Recipe: Gooey Chocolate Cake

If you haven’t read my last post then you won’t know that I went dairy-free for a week (for health reasons). So, when it came to eating or making anything sweet I was stuck for choice.

Then my mum came home with a reduced chocolate trifle from Tesco and all I could do was stare at it longingly. I knew then that the time had come for me to break out the baking tools and make myself my own sweet treat. Plus, the cake is vegan and can be changed to Gluten Free very easily.

Conversely to the photo above this was originally supposed to be a round cake so if you’d prefer that just change the choice of tin – be warned that the mixture is very runny so you need a springform or solid tin.

This recipe was based off of Nigella Lawson’s ‘Dark and Sumptuous Chocolate Cake’ available here.



  • 225g of Plain Flour
  • 1 1/2 teaspoons of Bicarbonate of soda
  • 1/2 teaspoon of sea salt (Original recipe suggests fine sea salt)
  • 1 1/2 Teaspoons of Ground Coffee (Nigella suggests Espresso Powder)
  • 75g Cocoa Powder
  • 300g Dark Brown sugar
  • 375ml of Hot water (kettle)
  • 75g of coconut oil (90ml soft)
  • 1/2 teaspoons of Cider Vinegar or White Wine Vinegar
  • Bunch of Raspberries to decorate


  • 226g of Dark Chocolate (around 70%)
  • Coconut Cream (1 box)
  • 2 cups of Icing Sugar (alter this on how thick you want the icing)
  • 2 teaspoons of Oat milk (or any other milk)


1.Preheat the oven to Gas 4/180°C

2. Add all the dry ingredients besides the sugar into a bowl; Plain flour, Bicarbonate of Soda, Sea Salt, Coffee powder and Cocoa Powder.

3. Use a fork to mix the ingredients so they become fine, like below.

4. In another bowl you need to mix all the wet ingredients with the sugar; Dark Brown sugar, water, coconut oil and vinegar. Don’t stir until the coconut oil has melted.

5. Next stir this into the dry ingredients., it should look like below.

Tip: The mixture won’t be smooth but make sure you give it a good mix because a lot of the dry ingredients will stick to the bottom of the bowl.

6. Line your tray, a 20cm/8inch either springform tin or a solid tin, with baking paper. The mixture is quite runny so if it is not in the correct tin it may leak.

7. Pour the mixture into the tin and bake for 30-35 mins. Nigella advises checking at 30mins incase. 

Tip: It is supposed to be a gooey cake so the stick should come out relatively clear but don’t worry if there are a few crumbs on it. Make sure to check right in the centre.

8. Once cooked leave it to cool for at least 30 mins. The cake will need to be properly rested before taking it out of the tin as it won’t be stable enough. 

9. Now make the icing. Pour the coconut milk into a pan and heat up. 

10. While it is heating up place your chocolate (roughly chopped up if yours is a bar) into a bowl. When the milk starts bubbling pour the milk over the chocolate. 

11. Don’t stir the mixture, instead leave it for 5 minutes and then whisk it into a thick consistency. 

Half Iced Cake

Tip: If you prefer this you can leave the icing sugar out. However I added the icing sugar so the mix wouldn’t be so rich.

12. If, like me, you want to add icing sugar then this is the time to do it. I added roughly 2 cups but the best way to do it is until you get the required consistency. Add the oat milk (or normal milk if you don’t mind dairy) to loosen the mix up. 

13. Cover the cake with icing using a palette knife if you have one, a piping bag, a spatula or even a knife dipped in hot water. 

14. If you have done a square cake you can cut it into little mini cakes and top them with some raspberries. 

Alternative toppings can also include white chocolate (if you wanted to add dairy), pistachios or any additional topping which might cut through the rich sponge.

This cake is honestly one of the best chocolate cakes I’ve had and can be perfect for a celebration or just a treat. Plus for any family member who struggles to find puddings without dairy or are vegan this is perfect; it is tasty no matter your requirements.

On a side-note don’t be put off by the coffee or coconut, you don’t taste them at all once its finished. They purely just add to the consistency and richness of the cake/icing.

I hope you enjoy it and make sure to tag me/send any photos if you decide to make it!

Much love,

Sophie x

Recipe: Cinnamon Iced Buns

When I say I’ve never been messaged so much about one thing, I mean it. The recipe for these iced cinnamon buns have been highly requested. Trust me, they are worth it!

I know a lot of people freak out when it comes to working with yeast or kneading dough. I was one of them. However, this is the perfect recipe to calm your woes. If I can do it, so can you.

This recipe has been tweaked from the lovely people at Steampunk Coffee, check out their instagram where the original recipe is available on their highlights. I’ve definitely learnt a lot when making them and can’t thank them enough for the easiest recipe I have found for my favourite thing!

Makes 8-13 Cinnamon Iced Buns

Time – Around 3 1/2 hours (first prove lasts 30mins, second lasts 2 hours). We start making them at around 10am so we can enjoy them after lunch at around 1.30/2pm.

What You Will Need:

The Dough:

  • 5 cups of plain flour (plus extra for dusting the surface)
  • 1/2 cup of caster sugar
  • 1/2 tbsp of salt
  • 2 cups of warm water
  • 3tsp yeast (or 1 sachet)
  • 1/2 tsp sugar
  • 3 tbsp butter (melted)

The Filling:

  • 3 tbsp butter (softened)
  • 1/4 cup of brown sugar – light or dark (I used light)
  • 3 tsp cinnamon

The Frosting:

  • 3tbsp butter
  • 2 cups icing sugar
  • 2 tsp vanilla (I found 2 too much so I changed it to 1tsp)
  • 2/3 tbsp milk

The Recipe:

When the mixture is whisked

Step 1: Prepare the yeast mixture. For this add 1/2 tsp of caster sugar to 1 cup of warm water. To this add 3tsp of yeast (or one sachet). Lightly whisk and leave for 5-10mins.

After the mixture has been sitting for 5-10 mins

Step 2: while the yeast mixture is sitting you can start to get the dry ingredients for the dough mixed. So in a separate bowl add 5 cups of flour, 1/2 cup of caster sugar, 1/2 tbsp salt and lightly whisk. It is just so the dry ingredients can be combined, you don’t need to mix it too well because you’ll be using your hands soon to combine the yeast.

The hand mixed dough

Step 3: So once the yeast mixture has been sitting long enough you’ll want to add it, 3tbsp of melted butter (I melt it in the microwave for around 20-30 seconds) and a second cup of warm water to the dry ingredients. Then mix with your hands until combined. TIP – I use one hand and grab the mixture from the bottom turning it, you do not want to press it or start kneading it. As you can see it will be lumpy and not completely incorporated. Don’t worry, the kneading will make it smooth.

Tip – If there is leftover flour in the bottom of the bowl add a very small amount of warm water to help bring it together.

Step 4: tip out the combined mixture onto a floured surface, don’t worry if it feels sticky. This is when the kneading starts, what you are aiming for is a smooth dough like the photo.

Push it away from you with the palms of your hands, fold it over (take the end furthest from you and fold towards you) then turn it around and repeat the process.

It should only take a few turns for it to go soft and bouncy.

Step 5: pop it into a clean bowl and cover for 30 mins (we cover this with a tea-towel and leave it out on the counter). The perfect time to get dressed, shower or grab a cup of tea.

Step 6: Once the dough has proved, sprinkle the counter with a good amount of flour. Next use your hands to shape it into a large rectangle. Make sure the middle is not too thin, aim for about 2cm in thickness.

Once the dough has been shaped you’ll need to rub on 3tbsp of softened butter, 1/4 cup of brown sugar and 3 tsp of cinnamon.

Step 7: Roll the dough towards you, keeping it as tight as you can.

TIP – I recommend just taking your bag of sugar, breaking it up with the end of a teaspoon and then dust the dough with as much sugar as you’d like – ideally so it covers the rectangle, likewise with the cinnamon. Make sure to go right to the edge.

Step 8: using a serrated knife, divide the dough into a minimum of 8 rolls. Every time I have made it, I have made around 13. Of course the less you do, the thicker the iced buns will be. *keep in mind these will expand on their second prove as seen below*

Before Prove

Step 11: once they have been proved for 2 hours they should look like the picture on the right. Now they are ready to go in the oven.

Bake them for 25 mins at 180 degrees fan or Gas 6.

Step 9: place them into either a circular or square tin, lined with greaseproof paper, making sure there is enough room between each bun for them to expand.

Step 10: tightly cover with tinfoil and leave out in room temperature for 2 hours.

After 2 Hour Prove

Step 12: While they are baking you can now make the icing. Melt 3tbsps of butter, 2 cups of icing sugar and either 1-2tsp of vanilla (I use 1). Next add 1-2tbsps of milk and whisk until you get a thick consistency. If it is still not coming together add another tablespoon of milk.

It should cling to the whisk and look like the aside picture.


Step 13: Once cooked let the buns cool for 5mins and then put thick layers of the icing on top.

Coming from someone who doesn’t like icing I promise it tastes great!


Now they should be perfect for eating! I highly recommend eating one as soon as they are ready. The fresher the better! If you are eating them a day later I’d advise heating them in the microwave for 30 seconds (watch because the bottom can get very hot). I’d say they can last 2-3 days but 3 days is probably a push.

I hope you enjoy them as much as my family do! They are perfect for sharing and definitely don’t last long in our household.

Make sure to tag me in any photos if you make them and let me know what you think.

Again, a huge thank you to Steampunk Coffee for this fabulous recipe, if you’re in the Edinburgh area make sure to check them out and try the originals out for yourself.

Much love,

Sophie x

Recipe: Triple Chocolate Cookies

There was a time where I did not enjoy baking, I was never like my mum where the random need to bake would take over me and I definitely did not find baking relaxing.

Yet during lockdown I’ve been finding myself in the kitchen more often trying to bake the things I either eat on a regular basis or wanted to conquer in the baking world. Now cookies might not be overly difficult to you but it is a first for me.

These ones are relatively easy and should make around 12. They take 35 minutes plus an hour for chilling and time for cooling.

*I have tweaked the recipe from Lucy Blackwell’s biscuit recipe*

What you will need:

  • 125g unsalted softened butter
  • 110g of brown sugar (I mixed 55g of light brown sugar and 55g of dark brown sugar)
  • 1tsp vanilla extract
  • 1 egg
  • 170g plain flour
  • 2tbsp of cocoa powder
  • 1/2 bicarbonate of soba
  • 45g milk chocolate chips
  • 45g dark chocolate chips
  • 45g white chocolate chips


  1. Beat the butter, sugar and vanilla extract together in a mixing bowl using an electric whisk until combined.
  2. Next beat in the egg until combined
  3. Then sift together the plain flour, bicarbonate of soda and the cocoa powder. Stir into the mixture.

4. After you should fold in the milk, white and dark chocolate chips.

5. Cover and chill for 1 hour.

6. Make sure to pre set the oven to 180 degrees (fan 160 degrees, gas 4). While the mixture is chilling line two large baking trays with a sheet of baking paper.

7. After they have been chilled for an hour, take tablespoonfuls of the mixture and roll them into balls, slightly flattened (as seen in the photo). Place them 5cm apart on the baking sheet.

*TOP TIP – slightly wet your hands – this will help rolling them*

8. Once they have all been rolled, bake for 18 minutes or until ready. (Bake on two trays, once at a time) Cool on the trays.

It is important to remember that they will come out the oven soft to the touch, they will crisp up when cooling.

Make sure to tag me in the photos of your wonderful cookies @Sophieeditblog


Sophie x