Vegan chocolate cake with maple syrup drizzle

Vegan chocolate cake with maple syrup drizzle

  • 80mls of sunflower oil, plus extra for greasing
  • 225g plain flour
  • 225g caster sugar
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3tbsp cocoa powder
  • 1 tsp vanilla extracts
  • 1 tbsp white vinegar

Maple drizzle

  • 90g vegan cream cheese
  • 40g icing sugar
  • 1 tsp vanilla extract
  • 1tbsp maple syrup


  1. Pre-heat on convection 180C
  2. Lightly grease a 1lb loaf tin with sunflower oil
  3. In a large bowl, mix the flour, sugar, bicarb, salt and cocoa powder until combined. In a separate bowl, mix the oil, vanilla extract, vinegar and 250 mls of water until smooth, then add the wet mix to the dry mix and stir until combined.
  4. Pour the mixture into the loaf tin and bake for 45-50 minutes until risen. A skewer inserted in the centre should come out clean.
  5. Leave to cool in the tin for 5 mins before turning out on to a cooling rack.

Beat the drizzle ingredients together until smooth, chill to thicken slightly. When the cake is completely cool, slice and drizzle with the maple icing to serve. 

Panasonic is a proud supporter of those who want to follow a diet full of fresh, healthy and hearty ingredients, with Veganuary highlighting how easy it is to be experimental with different ingredients on a daily basis.

Vegan food doesn’t have to be complicated, time-consuming or flavourless, and Panasonic Kitchen wants to prove how simple it is to create amazing tasting dishes with a touch of a button (thanks to its Genius Sensor Technology!)

Made with the Panasonic Inverter Combi Microwave NN-CD87KSBPQ

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