Calling all chocoholics! There is new way to do chocolate cake, and it can’t get much better than this.


  • Olive oil spread, to grease cake tin
  • 220g of quality dark vegan chocolate (anywhere between 50-90%)
  • 1 cup of Raglan Coconut Yoghurt (Blackcurrant & Vanilla)
  • 1/2 teaspoon allspice 
  • 1 teaspoon instant coffee
  • 1 tablespoon of water
  • 1/4 teaspoon salt
  • Cocoa powder and cacao nibs to serve


  1. Lightly cover a small spring-form cake tin in a thin layer of spread, line with baking paper, set aside.
  2. Chop up dark chocolate into small pieces. On medium heat melt the chopped chocolate in a pot on the stove top. Make sure to keep stirring to avoid burning the chocolate. Turn off stove top.
  3. In a separate small bowl add coffee and water together and mix until coffee has dissolved. Add into pot of chocolate.
  4. Add yoghurt and allspice into pot and mix well, pour mixture into cake tin and put in the fridge to set overnight (or a couple of hours if you can’t wait!).
  5. To serve sprinkle cocoa powder and any other toppings of your choice on the top and voila!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake