Lucy's Friendly Foods

Back to Work Double Chocolate Chip Cake with Fluffy White Buttercream

I’ve been dreading today for YEARS – after six years on a career break, spending wonderful time with my little ones, I’m finally going back to work. That idea alone would have been hard enough to accept but I’m also facing a horribly long/expensive/busy commute which I’ve never done before – previously I lived an easy half hour to 40 minute tube ride away and after big S was born I only worked 2 days a week!

The whole thing has been upsetting me for ages – I can’t bear the thought of trudging off in the dark to do a job I’m no longer sure about and missing so much family stuff…. I don’t suppose anyone wants to pay me to write my blog instead do they??

Anyway, to feed the girls when they get back from school tomorrow (while I’m still miles away ) I’ve made a rich and comforting double chocolate chip cake with fluffy white buttercream. I hope they like it ๐Ÿ™‚ … and I hope I get home early enough to enjoy it with them. Hopefully a less emotional post from me next time!

This recipe was inspired by and adapted from one that appeared on the fab blog lots of nice things

Double Chocolate Chip Cake with Fluffy White Buttercreamย (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

make one cake

  • 330g self-raising flour
  • 5 tbsps cocoa powder
  • 220g caster sugar
  • 1 1/2 tsps bicarbonate of soda
  • pinch of salt
  • 50g dairy-free chocolate, chopped
  • 290ml oat milk
  • 2 tbsps soya yogurt
  • 100g dairy-free spread, melted
  • 1 tsp vanilla extract

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5

– Grease and line a deep cake tin

– Sift together the flour, cocoa, bicarb and salt

– Stir in the sugar

– Stir in the chopped chocolate

– In a separate bowl, mix together the oat milk, melted dairy-free spread, soya yogurt and vanilla.

– Mix the wet ingredients into the dry. Mix gently until well combined.

– Pour into the cake tin and bake forย 40-50 minutes, until a knife comes out clean

– Cool in the cake tin.

– Cut in half and fill with, and ice the top with velvety white buttercream

– Decorate as desired.

15 Responses

  1. I know it’s a bit late, but good luck going back to work! Hopefully you’ll be surprised at how much you enjoy it! I suppose it will just make coming home to your family that much better ๐Ÿ™‚

    P.S. That cake looks and sounds amazing!!

  2. You are breaking my heart. I think when we are lucky enough to be able to stay at home with young children that when it’s time to go back to work that it will surely be emotional. I’m dreading it myself, but I’ve still got a couple years.

    Marvelous cake my dear and best wishes to you, at least you will have some independent time with your commute, maybe you can catch up reading all the books you haven’t been able to read or study something new. xoxo

    1. It’s true, I’ve been so lucky being able to spend time with my children…. It’s hard to let that go. Enjoy your next couple of years to the max ๐Ÿ™‚ xxx

  3. Good luck with your return to work. It’s hard changing a routine one’s grown accustom to, I notice it when returning just from a vacation… Love the cake. What are the letters made out of, marshmallow? Did you make them yourself? So much cuter than piped, icing letters.

    1. You’re right, any change is hard. The letters are some kind of old fashioned candy sweet from a shop called ‘hope and greenwood’…. We didn’t have all the letters so it took a while to work out the phrase on top!

  4. Hi, I just wondered if you’d ever seen it’s this really good company which makes comics for vegan children. I find it really inspiring and I would have really liked to have had comics like them when I was a vegan child. So maybe they’d be good for your little children? I love the look of your cake – I want to make one today!!

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