Recently I had the very exciting opportunity to work with The Vegan Society, creating a cake recipe to start on the front cover of their magazine!
As you may know, it’s World Vegan Month so to celebrate, they were looking for a drool-worthy cake made with ordinary ingredients you can find in a supermarket. I couldn’t decide between chocolate and caramel so I combined the two with the addition of popcorn for decoration.
The Vegan magazine is free to all Vegan Society members and membership starts at just £2 month! You also get discounts in health food stores (including Holland & Barrett) so it’s definitely worthwhile. You can find out more by clicking here.
It was such an honour to have a recipe on their front cover and I’ve included a few extra recipes inside the magazine too. So if you’re a member, you might have already received the magazine in the mail – let me know if you try any of my recipes featured!
For the chocolate cake
For the caramel sauce
For the caramel buttercream frosting
For the caramel popcorn
To make the caramel popcorn
To make the chocolate cake
To make the caramel sauce
To make the caramel frosting
To assemble the cake