The Chocolat Cake

  • 3 cups flour (430g)
  • 1 1/2 cup sugar (280g)
  • 1 teaspoon of salt
  • 2 teaspoons baking soda
  • 1 tablespoon of cocoa
  • 2 tablespoon of cinnamon
  • Grated peel of 1 orange
  • 1 cup vegetable oil (250ml)
  • 1 1/2 cup soy milk (375ml)
  • 1/4 cup vinegar (60ml)


  • 2 tablespoons sunflower oil (coconut oil)
  • 1/2 tsp of vanilla extract
  • 2 cups icing sugar (230g)
  • 1/4 cup cocoa (30g)
  • 1/4 cup soy milk (60ml)


  1. Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.
  2. Add flour, sugar, salt, baking soda, cocoa and cinnamon and the grated peel of an orange to a large bowl. Stir until well combined. Set aside.
  3. In a separate bowl mix the vegetable oil and soy milk.
  4. Pour wet ingredients into dry and mix until just combined.
  5. Pour the batter into the prepared pan and bake 30 to 45 minutes.


  1. Mix sunflower oil, vanilla extract, icing sugar, salt, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
  2. Cover the cake.



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