Moist Vegan Chocolate Cake with Salted Butterscotch Sauce


Moist Vegan Chocolate Cake with Salted Butterscotch Sauce

Moist Vegan Chocolate Cake with Salted Butterscotch Sauce. This chocolate cake with salted butterscotch sauce is every vegans dream! 


serves 10-12


3 cups (450g) plain flour

1 teaspoon salt

2 teaspoons bi-carb soda

1/2 cup cacoa powder or Dutch cocoa powder

2 cups coconut sugar

3/4 cup vegetable oil

2 tablespoons white vinegar

2 teaspoons vanilla bean paste or essence

270ml can coconut milk


Salted Butterscotch Sauce

2 x 400g cans coconut milk

1 cup coconut sugar

1 teaspoon sea salt

2 teaspoons coconut oil

2 teaspoons vanilla essence


Preheat oven to 150C (fan-forced). Grease a 2 litre bundt tin.  

In a large bowl, sift together the flour, salt, bi-carb soda, and cacao/cocoa, then stir in the sugar and make a well in the centre.  Whisk the oil, vinegar, vanilla, coconut milk and 1 cup of water. Pour into well of dry ingredients and gently fold in until combined.  

Pour mixture into the prepared tin and bake for 55-60 minutes or until cooked when tested with a skewer.

Allow cake to sit in the tin for 10 minutes before transferring it onto a cooling rack to cool.

Meanwhile, to make butterscotch sauce, combine the coconut cream, coconut sugar, salt, coconut oil and vanilla into a medium saucepan.  Stir over low-medium heat to dissolve the sugar. Bring to the boil, reduce heat to low and simmer for 30-40 minutes or until thick and dark caramel in colour.  If you prefer a thicker darker sauce, reduce down a little more.

To serve, drizzle the cake with sauce and slice into portions.  Delicious served warm.


Smart Tips

– This is a super easy melt and mix cake that is delicious served cold or warm.

– If you don’t have a bundt tin, don’t worry, cook in a 22cm cake tin.

– Vinegar in a cake? Don’t worry you won’t taste it.  It helps in the activation of the raising agent to give you a beautiful fluffy cake.



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