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Vegan Chocolate, hazelnut and rapeseed oil cake

Prep Time: 15 mins Cook Time: 30 mins Serves: 6-8 people

This incredibly indulgent vegan chocolate cake recipe was developed exclusively for us by our friend and former Head Chef at Tide/Llanw at Halen Mon, Sam Lomas – with a little help from multi award-winning Welsh comedian, Kiri Pritchard-McLean.  Using an array of delicious Welsh ingredients, this moreish chocolate cake is the perfect show stopper for any occasion.


  • 220g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 70g Cocoa Powder
  • 300g Soft Dark Brown Sugar
  • 370ml Water
  • 75g Blodyn Aur Rapeseed Oil
  • 1 tsp of Cider Vinegar
  • 60ml Water
  • 75g Coconut Butter
  • 50g Soft Dark Brown Sugar
  • 150g Coco Pzazz Dark Chocolate
  • 75g Toasted Hazelnuts, bashed
  • Halen Môn Sea Salt


  1. Preheat oven to 180°c. Line a 23cm cake tin with greaseproof paper. 
  2. Whisk together the plain flour, bi-carb and cocoa powder. 
  3. Boil the water in a small saucepan, add the brown sugar, rapeseed oil and cider vinegar. Allow to cool slightly.
  4. Whisk the liquid into the dry ingredients and continue whisking until there are no lumps remaining. Transfer to the cake tin and bake for around 30 minutes or until a skewer comes out clean. 
  5. Whilst the cake is cooling prepare the icing. Melt the coconut butter, sugar and water in a pan until the mixture gently bubbles. 
  6. Pour over the chocolate and stir until the mixture is glossy and smooth. 
  7. Spread over the cake and sprinkle over the toasted hazelnuts, alongside a pinch of Halen Môn. Allow the icing to set for 30 minutes then enjoy.