The Vegan Chocolate Traybake is quick and easy to make and are made entirely by using non-animal products. It is then decorated with non-dairy chocolate buttercream and decorate with our Sprinklecious range Sprinkles or any Vegan Chocolate or sweets of your choice.

In addition, you can also try making this delicious non-dairy chocolate Traybake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

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250ml Soya Milk
10ml Apple Cider Vinegar
200g Self Raising flour
2 Tbsp Sugar and Crumbs Non-Flavoured Cocoa Powder
200g Sugar and Crumbs HoneyComb Natural Flavoured Icing Sugar
1/2 Tsp Baking Powder
95ml Light Rapeseed or other flavourless oil
80g vegan dark Chocolate Chips
For the Chocolate Frosting
500g Sugar and Crumbs Chocolate Honeycomb Natural Flavoured Icing Sugar
250g Vegan non-dairy Spread
Vegan sprinkles or Vegan Candy of your choice

1. Preheat the oven to 140c Gas mark 2, 3300F, grease and line your rectangle baking tin, we have used the PME 8 x 12 x 1cm.

2. In a jug add the 250ml of soya milk together with the 2 teaspoons of apple cider vinegar and set aside.

3. Put all the dry ingredients into a large mixing bowl and combine thoroughly.

4. Now Add the oil and the Soya Milk Mix and fold in until all the ingredients have well mixed in.

5. If you do want to use the Vegan Chocolate Chips now is the time to add them.

6. Carefully pour the batter mix into your prepared tin and wiggle the tin so the batter is dispersed evenly.

7. Bake in your preheated oven for 25 to 30 minutes or until the cake is firm to the touch or a cake tester when inserted into the cake comes out clean.

8. Once baked remove from the oven and allow to cool completely on a wire cooling rack.

9. Now let’s make the Chocolate frosting.

10. Place the non-dairy spread and the Sugar and Crumbs Honeycomb Natural Flavoured Icing Sugar into your mixing bowl, it may be better to now use your electric mixer as you do want the chocolate frosting to be smooth creamy.

11. Using a pallet knife spread a thin layer of the chocolate frosting over the top of the cake before piping Rose Swirls using a Wilton 1M piping tip in a piping bag. this will ensure the cake that is left on show between the Rose Swirls does not get too dry.

12. You can then decorate the cake with our amazing range of Vegan Sprinklicious Range of Sprinkles or Vegan Candies of your choice.

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