Click here to to find out what changes we have made in light of Covid-19

Chocolate, Rose and Pistachio Cake







200g soya milk

200g rapeseed oil

50g cocoa powder

75g ground almonds

150g self-raising flour

1 tsp baking powder

225g caster sugar

1 tsp espresso powder


500g chopped plant-based dark chocolate

350g soya milk


1 tbsp dried rose petals

1 tbsp green pistachios, roughly chopped


1. Preheat your oven to 160°C.

2. Line 2 cake tins with baking parchment and oil the edges.

3. Combine all sponge ingredients in a bowl and mix until smooth.

4. Transfer the batter to both baking tins, put half in each.

5. Bake for 15-20 mins or until a knife comes out clean. Cool on a wire rack.

6. For the ganache, bring the soya milk to the boil. Add in the roughly chopped dark chocolate and combine until smooth, then cool until room temperature.

7. Once both are cooled spread the ganache thickly over the top of both sponges. Place one sponge on top of the other and sprinkle the chopped pistachios and rose petals to decorate.

8. Allow to set in the fridge for at least an hour.

9. Enjoy!