These Chocolate Liquorice and Blackcurrant cakes are yummy and are vegan friendly. It you can’t get hold of blackcurrant syrup and jam you could use raspberry syrup instead. Eggs are replaced by ground linseeds, butter with margarine and milk with almond milk. Use the best quality cocoa powder you can, my favourite is Green and Blacks.

The quantities I have given here make enough for 8 cup cakes if you need more simply double everything. I have cooked the cakes in a special cake tin from Lakeland which enables you to make mini Victoria Sandwiches. If you don’t want to invest in one of these you can simply use cup cake cases and a cup cake tin instead.

I was inspired by new favourite treat shop Lakrids by Johan Buelow. If you can’t get to one of their shops they have a great online store. Their original liquorice balls aren’t vegan friendly but I have used the sweet liquorice syrup in this recipe.

If you aren’t strictly vegan here is a different variation with one of Johan Buelow’s yummy Love Liquorice balls on it.

Chocolate Liquorice and Blackcurrant Cakes 2



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