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December Book Club Snack Recipe

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Windrush Child by Benjamin Zephaniah

Benjamin told us that the snack he would most like to accompany his book is a large slice of vegan chocolate coffee cake. If you would like to try it, the recipe is below – make sure you work with an adult when you are using the oven or the hob.

Vegan Chocolate Coffee Cake

You will need:

  • Scales
  • A bowl
  • A jug
  • A spoon
  • 2 x 20cm cake tins
  • Baking paper
  • A cooling rack

Ingredients for the cake:

  • 150g dairy free spread
  • 250ml dairy free milk  – we used oat milk
  • 50ml coffee
  • 1 tbsp cider vinegar
  • 300g self raising flour
  • 200g caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • ½ tsp vanilla extract

Ingredients for the icing:

  • 100g dairy free chocolate 
  • 200g dairy free spread
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 1 tbsp coffee
Step  Picture 
  • Heat the oven to 190c/gas mark 5
  • Grease the tins and line with the baking paper – put them to one side
  • Put the milk and coffee into a jug, add the vinegar – don’t worry if this splits.
  • Put all the other cake ingredients into a bowl and mix
 

  • Add the liquid and keep mixing until the mixture is smooth.
  • Divide the mixture equally between the two tins.
  • Divide the mixture equally between the two tins and put into the oven.
  • They take about 25-30 minutes. You can test if they are ready by putting a skewer in the middle and checking it comes out cleanly.
  • When they are done, leave in their tins for 10 minutes and then turn out onto a rack to finish cooling completely.
Make the icing:

  • Melt the chocolate – if you have a microwave put it in a microwave safe bowl and give it 30 seconds at a time, stir after each turn and continue until melted. If you don’t have a microwave put the chocolate in a bowl above a pan of boiling water and stir continuously until it has all melted. Leave it to cool for 5 minutes.
  • Mix the spread and icing sugar together with a spoon and then add the cocoa powder.
  • Pour in the chocolate, milk and coffee and mix until smooth
  • Use half the icing to sandwich the cakes together then put the rest on the top and smooth down the sides.
  • Decorate with fruit or sweets
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