Choc raspberry fairy cakes

Choc raspberry fairy cakes

I'm still working on my piping, but these taste fab

Similar to the last fairy cakes, these were made to be sold at a charity bake sale hosted by Manchester Vegan Society.  This time, there is indeed sugar involved, and a blast of raspberries in the middle.

Ingredients — cake

  • 7 oz self raising flour
  • 1 heaped tsp baking powder
  • 4 oz caster sugar
  • 8 fl oz (225 ml) cold water
  • 3 fl oz (85 ml) sunflower oil
  • 20 g cocoa powder

Ingredients — middle

  • 90 g chocolate (Bournville, which is currently made without dairy)
  • 6-8 tbsp soya cream
  • handful raspberries (frozen or fresh)

Ingredients — “buttercream” icing

  • 3 oz (115g) vegan margarine
  • 1/2 tsp vanilla essence
  • 6 oz (170g) sieved icing sugar
  • 2 oz (55g) sieved cocoa powder


  1. Combine the flour, baking powder, sugar and cocoa powder in a large bowl.  Mix in the water and oil well.
  2. Spoon into about 12 silicone cake cases or similar .  Bake at 175 °C for 15-20 minutes or until a cocktail stick inserted into the middle of a cake comes out clean.  Allow to cool on a wire rack.
  3. When cool, cut out a little cone in the top of each cake and keep the cut out bits next to each cake.  Carefully melt the chocolate then stir in the soya/oat cream and broken up raspberries.
  4. Spoon the chocolate cream into each of the cakes then replace the tops.
  5. Make the chocolate buttercream by mashing the ingredients together in a bowl with a fork.  Use a piping bag to decorate each cake.  You can finish them off with decorations such as edible glitter.
Vegan cake bake sale

Cakes as far as the eye can see! Vegan cake bake sale hosted by Manchester Vegan Society


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